Garnish veal with chopped parsley and extra-virgin olive oil

For the basic: In 12-inch saute pan, heat the olive oil over high heat until hot, but not smoking. While the oil heats, salt and pepper both sides of each veal cutlet. Dredge through the flour, shaking to remove any excess flour.

Place the floured cutlets in the pan and fry until golden brown on one side, about 5 minutes. Flip the cutlets over, and pour in the wine. Continue cooking until almost all of the wine has evaporated and a thick gravy-like sauce has formed.

Garnish veal with chopped parsley and extra-virgin olive oil

For the variations:

For number 1: Prepare the saute pan and the cutlets as described above. When the pan is hot, add the floured cutlets in 1 layer. Cook until golden brown, about 5 minutes. Flip the cutlets over, pour in the white wine, and add the capers and lemon zest. Continue cooking until the wine has evaporated and a thick gravy-like sauce has formed. Serve hot with lemon wedges. Garnish veal with chopped parsley and extra-virgin olive oil.

For number 2: Prepare the pan and the veal cutlets as described above. When the pan is ready, add the sage leaves, pushing them around to infuse the oil with their flavor. The sage will become lightly fried. Remove the sage leaves and set them aside for garnish. Add the mushrooms and saute until beginning to brown, about 5 minutes. Add the floured cutlets and cook until golden brown on one side, about 5 minutes. Flip the cutlets over, and add the wine. Continue cooking until the wine has evaporated and a thick gravy-like sauce has formed. Top with sage leaves. Garnish veal with chopped parsley and extra-virgin olive oil.

For number 3: Prepare the saute pan and the cutlets as described above. When the pan is ready, add the cutlets in a single layer. Cook until golden brown on 1 side, about 5 minutes. Flip the cutlets over. Add the basic tomato sauce and the wine. Continue cooking over high heat until the sauce has reduced some and the cutlets are cooked through, about 7 minutes. Remove the cutlets to heated dinner plates. Spoon some of the sauce over the cutlets and top with grated Parmesan, to taste. Garnish veal with chopped parsley and extra-virgin olive oil.

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups