Scaloppine al pecorino toscano

200 g fresh Pecorino Toscano cheese 8 cutlets of veal, or about 480 g 120 g extra vergine olive oil flour 1 glass of white Tuscan wine, Bianco di Pitigliano for example 1 spoon of water salt

Roll the cutlets of veal in flour and bake it in the frying pan. Add a touch of salt. Bake it in the white wine during five minutes. Add little pieces of pecorino, together with a spoonful of water. Put a cover on top and make it bake until it is done. Serve with the baking juice and a bit of parsley.

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