Season the cutlets with salt and pepper. Then brown both sides with olive oil in a very hot pan. Add the wild fennel, which previously have been blanched and cut into pieces, cooking for at least five minutes.
Afterwards soften with half a glass of dry white wine and remove the cutlets from the pan immediately. Reduce the cooking juices on a low heat for a couple of minutes and wet the meat that you have placed in a dish on a bed of wild fennel.
Ingredients (4 portions):