Pork Cutlets in Wine (Braciole ubriache)

Braciole ubriache is a traditional meat dish originating from Tuscany. The dish is usually made with a combination of pork cutlets, fennel seeds, garlic, and Chianti wine. The meat is seasoned with salt and pepper and browned on both sides in a dry pan with the fennel seeds and chopped garlic.

Chianti is poured into the pan, the pan is covered, and the dish is cooked over low heat until the liquid evaporates. The pork cutlets are served while still hot. If desired, the meat can be garnished with rosemary before serving.