Sauteed Veal Cutlets With Sun-Dried Tomato Puree

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4 veal cutlets

Flour for dredging

Salt and pepper to taste

4 fresh sage leaves, minced

2 tablespoons olive oil

1 tablespoon butter

1/2 cup dry white wine

2/3 cup beef broth

1/2 cup sun-dried tomato puree

Fresh sage leaves for garnish

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