Directions

1. Coat the fillets with flour and fry slightly on both sides.
2. Add olive oil in a saucepan and sauté onion.
3. Add rosemary, marjoram, garlic and white wine.
4. Cut the stems of both the parsley bunches, tie them and add them in the saucepan.
5. Add meat fillets and simmer until the sauce thickens and meat is tender.
6. Remove parsley stems from the saucepan.
7. Serve meat in a platter and pour the sauce over them.
8. Cut the parsley leaves finely and dredge them over the fillets.
9. Serve fillets with mashed potato or rice.