Caccicavallo Schnitzels •12 meat for schnitzel slices, 12 caccicavallo slices, mustard, 2 tbs flour, a cup milk, salt, pepper. •Beat the slices of meat, salt and pepper them, then rub with mustard, cover with the slices of caccicavallo, roll and tie them with kitchen thread. Put them in a dish and add a cup of water. Cover and put them boil at low heat until ready. Take them out and keep hot. In this water make a sauce with the flour, 1 tbs mustard or grated horse radish (both sauces are good). Add the milk and let boil until it gets thick. Put the schnitzels in and let them catch the taste. Serve with boiled potatoes, sauce, fresh parsley and salad. For these schnitzels Nino says that a semi-dry Muscat Ottonel of Murfatlar - wine that needs no more introduction - is perfect, this wine being perfumed, not too sweet, adding aroma and savour to this food.