1. Coat the veal knots with flour and season with salt and pepper.

2. In a pan, melt 40 g of butter and brown the floured veal knots until golden.

3. Add the white wine and let it evaporate.

4. Continue cooking over medium heat, adding a little hot broth from time to time to prevent the meat from drying out too much.

5. Just before the cooking is finished, add the minced garlic and sage, the remaining butter, and the mandarin juice.

6. Mix the ingredients well and let them cook for a few minutes to allow the flavors to blend.

7. Serve the veal knots with mandarin immediately, accompanied by the sauce obtained from the cooking.

8. You can garnish the dish with some fresh sage leaves.

9. We recommend serving this dish with a young dry red wine.