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Ingredients
- 3 tbsp. flour
- 1/4 teaspoon black pepper
- 1 pound veal cutlets, pounded to 1/4 inch thickness
- 2 tbsp. butter
- 1/2 c. beef broth
- 1 tbsp. lemon juice
- 2 teaspoon minced fresh sage or possibly 1/2 teaspoon dry sage, crumbled
- 1/2 lemon, sliced thin
- Watercress or possibly parsley (optional)
Directions
- Combine the flour and pepper on a plate or possibly small bowl. Lightly coat the veal cutlets, shaking off the excess. In a heavy 12 inch skillet heat the butter over moderately high heat; add in the veal and brown about 1 minute on each side. Transfer to a platter. Add in beef broth, lemon juice, and sage to the skillet and heat about 1 minute, stirring to loosen any browned bits. Return the veal to the skillet and heat to serving temperature, about 2 min. Transfer all to a hot platter, garnish with lemon slices, and the optional parsley and watercress. Serve with rice or possibly noodles and Braised Spinach (recipe in book).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 501g | |
| Calories 642 | |
| Calories from Fat 285 | 44% |
| Total Fat 32.23g | 40% |
| Saturated Fat 17.41g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 306mg | 102% |
| Sodium 811mg | 34% |
| Potassium 1133mg | 32% |
| Total Carbs 21.92g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.86g | 1% |
| Protein 64.07g | 103% |
