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Veal Cutlets With Lemon And Sage Recipe

by CookEatShare Cookbook

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

1. 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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