Veal Cutlets With Lemon And Sage Recipe

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Servings: 2


Cost per serving $5.59 view details
  • 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)


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 250g
Recipe makes 2 servings
Calories 321  
Calories from Fat 143 45%
Total Fat 16.12g 20%
Saturated Fat 8.7g 35%
Trans Fat 0.0g  
Cholesterol 153mg 51%
Sodium 405mg 17%
Potassium 567mg 16%
Total Carbs 10.96g 3%
Dietary Fiber 0.9g 3%
Sugars 0.43g 0%
Protein 32.04g 51%
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