Veal cutlets with lemon and sage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Flour |
| ¼ | teaspoon | White or black pepper |
| 1 | pounds | Veal cutlets, pounded to 1/4 inch thickness |
| 2 | tablespoons | Unsalted margarine |
| ½ | cup | Low-sodium beef broth |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Chopped fresh sage -or- |
| ½ | teaspoon | Dried sage. crumbled |
| ½ | Lemon, sliced thin | |
| Watercress or parlsey | ||
Directions
From: Readers Digest
Combine the flour and pepper on a plate or a paper bag. Lightly coat the veal cutlets with the mixture, shaking off any excess. In a heavy skillet, melt the margarine over moderately high heat, add the veal and brown about 1 minute on each side. Transfer to a platter. Add the 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 minutes. Transfer all to a warm platter, garnish with the lemon slices and if you like, a few sprigs of watercress or parsley.
Serve with rice or noddles and Braised spinach. Serves 4 Posted to Recipe Archive - 08 Dec 96 submitted by: LeiG@...
Date: Sun, 8 Dec 96 2:31:52 EST