Scaloppine With Sage And Walnut Oil

1. 1

   Season the scaloppine with salt and pepper.

2. 2

   Lightly coat the scaloppine on both sides with flour, shaking off any excess.

3. 3

   Set aside.

4. 4

   In a large skillet over high heat, heat the butter and vegetable oil.

5. 5

   Working in batches, slip the scaloppine into the skillet, adding only as much as will fit loosely in the pan.

6. 6

   Cook, turning once, until lightly browned, about 2 minutes per side.

7. 7

   Transfer to a serving platter and repeat until all the veal is cooked.

8. 8

   Pour the wine into the skillet and cook, stirring and scraping any browned bits up from the bottom of the pan.

9. 9

   Cook until all but a few tablespoons of the wine have evaporated.

10. 10

    Stir in the walnut oil and sage.

11. 11

    Add the scaloppine to the pan, turning 2 or 3 times, until just warmed through.

12. 12

    Return to the platter and serve immediately.

* Per serving · 4 servings · Values may vary.