Veal Cutlets With Lemon And Sage Recipe

1. 1

   Combine the flour and pepper on a plate or possibly small bowl.

2. 2

   Lightly coat the veal cutlets, shaking off the excess.

3. 3

   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.

4. 4

   Transfer to a platter.

5. 5

   Add in beef broth, lemon juice, and sage to the skillet and heat about 1 minute, stirring to loosen any browned bits.

6. 6

   Return the veal to the skillet and heat to serving temperature, about 2 min.

7. 7

   Transfer all to a hot platter, garnish with lemon slices, and the optional parsley and watercress.

8. 8

   Serve with rice or possibly noodles and Braised Spinach (recipe in book).

* Per serving · 4 servings · Values may vary.

No additional tips available.