Veal Saute with Merlot Pan Sauce

1. 1

   Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness.

2. 2

   Sprinkle veal with 3 teaspoons sage, salt and pepper.

3. 3

   Melt 2 tablespoons butter in heavy large skillet over medium-high heat.

4. 4

   Add veal and cook to desired doneness, about 3 minutes per side for medium.

5. 5

   Transfer veal to plates.

6. 6

   Add chopped shallot to skillet; stir 30 seconds.

7. 7

   Add wine and remaining 1 tablespoon butter.

8. 8

   Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes.

9. 9

   Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.