Picatta veal with sage: Submitted by: Janice Stumbold | Date Added: 5 Feb 2012
Listed in: Veal

1 tablespoon. flour
Salt and black pepper
2 veal cutlets, 3 1/2 ounces (100 g) each
6 fresh sage leaves
1 tablespoon. cooking oil
3 tbsp. butter
1/2 lemon
4 tbsp. tablespoons of chicken broth or water

Preheat oven to 175 ° F. Flour a board or plate and sprinkle with salt and pepper. Cut the slices into three, apply a sage leaf on each piece of meat and place them in flour.

Heat oil and half the butter in a skillet. When butter is melted, add the meat and cook for 2 minutes on each side. Place on a platter and keep warm in oven.

Deglaze the pan with the juice of half a lemon. Add broth or water. When the liquid has reduced by half, add the remaining butter and cook until all butter is incorporated.

Return meat to pan and reheat in a few seconds, turning once. Serve immediately with new potatoes and a green vegetable.

Makes 2 servings

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