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Dave's Garden Cookbook: Veal Cutlets with Lemon and Sage

The 2001 Dave's Garden Cookbook

Veal Cutlets with Lemon and Sage

By flowox

Category: Veal

3 tablespoons flour
1/4 teaspoon white or black pepper
1 pound veal cutlets, pounded to 1/4 inch thickness
2 tablespoons unsalted margarine
1/2 cup low-sodium beef broth
1 tablespoon lemon juice
2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage. crumbled
1/2 lemon, sliced thin
watercress or parlsey

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 noodles and braised spinach. Serves 4

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