Shelly's Recipe

VEAL SAUTE WITH MERLOT PAN SAUCE

Category: Beef

10 oz veal cutlets
4 tsp minced fresh sage
3 tbsp butter
1 large shallot, chopped
1/2 cup Merlot or other dry red wine

Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness. Sprinkle veal with 3 teaspoons sage, salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 3 minutes per side for medium. Transfer veal to plates. Add chopped shallot to skillet; stir 30 seconds. Add wine and remaining 1 tablespoon butter. Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes. Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve. Serves 2