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Category: Beef
Prep Time: Cook Time: Total Time:
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
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VEAL SAUTE WITH MERLOT PAN SAUCE
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Category: Beef
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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