Recipe ingredients and directions:

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

Category: Beef Veal Recipes