Veal Cutlets With Lemon And Sage Recipe

• 3 tbsp. flour
• 1/4 teaspoon black pepper
• 1 pound veal cutlets, pounded to 1/4 inch thickness
• 2 tbsp. butter
• 1/2 c. beef broth
• 1 tbsp. lemon juice
• 2 teaspoon minced fresh sage or possibly 1/2 teaspoon dry sage, crumbled
• 1/2 lemon, sliced thin
• Watercress or possibly parsley (optional)

1. Combine the flour and pepper on a plate or possibly small bowl.
2. Lightly coat the veal cutlets, shaking off the excess.
3. In a heavy 12 inch skillet heat the butter over moderately high heat; add in the veal and brown about 1 minute on each side.
4. Transfer to a platter.
5. Add in beef broth, lemon juice, and sage to the skillet and heat about 1 minute, stirring to loosen any browned bits.
6. Return the veal to the skillet and heat to serving temperature, about 2 min.
7. Transfer all to a hot platter, garnish with lemon slices, and the optional parsley and watercress.
8. Serve with rice or possibly noodles and Braised Spinach (recipe in book).

flour, black pepper, veal cutlets, butter, beef broth, lemon juice, fresh sage, lemon, parsley

Taken from cookeatshare.com/recipes/veal-cutlets-with-lemon-and-sage-21367 (may not work)