Veal Saute with Merlot Pan Sauce

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

veal cutlets, fresh sage, butter, shallot, merlot

Taken from www.epicurious.com/recipes/food/views/veal-saute-with-merlot-pan-sauce-103007 (may not work)

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