Veal Saute with Merlot Pan Sauce
- 10 ounces veal cutlets
- 4 teaspoons minced fresh sage
- 3 tablespoons 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.
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)