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

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)