Lemon Veal Scaloppine

• olive oil
• 1 tablespoon butter
• 8 large fresh sage leaves
• 4 veal scallopini, well trimmed of any fat and sinew & flattened
• plain flour
• freshly ground salt
• fresh ground pepper
• 1/2 cup dry white wine
• 1 lemon, juice of
• 1/2 cup cream

1. Heat oil& butter in a large non stick pan until it is foaming.
2. Add the sage leaves and lightly floured scaloppine.
3. Season and briefly cook on each side.
4. Add wine and reduce quite heavily.
5. Remove the veal and set aside.
6. Add lemon juice and cream to the pan.
7. Mix well and cook until reduced to a sauce consistency.
8. Taste to see if you need any more seasoning, then return veal to the pan and gently heat.
9. Great served with some green beans or asparagus.

olive oil, butter, sage, veal scallopini, flour, freshly ground salt, fresh ground pepper, white wine, lemon, cream

Taken from www.food.com/recipe/lemon-veal-scaloppine-105309 (may not work)