Savoury Veal Scalopini With Pancetta Topping

• 500g Veal filets 1/4 inch thick.
• 2 tsp olive oil
• 6 slices pancetta finely chopped
• 2 shallots finely chopped
• 4 sage leaves finely chopped
• 1/4 tsp ground sage
• 1/2 lemon
• 1/2 cup white wine
• 1/4 cup beef broth
• 2 tbsp butter

1. Heat olive oil in pan.
2. Add onions and cook until softened.
3. Add pancetta to onions and continue cooking until onions begin to brown and pancetta lightly crisps, then remove from pan and set aside.
4. Wipe pan clean to remove any remaining pieces of onion or pancetta to prevent it from burning while searing veal.
5. Turn heat to high
6. Add remaining oil and swirl around pan.
7. Sprinkle sage over both sides of veal then add veal two pieces at a time and quickly brown on both sides ensuring they don't over cook.
8. Set veal aside
9. Add wine and broth to pan and deglaze.
10. Add a squeeze of lemon
11. Add chopped Sage leaves.
12. Lower heat and reduce sauce by half.
13. Add butter to sauce to thicken and add shine.
14. Plate veal, top with pancetta and onion mixture, drizzle sauce over top

olive oil, shallots, sage, ground sage, lemon, white wine, beef broth, butter

Taken from www.epicurious.com/recipes/member/views/savoury-veal-scalopini-with-pancetta-topping-50054790 (may not work)