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home > recipes > meat > veal cutlets with lemon and sage
VEAL CUTLETS WITH LEMON AND SAGE From: Readers Digest 3 tablespoons flour 1/4 teaspoon white or black pepper 1 pound veal cutlets, pounded to 1/4 inch thickness 2 tablespoons unsalted margarine 1/2 cup low-sodium beef broth 1 tablespoon lemon juice 2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage. crumbled 1/2 lemon, sliced thin watercress or parlsey Combine the flour and pepper on a plate or a paper bag. Lightly coat the veal cutlets with the mixture, shaking off any excess. In a heavy skillet, melt the margarine over moderately high heat, add the veal and brown about 1 minute on each side. Transfer to a platter. Add the beef broth, lemon juice, and sage to the skillet, and heat about 1 minute, stirring to loosen any browned bits. Return the veal to the skillet and heat to serving temperature, about 2 minutes. Transfer all to a warm platter, garnish with the lemon slices and if you like, a few sprigs of watercress or parsley. Serve with rice or noddles and Braised spinach. Serves 4

Veal Cutlets with Lemon and Sage


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keyword: cutlets
keyword: lemon
recipes for meat
recipes by LeiG
Email Address:
(posted January 13, 1999)

VEAL CUTLETS WITH LEMON AND SAGE
From: Readers Digest

3 tablespoons
flour
1/4 teaspoon white or black pepper
1 pound
veal cutlets, pounded to 1/4 inch thickness
2 tablespoons unsalted
margarine
1/2 cup low-sodium
beef broth
1 tablespoon
lemon juice
2 teaspoons chopped fresh
sage or 1/2 teaspoon dried sage. crumbled
1/2
lemon, sliced thin
watercress or parlsey

Combine the flour and pepper on a plate or a paper bag. Lightly coat the veal
cutlets with the mixture, shaking
off any excess. In a heavy skillet, melt
the
margarine over moderately high heat, add the veal and brown about 1
minute on each side. Transfer to a platter. Add the
beef broth, lemon juice,
and
sage to the skillet, and heat about 1 minute, stirring to loosen any
browned bits. Return the
veal to the skillet and heat to serving temperature,
about 2 minutes. Transfer all to a warm platter,
garnish with the lemon
slices and if you like, a few sprigs of
watercress or parsley. Serve with
rice or noddles and Braised spinach. Serves 4




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