Recipe by Latchy
Tasty easy to do recipe and it has sage leaves. Am trying out recipes with sage as I am growing it now..
Top Review by Chef ElizaDuck
This is such a good recipe one which I have fixed for many years. I learned to fix it at a cooking class in Tuscuny and really the only difference is that I brush a bit of milk on my very thinly pounded veal (I buy the best veal I can buy at a Whole Foods type of store, because good veal is usually sold to the restaurants, so be prepared to pay a bit more) Then I dredge lightly in flour to which I have added a big tablespoon of finely grated parmesean. I reduce my wine down by half and if your cream begins to curdle it's because you have the heat too high, turn it down, add a bit more cream if it hasn't curdled too badly and it should smooth out. I also do my sage leaves at the end. I wipe out my pan add a tablespoon of butter and add the leaves because it just takes a moment then lay them atop the veal, looks prettier too.
- 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
Directions See How It's Made
- Heat oil& butter in a large non stick pan until it is foaming.
- Add the sage leaves and lightly floured scaloppine.
- Season and briefly cook on each side.
- Add wine and reduce quite heavily.
- Remove the veal and set aside.
- Add lemon juice and cream to the pan.
- Mix well and cook until reduced to a sauce consistency.
- Taste to see if you need any more seasoning, then return veal to the pan and gently heat.
- Great served with some green beans or asparagus.