Prep 5 mins
Cook 15 mins
Tasty easy to do recipe and it has sage leaves. Am trying out recipes with sage as I am growing it now..
- 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
- 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.
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.
Hi Latchy. Lovely dinner tonight thank you. Our scoring system is generally based on if we would cook a meal again, and if so would we change anything. So if it's yes to the first question and no to the second - FIVE STARS!!! I doubled the sauce as I think I had a little more veal, and then thought I had too much sauce on the plate, but no licked clean! Will probably try this with chicken as well. Thanks again!
It was delicious however when I put the lemon juice and cream in it stated curdling, there must be some trick to it? I wisked it like crazy and got most of the lumps out...I was addicted to the crispy fried sage and had to keep adding it as I was eating it out of the pan...I served it with green beans almondine and Lundburgs Gourmet wild and brown rice. My veal was really tough even after pounding it, etc. I am going to complain to Safeway....why buy veal if it's going to be tough! I loved the flavors as is and would make it again but have to do some research on avoiding the curdling. :)