Lemon Veal Scaloppine

"Tasty easy to do recipe and it has sage leaves. Am trying out recipes with sage as I am growing it now.."
 
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Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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. :)
     
  4. Like Kooka I used lamb steaks pounded thin for the two of us. I used the full amount of sauce adding in a teaspoon of sugar towards the end of cooking. We had this with a green tossed salad & Jewelies 'smashed potatotes'. I can also see this sauce being used for pork or chicken schnitzel. Another 'keeper' for my book :)
     
  5. What a classy meal! For two, I used two lamb steaks pounded out between two sheets of plastic wrap then cut them in half to make four thin scallopine. I didn't halve the sauce ingredients and found the sauce was really only enough for two (but they were generous serves). This was very quick and easy to make and my only comments are that, next time, if cooking for four, I would double all the sauce ingredients *except* for the lemon juice. The sauce was just a little bit tart for my taste and I also had to add a generous pinch or three of salt and some ground black pepper for seasoning. Despite this it was a most enjoyable meal. I served it with a salad of baby spinach, red onion, sliced roma tomatoes, roughly chopped walnuts, and crispy bacon dressed with a french style dressing. A perfect foil to the sauce.
     
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RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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