| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury2, Sainsbury’s |
2 |
servings |
INGREDIENTS
| 3 |
oz |
Butter; softened |
|
|
Finely grated rind and juice of 1 lime |
| 1 |
tb |
Freshly chopped sage |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Veal escalopes |
|
|
Lime wedges and crisp fried sage leaves |
|
|
; to garnish |
INSTRUCTIONS
1. Mix together the butter, lime rind, juice and sage and seasoning to
taste.
2. Place the butter mixture between two sheets of greaseproof paper. Using
a rolling pin, roll flat to a thickness of 1 cm (1/2 inch), freeze until
set.
3. Cut out four rounds from the butter using a 5 cm (2 inch) fluted cutter.
Place onto a plate and chill until required.
4. Melt the butter trimmings in a large frying pan. Add the escalopes and
fry gently for 10 minutes, turning occasionally.
5. Place two pats of sage and lime butter onto each escalope. Serve with
the juices from the pan, lime wedges and fried sage leaves. Delicious
accompanied with new potatoes and a medley of baby vegetables. Converted by
MC_Buster.
NOTES : A quick and easy ''lower in fat'' supper for two. Delicious served
with creamy potatoes and baby vegetables.
Converted by MM_Buster v2.0l.
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