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Escalopes With Sage And Lime Butter

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CATEGORY CUISINE TAG YIELD
Sainsbury2 2 Servings

INGREDIENTS

3 oz Butter, softened
Finely grated rind and juice
of 1 lime
1 T Freshly chopped sage
Salt and freshly ground
black pepper
2 Veal escalopes
Lime wedges and crisp fried
sage leaves
to garnish

INSTRUCTIONS

Mix together the butter, lime rind, juice and sage and seasoning to
taste. 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. Cut out four rounds from the butter using a  5
cm (2 inch) fluted cutter. Place onto a plate and chill until
required. Melt the butter trimmings in a large frying pan. Add the
escalopes and fry gently for 10 minutes, turning occasionally. 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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