| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Veal-md, Skillet-md |
4 |
Servings |
INGREDIENTS
| 4 |
|
Veal cutlets |
|
|
Flour for dredging |
|
|
Salt and pepper to taste |
| 4 |
|
Fresh sage leaves, minced |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1/2 |
c |
Dry white wine |
| 2/3 |
c |
Beef broth |
| 1/2 |
c |
Sun-dried tomato puree |
|
|
Fresh sage leaves, for garnish |
INSTRUCTIONS
Dredge the veal cutlets in the flour and season with salt, pepper and fresh
sage. In large skillet set over moderately high heat and heat the oil and
butter until hot. Add the veal cutlets and cook them for 2 minutes on each
side or until just cooked. Transfer the veal to a plate.
Add the wine to the skillet and reduce it by half. Add the broth and tomato
puree and bring to a simmer. Return the veal cutlets to the pan and simmer
for 2 to 3 more minutes, or until veal is heated through. Transfer to a
serving platter and garnish with the fresh sage leaves.
Yield: 4 servings
PASTA MONDAY TO FRIDAY SHOW #PS6542, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6542 Posted to MC-Recipe Digest
V1 #550 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997
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