Name: Veal Cutlets with Lemon and Sage
Ingredients: 3 tb Flour; 1/4 ts White or black pepper; 1 lb Veal cutlets, pounded to 1/4 inch thickness; 2 tb Unsalted margarine; 1/2 c Low-sodium beef broth; 1 tb Lemon juice; 2 ts Chopped fresh sage -or-; 1/2 ts Dried sage. crumbled; 1/2 Lemon, sliced thin; Watercress or parlsey

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

3	tb	Flour
1/4	ts	White or black pepper
1	lb	Veal cutlets, pounded to 1/4 inch thickness
2	tb	Unsalted margarine
1/2	c	Low-sodium beef broth
1	tb	Lemon juice
2	ts	Chopped fresh sage -or-
1/2	ts	Dried sage. crumbled
1/2		Lemon, sliced thin
		Watercress or parlsey

INSTRUCTIONS

From: Readers Digest
Combine the flour and pepper on a plate or a paper bag. Lightly coat the
veal cutlets with the mixture, shaking off any excess. In a heavy skillet,
melt the margarine over moderately high heat, add the veal and brown about
1 minute on each side. Transfer to a platter. Add the beef broth, lemon
juice, and sage to the skillet, and heat about 1 minute, stirring to loosen
any browned bits. Return the veal to the skillet and heat to serving
temperature, about 2 minutes. Transfer all to a warm platter, garnish with
the lemon slices and if you like, a few sprigs of watercress or parsley.
Serve with rice or noddles and Braised spinach. Serves 4
Posted to Recipe Archive - 08 Dec 96
submitted by: LeiG@aol.com
Date: Sun, 8 Dec 96 2:31:52 EST

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