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    Veal Cutlets with Lemon and Sage


    Source of Recipe


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    3 tablespoons flour
    1/4 teaspoon white or black pepper
    1 pound veal cutlets, pounded to 1/4 inch thickness
    2 tablespoons unsalted margarine
    1/2 cup low-sodium beef broth
    1 tablespoon lemon juice
    2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage. crumbled
    1/2 lemon, sliced thin
    watercress or parlsey

    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 noodles and braised spinach. Serves 4

 

 

 


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