Veal Saute With Merlot Pan Sauce
- 10 ounces veal cutlets
- 4 teaspoons minced fresh sage
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons butter
- 1 large shallot chopped
- 1/2 cup Merlot or other dry red wine
Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness. Sprinkle veal with 3 teaspoons sage, salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 3 minutes per side for medium. Transfer veal to plates.
Add chopped shallot to skillet; stir 30 seconds. Add wine and remaining 1 tablespoon butter. Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes. Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve.
This recipe yields 2 servings; can be doubled.