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Veal Saute With Merlot Pan Sauce


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  • 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


Servings 2


Step 1

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.

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