Veal Saute With Merlot Pan Sauce

Veal Saute With Merlot Pan Sauce
Veal Saute With Merlot Pan Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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

Directions

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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