Veal piccata with sage and lemon

    18 minutes

    A single fresh sage leaf pressed onto each tender slice of veal before cooking adds extra flavour and a delicate fragrance to these escalopes, which are served in a refreshing lemon and butter sauce.

    1 person made this

    Serves: 2 

    • 1 tablespoon plain flour
    • salt and black pepper
    • 2 thin veal steaks, about 125g each
    • 6 sage leaves
    • 1 tablespoon oil
    • 2 tablespoons butter
    • ½ lemon
    • 4 tablespoons chicken stock or water

    Preparation:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Preheat the oven to low to keep the veal warm later. Sprinkle the flour onto a board or large plate and season well with salt and pepper. Cut each veal steak into three equal pieces, press a sage leaf firmly onto each, then turn in the flour until well coated.
    2. Heat the oil and half the butter in a large, heavy-based frying pan until the butter has melted. Add the veal to the pan and cook for 2 minutes on each side, then remove and keep warm.
    3. Squeeze the juice from the half lemon into the pan, then add the stock or water and swirl over medium heat until the liquid has reduced by half. Add the remaining butter and continue to swirl the mixture until all the butter has been absorbed into the sauce.
    4. Return the veal to the pan and cook for a few seconds on each side to heat through. Transfer to individual plates.


    Serve the veal with boiled new potatoes and a simply prepared green vegetable, such as frozen beans or peas or fresh broccoli.


    good source of vitamins A, B group and E, and zinc.

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