Preheat the oven to 120°C. Sprinkle the flour onto a large plate and season with a little salt and freshly ground pepper to taste. Press a sage leaf firmly onto each piece of veal, then turn in the flour until well coated.
Heat the oil over moderate heat in a large, heavy-based frying pan. Add the veal to the pan and cook for 2 minutes on each side, then remove and keep warm on a tray in the oven.
Add the lemon juice to the pan, then add the stock and stir over moderate heat until the liquid has reduced by half. Add the butter and the lemon zest and continue to swirl the mixture until the butter has been absorbed into the sauce.
Return the veal to the pan and cook gently for a few seconds on each side to heat through. Serve with the lemon wedges, and the saffron rice, if using.
Did you know?
Lower in fat than all but the very leanest beef cuts, veal is an exceptional source of niacin, which helps to keep your skin, your nerves and your digestive system healthy.