Veal scaloppine with sage & lemon

    25 minutes

    Veal is an excellent low-fat source of protein, and also supplies B vitamins and zinc. While it has less iron than beef, it is still a good source of this important mineral.

    5 people made this

    Serves: 4 

    • 2 tablespoons plain flour
    • Salt
    • Freshly ground white pepper
    • 12 sage leaves
    • 4 veal scaloppine (500g), each cut into 3 equal pieces
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 cup chicken stock
    • 1 tablespoon unsalted butter
    • 2 tablespoons julienned lemon zest
    • 1 lemon, cut into 8 wedges
    • 2 cups cooked saffron rice (optional)

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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