Veal with Sage Sauce
Main Dishes • European
Description
Veal with Sage Sauce
Ingredients
- Sage 2 stems
- Veal Escalope 8 pieces
- Wheat Flour 3 tablespoons
- Salt to taste
- White Pepper (whole) to taste
- Bacon 8 pieces
- Butter 3 tablespoons
- Meyer Lemon Juice 2 tablespoons
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Dry the escalopes well. In a plate, mix the flour with salt and pepper. Dredge the schnitzels in the flour mixture on both sides.
Step 2
Cut the bacon slices in half. Heat a skillet well and fry the bacon until golden brown. Transfer to a paper towel.
Step 3
In the same skillet, heat the butter and vegetable oil. Add the meat and fry for about 3 minutes on each side until cooked through. Transfer to a plate, cover with foil, and keep warm.
Step 4
In the skillet with the meat drippings, add the sliced sage leaves and lemon juice. Bring to a boil.
Step 5
Plate the meat, top with bacon slices, and drizzle with the sauce.
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