First time making veal! This recipe is from Princess Sparkle’s mom, and it is fantastic! I believe she obtained it from the Bon Appetit cookbook.
- 10 ounces veal cutlets
- 4 teaspoons fresh sage, minced
- 3 tbsp butter, divided
- 1 large shallot
- 1/2 cup merlot
- Pound veal between sheets of waxed paper to 1/4 inch thickness. Sprinkle with sage, salt, and pepper. Melt 2 tbsp butter in a heavy skillet over medium high heat. Add veal and cook, about 3 minutes per side for medium. Transfer to a plate.
- Add chopped shallot to skillet and stir 30 seconds. Add wine and remaining 1 tbsp butter. Boil sauce until reduced to glaze, about 2 minutes.
- Season with salt and pepper. Spoon sauce over veal. Sprinkle with remaining 1 tbsp. sage and serve.