Veal Scallopine with Sage

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.


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