Veal with Lemon and Sage Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons olive oil
- all purpose flour
- 2 teaspoons grated lemon peel
- 3/4 cup dry white wine
- 1 tablespoon chopped fresh sage
- 2 cups canned low-salt chicken broth
- Carbohydrate 11 g(4%)
- Cholesterol 65 mg(22%)
- Fat 20 g(31%)
- Fiber 1 g(4%)
- Protein 21 g(42%)
- Saturated Fat 9 g(44%)
- Sodium 819 mg(34%)
- Calories 337
Preparation Season veal with salt and pepper. Coat with flour, shaking off excess. Heat oil in heavy large skillet over high heat. Working in batches, add veal to skillet and cook until brown, about 2 minutes per side. Transfer veal to platter. Tent with foil. Discard oil from skillet. Add wine to same skillet; boil 3 minutes, scraping up any browned bits. Add both broths, sage and peel. Bring to boil. Reduce heat; simmer until reduced to 1/2 cup, about 15 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper. Spoon sauce over veal and serve.
Preparation Season veal with salt and pepper. Coat with flour, shaking off excess. Heat oil in heavy large skillet over high heat. Working in batches, add veal to skillet and cook until brown, about 2 minutes per side. Transfer veal to platter. Tent with foil. Discard oil from skillet. Add wine to same skillet; boil 3 minutes, scraping up any browned bits. Add both broths, sage and peel. Bring to boil. Reduce heat; simmer until reduced to 1/2 cup, about 15 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper. Spoon sauce over veal and serve.
