Ingredients with Measurements:
- 4 veal cutlets (about 1/2 inch thick)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh sage leaves
- Lemon wedges, for serving
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. In a large skillet, melt the butter and olive oil over medium-high heat.
5. Add the veal cutlets to the skillet and cook for about 2-3 minutes per side, or until golden brown and cooked through.
6. Remove the veal cutlets from the skillet and place them on a plate.
7. In the same skillet, add the white wine, chicken broth, lemon juice, and chopped sage leaves.
8. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
9. Reduce the heat to low and simmer the sauce for about 2-3 minutes, or until it has thickened slightly.
10. Pour the sauce over the veal cutlets and serve with lemon wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking the veal cutlets
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 20g
- Carbohydrates: 11g
- Protein: 31g
Substitutions for ingredients:
- Pork cutlets or chicken cutlets can be used instead of veal cutlets.
- White wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add capers to the sauce for a tangy flavor.
- Top the veal cutlets with shaved Parmesan cheese before serving.
- Serve the veal cutlets with a side of roasted vegetables or a simple green salad.
Tips and tricks:
- Make sure to pound the veal cutlets evenly so that they cook evenly.
- Use a meat thermometer to ensure that the veal cutlets are cooked to an internal temperature of 145°F.
- If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
Storage instructions:
- Store any leftover veal cutlets and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the veal cutlets and sauce in a microwave-safe dish and heat in the microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the veal cutlets on a platter with the sauce drizzled over the top.
- Garnish with fresh sage leaves or lemon wedges.
Garnishes:
- Fresh sage leaves
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
- Pair with a dry white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted asparagus
- Sauteed spinach
- Roasted potatoes
Troubleshooting advice:
- If the veal cutlets are sticking to the skillet, make sure that the skillet is hot enough before adding the butter and olive oil.
- If the sauce is too thin, simmer it for a few more minutes until it has thickened to your liking.
Food safety advice:
- Make sure to cook the veal cutlets to an internal temperature of 145°F to ensure that they are safe to eat.
Food history:
- Veal cutlets with lemon and sage is a classic Italian dish that has been enjoyed for generations.
Flavor profiles:
- Savory
- Tangy
- Herbaceous
Serving suggestions:
- Serve the veal cutlets with a side of roasted vegetables or a simple green salad.
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Region: Italian