CookEat Recipe
Thin Veal Cutlets with Sage and Lemon
Tenderized thin veal cutlets quickly cooked in oil and butter with whole sage leaves and finished with lemon juice.
Method
Steps
Step 1
Gather the ingredients: About 500 g lean milk-fed veal, sliced into thin small cutlets; About 2 tablespoons olive oil; About 25 g butter; About 6 whole sage leaves; Salt and black pepper; Juice of about half a lemon.
Step 2
Place the thin veal cutlets between clean food-safe sheets and flatten gently with a meat mallet to about 3–4 mm thick. The source uses the blunt back of a knife; a mallet is a practical equivalent.
Step 3
Heat the olive oil and butter in a wide sauté pan with the whole sage leaves. Let the leaves fry briefly and become fragrant without burning.
Step 4
Add the cutlets in a single layer, season with salt and pepper and cook over fairly high heat for about 5–6 minutes in total, turning once and adjusting the heat if the butter threatens to burn. Cook the veal through to at least 71°C; work in batches if needed.
Step 5
Squeeze in the lemon juice at the end, turn the cutlets through the pan juices and serve immediately with the whole cooked sage leaves and a little of the sauce.
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