Ingredients
olive oil
1 tablespoon butter
8 large fresh sage leaves
4 veal scallopini, well trimmed of any fat and sinew & flattened
plain flour
freshly ground salt
fresh ground pepper
1/2 cup dry white wine
1 lemon, juice of
1/2 cup cream
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal
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Heat oil& butter in a large non stick pan until it is foaming. Add the sage leaves and lightly floured scaloppine. Season and briefly cook on each side. Add wine and reduce quite heavily. Remove the veal and set aside. Add lemon juice and cream to the pan. Mix well and cook until reduced to a sauce consistency. Taste to see if you need any more seasoning, then return veal to the pan and gently heat. Great served with some green beans or asparagus.