Veal Saute With Merlot Pan Sauce Recipe - Cooking Index
Veal Saute With Merlot Pan Sauce Recipe - Cooking Index
Cabernet Sauvignon can be substituted for the Merlot, but either way, have mashed potatoes and steamed broccoli florets with the veal, and wedges of chocolate mousse cake afterward.
Type: Meat| 10 oz | 284g | Veal cutlets |
| 4 teaspoons | 20ml | Minced fresh sage |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Butter |
| 1 tablespoon | 15ml | Shallot - chopped (large) |
| 1/2 cup | 118ml | Merlot or other dry red wine |
Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness. Sprinkle veal with 3 teaspoons sage, salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 3 minutes per side for medium. Transfer veal to plates.
Add chopped shallot to skillet; stir 30 seconds. Add wine and remaining 1 tablespoon butter. Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes. Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, February 2000
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