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- Veal with Lemon and Sage Sauce
- (Vitello con Salsa di Limone e Salvia)
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- Ingredients:
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- 1 and 1/4 lbs veal scallops
All purpose flour
2 tablespoons extra virgin olive oil
3/4 cup dry white wine
2 cups chicken broth
1 cup beef broth
1 tablespoon chopped fresh sage
2 teaspoons grated lemon peel
1/4 cup (1/2 stick) chilled butter, cut into pieces
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- Directions:
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- Season veal with salt and pepper.
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- Coat with flour, shaking off excess.
Heat olive 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.
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- Tent with foil.
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- 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.
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- Add butter; whisk just until melted.
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- Season with salt and pepper.
Spoon sauce over veal and serve. Serves 4.
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- That's it!
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