10 ounces veal cutlets
4 teaspoons minced fresh sage
Salt
Freshly-ground black pepper
3 tablespoons butter
1 large shallot
1/2 cup Merlot or other dry red wine
Directions: one line for each direction. When saved the lines will be numbered.
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.
Comments: 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.
Notes: Recipe from the article "30-Minute Main Courses: Simply Sensational" by Brooke Dojny and Melanie Barnard
