Best Veal With Lemon And Sage Sauce Recipes

Veal Chops With Lemon Sage Sauce image

Provided by MarraMamba

Categories Veal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

4 veal chops, At Least 1 1/2 Inch Thick
8 fresh sage leaves, chopped
two fresh large lemon, juice of
salt & pepper
olive oil

Steps:

Preheat the oven to 500 degrees F.
Lightly oil the chops, and season with salt and pepper. In a heavy oven-proof cast iron grill pan, sear the chops until golden brown on each side.
Place the pan in the hot oven and cook an additional 10 minutes for medium rare.
Sprinkle the fresh sage and fresh lemon juice over them, serve immediately with lemon pieces and sage for garnish.
Note: You can also leave the sage leaves whole and place on the chops to be eaten with the bites.

Nutrition Facts :

Veal and Lemon Saltimbocca image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 veal chops, pounded 1/2 to 1/4-inch thick
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup white wine
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.

Veal with Lemon and Sage Sauce image

Yield Serves 4

Number Of Ingredients 9

1 1/4 pounds veal scallops
All purpose flour
2 tablespoons olive oil
3/4 cup dry white wine
2 cups canned low-salt chicken broth
1 cup canned beef broth
1 tablespoon chopped fresh sage
2 teaspoons grated lemon peel
1/4 cup (1/2 stick) chilled butter, cut into pieces

Steps:

Season veal with salt and pepper. Coat with flour, shaking off excess. Heat 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. Tent with foil. 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. Add butter; whisk just until melted. Season with salt and pepper.
Spoon sauce over veal and serve.