Best Veal With Lemon And Sage Sauce Recipes

VEAL CHOPS WITH LEMON SAGE SAUCE

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.

VEAL WITH LEMON AND CAPERS

Steps:

• Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)

Steps:

• Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
• Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.

VEAL CHOPS WITH SAGE

Steps:

• Place the veal chops in a large nonreactive pan. Whisk together 3 tablespoons of the olive oil and the lemon juice. Stir in 10 coarsely chopped sage leaves. Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
• When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat. Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them. Sprinkle each chop generously with salt and pepper. Divide the remaining 3 tablespoons oil between the pans. When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes. Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness. Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
• Pour the grease out of 1 pan and add the wine. Add 5 chopped sage leaves and place over medium heat. Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume. Remove from the heat and whisk in the butter. Season to taste with salt and pepper.
• Transfer the veal chops to 4 plates and pour the sauce over them. Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.

GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE

Steps:

• Heat a grill until it is very hot. Preheat the oven to 150 degrees.
• Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
• MEANWHILE FOR THE SAUCE:
• Mix all the ingredients in a bowl.
• At serving time, place a chop on each of four plates and coat with the sauce.

VEAL WITH LEMON AND SAGE SAUCE

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.