THE LEMON-SAGE VEAL

(Our Play on Veal Scaloppine with Sage)

THE LEMON-SAGE VEAL

Ingredients: 400g Veal escalopes (pounded thin), 6 fresh Sage leaves, 50g Butter, 1 tsp Black pepper, 1 tsp Salt, 100ml Chicken stock, 1 Lemon (juiced)...

Ingredients

  • 400g Veal escalopes (pounded thin)
  • 6 fresh Sage leaves
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml Chicken stock
  • 1 Lemon (juiced)

Cooking Method

  1. The Scorch Sear veal in butter on maximum heat for 1 minute per side until charred; remove.
  2. The Architect Fry sage leaves in the remaining butter until they turn dark and crispy.
  3. The Bloom Add pepper and a 20ml splash of stock to the pan to release the meat juices and oils.
  4. The Marriage Pour in remaining stock and lemon juice; simmer for 2 minutes until it forms a thick silk.
  5. The Final Flourish Return veal to the pan for 30 seconds; top with the crispy sage and raw lemon zest.

Cuisine: Italian

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