Veal with sage sauce
6 servings
30 minutes
Veal in sage sauce is an exquisite dish of European cuisine that impresses with its harmonious blend of flavors. Tender veal escalope, covered with a golden crust, is sautéed in aromatic oil and infused with the rich taste of sage and the freshness of lemon juice. Crispy bacon adds savory notes, creating a perfect balance of textures. This dish has roots in traditional Italian cuisine where sage is often used to enhance the flavor of meat. It is ideal for a romantic dinner or a festive event, served with a glass of white wine and a light side dish like roasted vegetables. The pleasant tangy aroma of sage combined with the juiciness of veal makes this dish a true gastronomic delight.
1
Dry the escalopes well. In a plate, add flour, season with salt and pepper, and mix well. Dredge the schnitzels in the flour mixture on both sides.
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground white pepper: to taste
2
Cut the bacon slices in half. Heat the pan well and fry the bacon until golden brown. Transfer to a paper towel.
- Bacon: 8 pieces
3
In the same skillet, heat the butter and vegetable oil. Add the meat and fry for about 3 minutes on each side until cooked. Transfer to a plate, cover with foil, and keep warm.
- Butter: 3 tablespoons
- Vegetable oil: 1 tablespoon
- Veal escalope: 8 pieces
4
Add sliced sage leaves and lemon juice to the pan from the meat. Bring to a boil.
- Sage: 2 stems
- Lemon juice: 2 tablespoons
5
Place the meat on plates, top with slices of bacon, and drizzle with sauce.
- Bacon: 8 pieces