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Crumbed veal with crisp sage and lemon
Crumbed veal with crisp sage and lemon
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Crumbed veal steaks - a romantic pairing with fire and wine.
Ingredients:
  • 500g veal leg steaks, evenly flattened, cut into serving size pieces
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 100g (1 cup) dried breadcrumbs
  • 36.80 gm vegetable oil
  • 60g (3 tbsp) butter or margarine
  • 300g green beans, topped Ground black pepper, to taste
  • 125.00 ml lightly packed fresh sage leaves
  • 1 lemon, extra, quartered, to serve
Instructions:
  • Coat veal steaks in flour, then egg, and breadcrumbs. Heat 1 tbsp oil and 20g butter in a large frying pan. Cook half the veal for 2-3 minutes per side until golden and cooked. Drain on paper towel and keep warm. Repeat with remaining oil, butter, and veal.
  • Cook the beans in boiling water for 4-5 minutes until tender crisp. Drain and mix with 2 teaspoons of remaining butter and pepper to taste. Keep warm.
  • After cooking the sage leaves until crisp, drain them on paper towel. Next, stir lemon juice into the pan and mix well. To serve, place the veal on plates, drizzle with the hot lemon juice, top with the fried sage leaves, and serve with beans and extra lemon wedges. Enjoy!

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