Monday, July 11, 2011

Crumbled Veal w/ Crisp Sage & Lime


4 veal leg steaks, evenly flattened
1/2 cup plain white flour
2 eggs, lightly beaten
1 cup dried plain breadcrumbs
2 Tblsp vegetable oil
3 Tblsp unsalted butter
1/2 pound fresh green beans, trimmed
ground black pepper, to taste
1/2 cup lightly packed fresh sage leaves
2 limes, juiced
1 lime, extra, quartered, to serve

Lightly coat the veal steaks with the flour, dip them into eggs and then coat evenly with the breadcrumbs.

Heat 1 tablespoon of the veg oil and 1 tablespoon of the butter in a large frying pan over medium-high heat. Add half the veal steaks and cook for 2-3 minutes each side or until golden and just cooked. Drain on paper towel and keep warm. Repeat, using another 1 tablespoon of butter and oil.

Meanwhile, cook beans in a saucepan of boiling water for 4-5 minutes or until crisp. Drain and toss with 2 teaspoons of remaining butter and pepper. Keep warm.

Wipe out the frying pan using a paper towel. Add the remaining 2 teaspoons butter and melt over medium-high heat. Add the sage leaves and cook, turning often, for 2-3 minutes or until crisp. Drain on paper towel. Add the lime juice to pan, stir well and remove from heat.

Serve veal chops with a drizzle of lime juice and topped with sage leaves, sided by the green beans and lime wedges.
The sage leaves were AWESOME and we were snacking them all up. So don't skip that part! Be careful, they are easily burned!

Pork can also be used instead of veal, it can be a very expensive meat!

1 comment:

Nicole said...

Yum-- this veal preparation reminds me of a similar recipe that I use with veal/pork. Leftovers make a delicious sandwich:) Thanks for sharing!

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