Veal steak with potatoes, beans and sage lemon sauce
Steak from veal with potatoes, beans and sage lemon sauce is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g new potatoes
- Salt
- 400 g Green Beans
- 8 small veal cutlets (about 80 g each)
- pepper (ground)
- 2 tbsp flour
- 3 tbsp olive oil
- 2 sprigs sage
- 40 ml Marsala (or grape juice)
- 1 lemon (juice)
- 150 ml veal stock (from the jar)
Instructions
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1.
Wash the potatoes thoroughly and slice them. Cook in salted water for about 15 minutes until tender. Wash, trim and blanch the beans in salted water for about 5 minutes. Pat the cutlets dry, lightly pound if needed, season with salt and pepper, then coat in flour. Shake off excess and brown each side in 2 tbsp hot oil for about 1 minute. Remove from pan and briefly sauté the sage in the remaining oil. Deglaze with Marsala, lemon juice and stock, letting it reduce to a slightly thickened sauce. Return the meat to the sauce, let it simmer gently for 1-2 minutes, then taste and adjust seasoning.
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2.
Serve with beans and potatoes.
