Veal escalope with sage and lemon

Ingredients for 4 servings:

• 4 thin veal escalopes
• 20 leaves of sage, fresh
• 1 lemon(s)
• 4 tbsp olive oil
• 1 tbsp clarified butter
• 200 ml veal stock
• 100 ml white wine
• 2 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

marinated overnight for a great aroma

Wash the veal escalopes and pat dry. Lightly season both sides with salt and pepper. Top one half with about 5 sage leaves each and fold them shut. Stack the escalopes in a freezer bag. Squeeze the lemon and add the juice to the bag along with about 4 tablespoons of olive oil. Add any leftover sage leaves. Marinate in the refrigerator overnight (longer is also possible). Heat a little clarified butter in a pan and briefly fry the escalopes over high heat until the liquid caramelizes and the meat turns a little brown. Keep warm in a warm oven (approx. 50°C). Deglaze the pan with stock and wine. Reduce the heat. Add a little more of the marinade if desired. Finally, season with about 2 tablespoons of crème fraîche and salt and pepper. Return the escalopes to the pan with any juices that have run out. Serve with tagliatelle pasta. The recipe is based on saltimbocca, which I don’t like as much because of the ham. Besides, the marinating makes the meat beautifully tender, and the lemon flavor makes it light and fruity.