Seared Veal

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 361kcal

Ingredients

  • 6 oz Veal cutlets
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Butter
  • 1 tsp Fresh sage chopped, plus some for garnish
  • 1/2 tsp Lemon juice

Corn

  • 1 cup Milk
  • 1 ear Corn on the cob shucked
  • 2 tsp Butter
US Customary - Metric

Instructions

  • For the veal: spread the veal cutlets out onto a cutting board and cover with plastic wrap. Using a mallet, rolling pin, or small saute pan gently pound the veal to about 1/4 inch thick. Then season both sides with salt and pepper.
  • Fill a saucepan or small pot halfway with water. Bring it to a boil over medium high heat. Add the milk and corn. Reduce the heat to a simmer. Simmer until tender, about 6 to 8 minutes. Remove the corn and lather with butter and season with a little salt to taste. Cut in half to portion.
  • Heat a saute pan or nonstick pan over medium heat. Once hot, add the oil. Sear the veal on both sides to golden brown. About 2 minutes per side (cooking longer could overcook and dry them out). Remove them from the pan.
    Important to make sure the pan is hot prior to searing the veal.
  • Add the butter, sage, and lemon into the pan, stirring until combined. Remove the pan from the heat.
  • Spoon the sauce over the veal. Serve with corn. Garnish with sage.

Nutrition

Calories: 361kcal | Carbohydrates: 14g | Protein: 23g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 184mg | Potassium: 625mg | Fiber: 1g | Sugar: 9g | Vitamin A: 582IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 1mg

Seared Veal

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 361 kcal

Ingredients
 
 

  • 6 oz Veal cutlets
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Butter
  • 1 tsp Fresh sage chopped, plus some for garnish
  • 1/2 tsp Lemon juice

Corn

  • 1 cup Milk
  • 1 ear Corn on the cob shucked
  • 2 tsp Butter

Instructions
 

  • For the veal: spread the veal cutlets out onto a cutting board and cover with plastic wrap. Using a mallet, rolling pin, or small saute pan gently pound the veal to about 1/4 inch thick. Then season both sides with salt and pepper.
  • Fill a saucepan or small pot halfway with water. Bring it to a boil over medium high heat. Add the milk and corn. Reduce the heat to a simmer. Simmer until tender, about 6 to 8 minutes. Remove the corn and lather with butter and season with a little salt to taste. Cut in half to portion.
  • Heat a saute pan or nonstick pan over medium heat. Once hot, add the oil. Sear the veal on both sides to golden brown. About 2 minutes per side (cooking longer could overcook and dry them out). Remove them from the pan.
    Important to make sure the pan is hot prior to searing the veal.
  • Add the butter, sage, and lemon into the pan, stirring until combined. Remove the pan from the heat.
  • Spoon the sauce over the veal. Serve with corn. Garnish with sage.

Nutrition

Calories: 361kcalCarbohydrates: 14gProtein: 23gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 184mgPotassium: 625mgFiber: 1gSugar: 9gVitamin A: 582IUVitamin C: 4mgCalcium: 165mgIron: 1mg
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