Seared Veal

Prep Time 15

Cook Time 30

Servings servings

Calories 361kcal

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.