4 veal cutlets Flour for dredging Salt and pepper to taste 4 fresh sage leaves, minced 2 tablespoons olive oil 1 tablespoon butter 1/2 cup dry white wine 2/3 cup beef broth 1/2 cup sun-dried tomato puree Fresh sage leaves for garnish
Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.