Ingredients
1
1/4 pounds veal scallops
2
cups canned low-salt chicken broth
1
tbsp chopped fresh sage
1/4
cup (1/2 stick) chilled butter, cut into pieces
Directions
1.
Season veal with salt and pepper. Coat with flour, shaking off excess. Heat oil in heavy large skillet over high heat. Working in batches, add veal to skillet and cook until brown, about 2 minutes per side. Transfer veal to platter. Tent with foil. Discard oil from skillet.
2.
Add wine to same skillet; boil 3 minutes, scraping up any browned bits. Add both broths, sage and peel. Bring to boil. Reduce heat; simmer until reduced to 1/2 cup, about 15 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
3.
Spoon sauce over veal and serve.
Columbus Restaurants
