Name: Veal with a wine & sage sauce, steamed green beens & mixed oven roasted potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: -2 veal cuts, about 150 gr; 25 gr of butter; 75 ml of dry white wine; 5 fresh large sage leaves, washed & cleaned, finely chopped; about 250 ml of chicken stock; some cornstarch; 250 gr of sweet orange fleshed potatoes, peeled & cut into chunks; 25o gr of lovely potatoes, peeled & cut into chunks; some Maldon sea salt; EVOO ( a fruity Extra Virgin Olive oil ); steamed green beans

Ingredients

2 veal cuts, about 150 gr

For the sauce:

25 gr of butter
75 ml of dry white wine
5 fresh large sage leaves, washed & cleaned, finely chopped
about 250 ml of chicken stock
some cornstarch
250 gr of sweet orange fleshed potatoes, peeled & cut into chunks
25o gr of lovely potatoes, peeled & cut into chunks
some Maldon sea salt
EVOO ( a fruity Extra Virgin Olive oil )

To serve:

steamed green beans

Preparation

Preparation30 min

Cook time30 min

Boil the potatoes together in a large cooking pot until nearly done. Drain well. Let the potatoes cool down. When cold, put them into bowls & place into the fridge.
When you are ready to make dinner, preheat the oven to 250 °C ( 482 F) for about 10 minutes. After that, take a large non stick roasting pan & place your potatoes, side by side in it.
Add 3 tablespoons of the EVOO & coat the potatoes on all sides with the EVOO. Add a bit of sea salt. Place into the oven & roast for about 30 to 40 minutes. Reduce the tempurature if necesarry to 225°C. (437 F) When they are all golden & lovely crisped on the outside, they are ready.
Take a large deep plate & fill with the seasoned flour. Take your veal cuts & put a bit of salt on each side of the cuts. Dip on both sides into the seasoned flour & shake the excesss off. Lay on a clean plate.
Take a large nonstick pan & heat up on medium. Melt the butter. When the pan is sizzling hot, add the veal cuts & bake them for about 2 minutes per side. Now, let the veal rest for a few minutes so that the meat can rest & all of the juices will come together into the meat.
In the pan, add a bit of butter & let it melt. Add the wine & let it the alcohol cook off a bit. Add the sage. After the 5 minutes of rest for the veal, add the veal back to the pan, into that lovely sauce. Let the sauce thicken, if the pan gets too dry, add bit by bit some chicken stock. Check the seasoning, if necessarry, add some pepper & some salt.
Serve it with steamed green beans, the oven roasted potatoes & enjoy.