🍽️ Veal Steak with Potatoes, Green Beans, and Sage-Lemon Sauce

Name: Veal Steak with Potatoes, Green Beans, and Sage-Lemon Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g new potatoes; salt; 400 g green beans; 8 small veal cutlets (approx. 80 g each from top round or eye of round); pepper (from the mill); 2 tbsp flour; 3 tbsp olive oil; 2 sprigs sage; 40 ml Marsala (or grape juice); 1 lemon (juice); 150 ml veal stock (from the jar)

580 kcal · 30 min · 4 servings

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Ingredients

300 g new potatoes
salt
400 g green beans
8 small veal cutlets (approx. 80 g each from top round or eye of round)
pepper (from the mill)
2 tbsp flour
3 tbsp olive oil
2 sprigs sage
40 ml Marsala (or grape juice)
1 lemon (juice)
150 ml veal stock (from the jar)

Instructions

1. Wash the potatoes thoroughly and slice them.
2. Cook the potato slices in salted water for about 15 minutes until tender.
3. Wash the beans, trim the ends, and blanch them (briefly cook in boiling water) for about 5 minutes in salted water.
4. Wash the veal steaks and pat them dry with a kitchen towel.
5. Pound the steaks flat if necessary, season with salt and pepper, and coat them in flour.
6. Shake off any excess flour.
7. Fry the steaks in 2 tablespoons of hot oil for about 1 minute on each side.
8. Remove the steaks from the pan and briefly fry the sage leaves in the remaining oil.
9. Deglaze the pan with Marsala wine, lemon juice, and meat stock.
10. Let the sauce simmer slightly until it thickens a bit.
11. Place the steaks back into the sauce and let them finish cooking on low heat for 1 to 2 minutes.
12. Serve the meat together with the potatoes and beans.

Nutrition per serving

kcal: 580
Protein: 90 g · Fett/Fat: 11 g · Carbs: 25 g