Veal With Lemon And Aromas

Preparation:

Preparation: Chop the parsley leaves and the well washed and dried sage leaves, with the garlic clove and a small piece of washed lemon zest. Separately, also chop the pepper flakes after having drained them well from the conservation liquid. Put the oil in a non-stick pan; when it is hot, add the slices of veal rump and cook for three minutes over a fairly lively heat; then turn them over with a spatula, salt them and cook them for three minutes on the other side as well. Transfer the meat to a serving dish that you will keep warm while you complete the preparation. Add the chopped pepper flakes to the remaining sauce in the pan in which you cooked the meat, let it flavor for a few minutes then pour over the white wine; raise the flame and let it evaporate. Lower the heat again and stirring with a wooden spoon to mix all the ingredients well, add the chopped parsley, garlic, lemon and sage; then diluted with two tablespoons of water. Add a little salt, pepper, cook for a few more moments, then pour the sauce obtained over the escalopes and serve immediately.