3 tbsp. flour
1/4 tsp. black pepper
1 lb. veal cutlets, pounded to 1/4 inch thickness
2 tbsp. butter
1/2 c. beef broth
1 tbsp. lemon juice
2 tsp. chopped fresh sage or 1/2 tsp. dried sage, crumbled
1/2 lemon, sliced thin
Watercress or parsley (optional)

Combine the flour and pepper on a plate or small bowl. Lightly coat the veal cutlets, shaking off the excess. In a heavy 12 inch skillet melt the butter over moderately high heat; add the veal and brown about 1 minute on each side. Transfer to a platter. Add beef broth, lemon juice, and sage to the skillet and heat about 1 minute, stirring to loosen any browned bits. Return the veal to the skillet and heat to serving temperature, about 2 minutes. Transfer all to a warm platter, garnish with lemon slices, and the optional parsley and watercress. Serve with rice or noodles and Braised Spinach (recipe in book).