Veal Escalope with Sage Butter

Clean, rinse and peel the carrots. Blanch in salted water in a saucepan for 2 min and drain. Set aside.

Cut veal cutlets in half diagonally, season with salt, season with pepper and turn in flour to the other side, flour

tap off flour well. Heat 30 g butter in a frying pan. Fry the veal cutlets and the sage leaves in it for 3-4 min on each side.

Heat the remaining butter in a saucepan. Add carrots and sugar and glaze, turning, for 1 minute.

Serve the glazed carrots with the veal escalopes. Serve with ready-made Rösti from the package.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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