Crumbed Veal With Capers And Sage - cooking recipe

Ingredients

8 None veal cutlets (3-4 oz each)
1/2 cup packaged coating mix
4 tbsp (1/2 stick) butter
1/4 cup fresh sage leaves
2 tbsp rinsed, drained baby capers
1 tsp ground nutmeg
None None Lemon wedges, to serve

Preparation

Coat veal in coating mix, shaking off excess. Melt 2 tbsp of the butter in a large skillet on medium heat. Cook veal, in batches, for 2 mins or until browned on both sides. Remove from skillet; keep warm.
Melt remaining 2 tbsp butter in same pan. Add sage, capers and nutmeg; cook until sage is fragrant and slightly wilted. Return veal to pan with a squeeze of lemon juice. Toss to coat; cook until heated through. Serve veal with sauce and lemon wedges.