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Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves. Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6542, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <email@example.com> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6542 Posted to MC-Recipe Digest V1 #550 by firstname.lastname@example.org (Shermeyer-Gail) on Apr 04, 1997
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