veal scallopinie (Stephanie alexander)

use a pan that just holds the meat
2 x veal scallopine
salt
pepper
plain flour
butter
olive oil
4 thin slices lemon
handful sage leaves

preheat oven to 100degrees C, and put in plates to warm
season meat with s&p then dip in flour and dust off excess. head a nut of butter and a small slush oil in a frying pan. drop in lemon and brown on both sides. remove lemon to hot plate and slip veal into pan.
seal for 1-2 mins, then turn over and seal other side quickly.
remove veal to oven. drop sage leaves and 20g butter into pan and swirl around. lift pan from head as butter foams and leaves become crisp. spoon sage and butter over meat and serve immediately with browned lemon slices on top.