The Butter Sauce on These Cutlets 🤌🏻🤌🏻 #shorts

By Chef Billy Parisi · 15 min

Ingredients

Instructions

1. Keep the cooked cutlets warm.
2. Heat the oil in a large frying pan over medium heat for 1 to 2 minutes, until hot.
3. Add the shallot and garlic and cook for 1 to 1½ minutes, until very lightly browned but cooked.
4. Pour in the white wine to deglaze, then add the sage leaves.
5. Simmer until the wine is reduced to almost nothing, about 2 to 3 minutes.
6. Take the pan off the heat and set it on a cool, unlit burner.
7. Swirl or whisk in the cold butter a little at a time until the sauce is thick and emulsified.
8. Stir in the lemon juice, salt and pepper.
9. Spoon the sauce over the cutlets and serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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