For veal escalopes in wine sauce, salt, pepper, fry in butter on both sides over high heat.
Remove from the pan and roast in the preheated oven at 180 degrees for another 15 minutes.
In the meantime, deglaze the roast residue with beef broth and wine and let it simmer a bit.
Remove veal cutlets from the oven, spread sauce on top, add lemon wedge and celery leaf and serve.
Preparation Tip:
Boiled potatoes go very well with veal escalopes.
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