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Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.
Heat 2 teaspoons oil in a very large skillet over medium-high heat. Add half of the meat to the pan. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from pan; cover and keep warm.
Add the remaining 2 teaspoons oil to the pan; cook the remaining meat as directed above. Remove from the pan; cover and keep warm.
Add garlic to the same pan; cook and stir for 30 seconds. Add wine (or broth), sage and rosemary; cook and stir for 2 minutes. Add broth; return meat to pan. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.
Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.