Saltimbocca (Veal Cutlets With Prosciutto And Sage) recipe
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Ingredients
- 8 (4 ounce) veal cutlets 8 slices prosciutto 8 leaves fresh sage ¼ cup butter 1 pinch salt and freshly ground black pepper to taste ¼ cup dry white wine
Nutrition Info
- 222.4 caloriescarbohydrate: 0.3 gcholesterol: 103.6 mgfat: 15.3 gfiber: : -protein: 18.3 gsaturatedFat: 7.2 gservingSize: -sodium: 387.4 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Saltimbocca (Veal Cutlets With Prosciutto And Sage)
Directions
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Pound veal cutlets on a flat surface with a meat mallet until very thin. Lay 1 slice of prosciutto and 1 sage leaf on top of each veal cutlet and secure with toothpicks.
Melt butter in a large skillet over medium heat. Increase heat to high and add the cutlets. Quickly brown on both sides, lightly seasoning with salt, 1 to 2 minutes per side. Grind black pepper on top and pour in a few tablespoons of white wine. Cook off wine quickly and transfer cutlets to a warm serving dish. Pour juice from the skillet over the cutlets and serve immediately.