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Try SavoraClassic Veal Saltimbocca
A traditional Italian dish featuring tender veal cutlets topped with prosciutto and sage, pan-fried to golden perfection. This recipe is quick, easy, and bursting with flavor – perfect for a weeknight dinner or a special occasion.
Ingredients
- Veal cutlets4
- slices Prosciutto4
- Fresh sage leaves8
- All-purpose flour1/4 cup
- Dry white wine1/4 cup
- Olive oil2 tablespoons
- Butter2 tablespoons
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Place each veal cutlet between two sheets of plastic wrap and pound gently with a meat mallet until about 1/4 inch thick. Season lightly with salt and pepper.
Dredge each cutlet lightly in flour, shaking off any excess.
Top each cutlet with a slice of prosciutto and two sage leaves. Secure with toothpicks.
Heat olive oil and butter in a large skillet over medium-high heat.
Carefully place the veal cutlets in the skillet, prosciutto-side down, and cook for 2-3 minutes, or until golden brown.
Flip the cutlets and cook for another 1-2 minutes, or until cooked through.
Remove the cutlets from the skillet and set aside. Pour white wine into the skillet and scrape up any browned bits from the bottom.
Simmer the sauce for 1-2 minutes, or until slightly reduced.
Remove toothpicks from the veal. Spoon the sauce over the cutlets and serve immediately.
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