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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Place the veal cutlets between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
- 2
Assemble the Saltimbocca
Lay a slice of prosciutto on each cutlet, followed by 2 sage leaves. Secure with toothpicks if necessary.
- 3
Dredge in Flour
On a plate, spread the flour and season with salt and black pepper. Dredge each cutlet, shaking off any excess flour.
- 4
Sear the Cutlets
In a large skillet, heat olive oil and butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown.
- 5
Deglaze the Pan
Remove the cutlets from the skillet and set aside. Pour the white wine into the skillet, scraping up any browned bits. Allow to simmer for 2-3 minutes.
- 6
Finish the Dish
Return the veal cutlets to the skillet and cook for an additional minute, allowing them to absorb the flavors of the wine sauce.
- 7
Serve
Remove toothpicks if used and serve the Saltimbocca hot, drizzled with the pan sauce.
