Saltimbocca Di Vitello Recipe
Veal scaloppine with sage and prosciutto in a butter white wine sauce. Served with balsamic carrots
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Ingredients
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Veal Scaloppine
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Season with salt and black pepper.
- 2
Assemble the Saltimbocca
Place a slice of prosciutto on each veal cutlet, followed by 2 sage leaves. Secure with toothpicks if necessary.
- 3
Cook the Veal
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the veal cutlets, prosciutto side down, and cook for about 3-4 minutes until golden. Flip and cook for another 2-3 minutes. Remove the veal and set aside.
- 4
Make the Sauce
In the same skillet, add the white wine and scrape up any browned bits. Let it simmer for about 2 minutes. Add the remaining butter and stir until melted.
- 5
Combine and Serve
Return the veal to the skillet, spooning the sauce over the top. Cook for an additional minute to heat through.
