Veal Saltimbocca Recipe
veal / proscutio di parma / pan sauteed / basil / capers/ white wine / lemon sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Season both sides with salt and black pepper.
- 2
Assemble the Saltimbocca
Place one slice of prosciutto on each veal cutlet, followed by 2 basil leaves. Secure with toothpicks if necessary.
- 3
Pan Sauté the Veal
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets, prosciutto side down, and cook for about 3-4 minutes until golden brown. Flip and cook for another 3 minutes until cooked through. Remove the veal and set aside.
- 4
Make the Sauce
In the same skillet, add the capers and white wine. Scrape the bottom of the skillet to deglaze. Let the wine reduce for about 2-3 minutes, then stir in the lemon juice and remaining butter. Cook until the sauce thickens slightly.
- 5
Serve
Place the veal on plates, spoon the sauce over the top, and garnish with additional basil leaves if desired.
