How to Make Veal Cutlet Recipes Baked

Saltimbocca (Veal Cutlets With Prosciutto And Sage)

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Recipe Summary Saltimbocca (Veal Cutlets With Prosciutto And Sage)

Saltimbocca is a traditional dish from northern Italy with veal cutlets, prosciutto, and sage - a perfect light meal that is very easy and quick to make. Serve with a green salad with your choice of vegetable or with your favorite pasta.

Ingredients | Veal Cutlet Recipes Baked

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

Directions

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.

Prosciutto is a salty Italian thin-sliced ham that can be found in grocery stores in the deli section.

Add more white wine to the skillet if there is not enough liquid after cutlets have been removed and stir over high heat for 1 minute.

You can substitute chicken broth for the white wine and chicken breast for the veal, but you need to make sure to pound it very thin so they cook quickly, otherwise the sage leaves will burn.

Info | Veal Cutlet Recipes Baked

prep: 10 mins cook: 5 mins total: 15 mins Servings: 8 Yield: 8 servings

TAG : Saltimbocca (Veal Cutlets With Prosciutto And Sage)

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