Veal Saltimbocca With Prosciutto & Sage
Veal Saltimbocca With Prosciutto & Basil
Start your Italian culinary journey by making this amazing dish: Saltimbocca!
Equipment
- 1 Large Nonstick Pan
Ingredients
- 3 Veal cutlets/Scallopini - uncooked
- 3 thin slices of Prosciutto
- 3 to 5 Fresh Sage leaves
- Crushed black pepper
- 1/2 cup all purpose flour
- 1/2 cup dry white wine
- 3 tbsp cold butter - cut into small cubes
- 1 tsp fresh lemon juice - optional
- Salt to taste
- 3 toothpicks
Instructions
- Place veal cutlets on a chopping board & cover with plastic/shrink wrap
- Pound gently with a mallet to flatten
- Place 1 slice of Prosciutto over each cutlet
- Place 1 sage leaf over the Proscuitto
- Pierce/thread veal cutlet from bottom with toothpick to secure Prosciutto & Sage leaf to it
- Repeat same process for the other 2 veal cutlets
- Sprinkle with crushed black pepper
- Next heat a large nonstick pan on medium high flame
- Add olive oil to pan
- Once oil is hot dredge bottom side of veal cutlet in all purpose flour. Shake off excess flour. Do not apply flour to to side with Prosciutto & Sage leaf!
- Place veal cutlet in pan and cook for on both sides/90 seconds per side
- Once done remove veal cutlets from pan, set aside
- Next add wine to pan. Let cook until wine is reduced to half the quantity
- Now add butter. Once butter has melted add salt to taste & lemon juice
- Now add back cooked veal cutlets/Scallopini to pan
- With a spoon pour wine & butter sauce over the Saltimbocca cutlets
- Let simmer for 30 seconds then transfer to serving dish
- Wala! Your amazingly delicious Veal Saltimbocca with Proscuitto & Sage is ready! Bon Appetit!
Video
Notes
More Italian Recipes: https://gastrogurukitchen.com/category/cusine/italian/