Saltimboccas-Veal with Prosciutto and Fresh Sage

Recipe by Dancer
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pick stems off sage leaves, wash and dry.
  • Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
  • Drain on paper towel and set aside.
  • Pound veal until very thin.
  • Lay slices of prosciutto and sage leaves on 3 of the slices of veal.
  • Lightly salt and pepper.
  • Top with the other 3 slices of veal.
  • Press together.
  • Cut each envelope into 3 even squares.
  • Heat olive oil and 1 tablespoon of the butter in a sauté pan.
  • Place the saltimboccas into the flour, dredge on both sides and pat off excess.
  • Place in very hot sauté pan and cook about 1 minute.
  • Carefully turn over and cook the other side until the veal is cooked through and lightly browned.
  • As the saltimboccas are finished, place on a warm plate.
  • When they are all cooked, add wine and chicken stock to deglaze the pan.
  • Boil until reduced by half and add butter.
  • To serve, spoon a little of the sauce over each saltimbocca.
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