Veal Saltimbocca

Recipe by NicksMom
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
  • Season veal with sage and pepper.
  • Dredge veal in flour; shake off excess.
  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
  • Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
  • Transfer veal to platter; tent with foil to keep warm.
  • Pour off fat from skillet and discard.
  • Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
  • Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
  • Pour sauce over veal.
  • Garnish with lemon wedges and serve.
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