Saltimbocca (Veal Cutlets With Prosciutto And Sage) recipe

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Ingredients

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

Nutrition Info

222.4 calories
carbohydrate: 0.3 g
cholesterol: 103.6 mg
fat: 15.3 g
fiber: : -
protein: 18.3 g
saturatedFat: 7.2 g
servingSize: -
sodium: 387.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

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.

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