10 Minute Veal Saltimbocca That Tastes Like Rome

By Vincenzo's Plate · 10 min

Ingredients

Instructions

1. Flatten the veal cutlets thinly with the flat end of a meat mallet.
2. Lay a slice of prosciutto on each veal slice, then put a sage leaf in the middle and secure with a toothpick.
3. Coat both sides of each veal slice with flour.
4. Heat a large frying pan over medium-low heat. Add 1 tablespoon extra virgin olive oil and the butter.
5. Add the extra sage leaves to the pan to flavour the fat.
6. Add the veal slices while the butter is still melting. Cook for a few minutes until they start to brown, then season with a little salt and plenty of pepper.
7. Turn each slice so the prosciutto sits in the butter, then add the white wine. Cook until the alcohol evaporates.
8. Cook until the pan sauce thickens slightly and becomes creamy. The saltimbocca is then done.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

Prosciutto