Veal Saltimbocca: The Italian Dish That Looks Fancy, Tastes Even Better

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Place each veal piece between sheets of baking paper and pound with a meat mallet until an even thickness.
2. Lay a slice of prosciutto over each veal piece, put a sage leaf in the center, and secure with a toothpick.
3. Lightly flour both sides of each piece, shake off the excess, and set on a plate.
4. In a large frying pan over medium heat, warm 3-4 tablespoons of extra virgin olive oil, add the butter and let it melt, then add the remaining sage leaves.
5. Place the veal sage-side down and cook about 2 minutes, then flip and cook another 2 minutes until the prosciutto is slightly crisp and the veal is golden.
6. Pour in a splash of white wine, aiming for the pan rather than the meat. Swirl the pan, adding another splash if needed, until the sauce reduces and turns slightly creamy.

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

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