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

Von Vincenzo's Plate · 30 Min.

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Zubereitung

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.

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