Veal Saltimbocca
Arrange cutlets on a work surface, cover with a sheet or two of plastic wrap, and pound each with a meat pounder or the bottom of a small heavy saucepan or skillet until no more than 1/4-inch thick throughout. Season lightly on one side only with salt and pepper.
Flip veal cutlets so that the salted side is down. Pick two of the largest sage leaves from your bunch and lay one in the center of each cutlet; if the sage leaves are small, use two per cutlet.
Lay a slice of prosciutto lengthwise on half of each cutlet and fold the other half of the veal over the prosciutto sandwiching the contents. Using two wooden toothpicks per cutlet, fasten the meat titghly.
Pour 1/4 cup of flour into a shallow bowl and dredge the veal cutlet in the flour, being sure to shake off the excess.
In a large skillet or sauté pan, heat two tablespoons olive oil over high heat. Add the cutlets, and cook, swirling the pan occasionally, until the cutlets are lightly browned on both sides. Transfer to a clean platter. Lower heat at any time while cooking the cutlets to prevent burning.
Lower heat to medium-low and add butter and a few sprigs of sage to the skillet and cook until butter is melted. Add white wine and stock. Bring to a simmer over medium heat, stirring and scraping up any browned bits, then continue to cook, stirring and swirling constantly, until sauce is emulsified and slightly thickened.
Season with salt and pepper, then stir in one teaspoon of lemon juice. Taste and add another teaspoon (or more) of lemon juice, if desired. If the sauce breaks at any point, whisk in a tablespoon or two of water to bring it back together. Discard sage sprigs. Pour sauce all over veal cutlets and serve right away.
Ingredients
Directions
Arrange cutlets on a work surface, cover with a sheet or two of plastic wrap, and pound each with a meat pounder or the bottom of a small heavy saucepan or skillet until no more than 1/4-inch thick throughout. Season lightly on one side only with salt and pepper.
Flip veal cutlets so that the salted side is down. Pick two of the largest sage leaves from your bunch and lay one in the center of each cutlet; if the sage leaves are small, use two per cutlet.
Lay a slice of prosciutto lengthwise on half of each cutlet and fold the other half of the veal over the prosciutto sandwiching the contents. Using two wooden toothpicks per cutlet, fasten the meat titghly.
Pour 1/4 cup of flour into a shallow bowl and dredge the veal cutlet in the flour, being sure to shake off the excess.
In a large skillet or sauté pan, heat two tablespoons olive oil over high heat. Add the cutlets, and cook, swirling the pan occasionally, until the cutlets are lightly browned on both sides. Transfer to a clean platter. Lower heat at any time while cooking the cutlets to prevent burning.
Lower heat to medium-low and add butter and a few sprigs of sage to the skillet and cook until butter is melted. Add white wine and stock. Bring to a simmer over medium heat, stirring and scraping up any browned bits, then continue to cook, stirring and swirling constantly, until sauce is emulsified and slightly thickened.
Season with salt and pepper, then stir in one teaspoon of lemon juice. Taste and add another teaspoon (or more) of lemon juice, if desired. If the sauce breaks at any point, whisk in a tablespoon or two of water to bring it back together. Discard sage sprigs. Pour sauce all over veal cutlets and serve right away.
