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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the veal with salt and pepper; cover with the prosciutto. Top with the sage leaves; secure them by weaving in a toothpick horizontally (see photo, right). Place the flour on a plate, add the veal and turn to coat; shake off any excess.

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  • In a large skillet, heat 2 tbsp. butter and the EVOO over medium- high heat until foaming. Working in batches, add the veal and cook, turning once, until browned and crisp, about 3 minutes. Transfer to a plate. Deglaze the pan with the wine. Stir in the remaining 2 tbsp. butter to melt and thicken the sauce.

  • To serve, spoon the pan sauce over the saltimbocca.

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