Veal Saltimbocca
Thin veal cutlets with prosciutto and sage
Ingredients
- veal chops500 g
- prosciutto100 g
- sage8 leaves
- dry white wine150 ml
- butter40 g
- salt1 to taste
- black pepper1 to taste
- dry wine150 ml
Instructions
Lightly pound the veal cutlets, season carefully with salt, and add pepper.
Place a sage leaf and a slice of prosciutto on each cutlet and secure with a toothpick.
Heat the butter in a pan and fry the cutlets prosciutto-side up for 2 minutes.
Turn them over and cook for another 1-2 minutes until the prosciutto is browned.
Remove the meat, pour the white wine into the pan, and simmer the sauce for 2-3 minutes.
Return the veal to the sauce for 1 minute and serve immediately.
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