Veal Saltimbocca
Thin slices of veal with prosciutto and sage
Ingredienti
- costolette di vitello500 g
- prosciutto100 g
- salvia8 foglie
- vino bianco secco150 ml
- burro40 g
- sale1 a piacere
- pepe nero1 a piacere
- vino secco150 ml
Istruzioni
Lightly pound the veal cutlets, season carefully with salt and pepper.
Place a sage leaf and a slice of prosciutto on each cutlet and secure with a toothpick.
Heat butter in a pan and fry the cutlets prosciutto-side up for 2 minutes.
Flip and cook for another 1–2 minutes until the prosciutto is golden.
Remove the meat, pour 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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