Saltimboccas-Veal With Prosciutto And Fresh Sage

1. 1

   Pick stems off sage leaves, wash and dry.

2. 2

   Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.

3. 3

   Drain on paper towel and set aside.

4. 4

   Pound veal until very thin.

5. 5

   Lay slices of prosciutto and sage leaves on 3 of the slices of veal.

6. 6

   Lightly salt and pepper.

7. 7

   Top with the other 3 slices of veal.

8. 8

   Press together.

9. 9

   Cut each envelope into 3 even squares.

10. 10

    Heat olive oil and 1 tablespoon of the butter in a saute pan.

11. 11

    Place the saltimboccas into the flour, dredge on both sides and pat off excess.

12. 12

    Place in very hot saute pan and cook about 1 minute.

13. 13

    Carefully turn over and cook the other side until the veal is cooked through and lightly browned.

14. 14

    As the saltimboccas are finished, place on a warm plate.

15. 15

    When they are all cooked, add wine and chicken stock to deglaze the pan.

16. 16

    Boil until reduced by half and add butter.

17. 17

    To serve, spoon a little of the sauce over each saltimbocca.

* Per serving · 4 servings · Values may vary.

No additional tips available.