Saltimbocca

🛒 Ingredients

• Veal cutlets 120 g · 160 kcal
• Prosciutto slices 20 g · 60 kcal
• Fresh sage leaves 2 g · 1 kcal
• All-purpose flour 5 g · 18 kcal
• Unsalted butter 15 g · 108 kcal
• Dry white wine 30 g · 24 kcal

👨‍🍳 Instructions

1. Place veal cutlets between two sheets of parchment paper and pound them thinly to about 1/4 inch thickness.
2. On each cutlet, lay a slice of prosciutto, followed by a fresh sage leaf, securing them with a toothpick if necessary.
3. Lightly dust the veal side of each cutlet with flour.
4. Heat butter in a large skillet over medium-high heat. Place the veal cutlets, prosciutto side down, in the hot skillet.
5. Sear for 2-3 minutes until the prosciutto is crisp and the veal is golden. Flip and cook for another 1-2 minutes until the veal is cooked through.
6. Remove the cooked veal to a plate and keep warm. Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
7. Let the wine simmer for 1-2 minutes until slightly reduced, then remove from heat. Stir in the remaining butter until melted, creating a light sauce.
8. Serve the Saltimbocca immediately, drizzled with the white wine butter sauce.