Veal Scaloppini with Prosciutto and Sage
Saltimbocca
Saltimbocca
2 oz (60 gr) flour
salt
4 veal scaloppini slices, about 1 lb (approximately 450 gr)
4 prosciutto slices, approximately 3 oz (80 gr)
4 leaves of fresh sage
2 – 3 tablespoons extra-virgin olive oil
3 tablespoons (40 gr) butter
salt
4 veal scaloppini slices, about 1 lb (approximately 450 gr)
4 prosciutto slices, approximately 3 oz (80 gr)
4 leaves of fresh sage
2 – 3 tablespoons extra-
pepper
Put the flour on a large plate and add a pinch of salt.
Dredge the veal slices in the flour, so that they are all well covered on both sides. Shake away the excess flour.
Place on each slice of meat, a slice of prosciutto and a leaf of fresh sage.
Secure the three together with a toothpick.
In a large frying pan, put the oil and the butter, and turn the heat to medium. When the butter begins foaming, place the meat in the pan. Season with salt and pepper , and sauté gently on both sides until light brown.
Add the wine, turn the heat to medium high, and let the wine evaporate. Place on individual plates, covering the slices with the sauce and serve warm.
Place on each slice of meat, a slice of prosciutto and a leaf of fresh sage.
Secure the three together with a toothpick.
In a large frying pan, put the oil and the butter, and turn the heat to medium. When the butter begins foaming, place the meat in the pan. Season with salt and pepper , and sauté gently on both sides until light brown.
Add the wine, turn the heat to medium high, and let the wine evaporate. Place on individual plates, covering the slices with the sauce and serve warm.