Delicious Saltimbocca Veal Cutlets with Prosciutto and Sage Recipe

Indulge in the classic Italian dish of Saltimbocca, featuring tender veal cutlets topped with salty prosciutto and aromatic sage. This recipe brings together savory and earthy flavors that will delight your taste buds.

Ingredients

• 4 veal cutlets, pounded thin
• 8 slices prosciutto
• 16 fresh sage leaves
• Salt and pepper, to taste
• All-purpose flour
• 2 tablespoons olive oil
• 1/4 cup white wine or chicken broth
• 2 tablespoons butter

Directions

1. Season the veal cutlets with salt and pepper.
2. Place 2 sage leaves on each cutlet, then top with 2 slices of prosciutto.
3. Secure with toothpicks to hold everything together.
4. Dredge the cutlets in flour, shaking off any excess.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add the cutlets, prosciutto side down, and cook for 3-4 minutes until golden brown.
7. Flip the cutlets and cook for an additional 2-3 minutes.
8. Remove the cutlets from the skillet and set aside.
9. Pour wine or broth into the skillet, scraping up any browned bits.
10. Add butter and stir until melted and the sauce is slightly thickened.
11. Return the cutlets to the skillet and coat them in the sauce.
12. Serve the Saltimbocca veal cutlets hot, garnished with additional sage leaves if desired.

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