SALTIMBOCCA (VEAL CUTLETS WITH PROSCIUTTO AND SAGE)
Saltimbocca is a traditional dish from northern Italy with veal cutlets, prosciutto, and sage - a perfect light meal that is very easy and quick to make. Serve with a green salad with your choice of vegetable or with your favorite pasta.
Provided by manella
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Pound veal cutlets on a flat surface with a meat mallet until very thin. Lay 1 slice of prosciutto and 1 sage leaf on top of each veal cutlet and secure with toothpicks.
- Melt butter in a large skillet over medium heat. Increase heat to high and add the cutlets. Quickly brown on both sides, lightly seasoning with salt, 1 to 2 minutes per side. Grind black pepper on top and pour in a few tablespoons of white wine. Cook off wine quickly and transfer cutlets to a warm serving dish. Pour juice from the skillet over the cutlets and serve immediately.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 0.3 g, Cholesterol 103.6 mg, Fat 15.3 g, Protein 18.3 g, SaturatedFat 7.2 g, Sodium 387.4 mg, Sugar 0.1 g
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