Description
Ingredients
Units
Scale
- 8 veal cutlets (scallopini)
- 16 – 24 slices Prosciutto, thinly sliced
- 16 large, fresh sage leaves
- 1/2 cup flour (to coat the veal cutlets)
- 4 Tbsp. olive oil
- 8 Tbsp. unsalted butter
- 1/2 cup dry white wine such as an Italian ‘Pinot Grigio’ (marsala can be substituted)
- Freshly cracked black pepper
- No salt is used because the salty Prosciutto lends the salt needed.
Instructions
- Place the veal cutlets between two sheets of parchment paper.
- Using a meat mallet, pound the veal cutlets until each piece is about ½” thick.
- Sprinkle each cutlet with some freshly-cracked pepper; salt is not necessary because of the salt that will come from the prosciutto.
- Place a sage leave or two on top of the prosciutto
- Lay 2 – 3 thin slices of prosciutto on top of each veal cutlet and place a toothpick between all 3 layers to secure.
- With flour on a large plate, dredge each veal cutlet in the flour, shake off any excess, and set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add half the veal cutlets and cook, prosciutto side facing down, turning over once until the prosciutto is crisp for 2 – 3 minutes,
- Turn the veal cutlets over and cook until lightly golden brown, about 2 – 3 more minutes on a low-medium heat.
- Place the cooked veal bundles on a warmed plate and cover with foil to keep warm.
- Remove and discard the toothpicks.
- Pour the butter and olive oil out of the skillet and save it . . . don’t throw it away.
- After all veal bundles are cooked, increase the heat to high and add the wine or marsala to the skillet.
- Deglaze the pan and scrape up the browned bits with the wine or marsala.
- Return all of the butter and olive oil back into the skillet to cook a sauce
- Cook the sauce until reduced by a third, for about 2 minutes.
- Return the veal bundles to the skillet, cook for 2 more minutes, with an occasional flip, until the sauce thickens slightly.
- Serve the veal with the sauce poured over the cutlets immediately.
- Serve two veal bundles per person.
Notes
