Name: Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe
Total time: 35 min
Yield: 4
Ingredients: 8 veal cutlets (about 1 pound; 450g); Kosher salt and freshly ground black pepper; 8 large, thin slices prosciutto (about 1/4 pound; 115g); 1 bunch fresh sage, divided (about 1/4 ounce; 7g); Cornstarch, for dredging (about 1/2 cup); 3 tablespoons (45ml) extra-virgin olive oil, divided; 2 tablespoons (30g) unsalted butter; 1/3 cup (80ml) dry white wine; Fresh juice from 1 lemon, to taste; 1 teaspoon soy sauce (5ml), preferably usukuchi (light soy sauce) (optional; see note)

Ingredients

(Servings: 4)

8 veal cutlets (about 1 pound; 450g)

Kosher salt and freshly ground black pepper

8 large, thin slices prosciutto (about 1/4 pound; 115g)

1 bunch fresh sage, divided (about 1/4 ounce; 7g)

Cornstarch, for dredging (about 1/2 cup)

3 tablespoons (45ml) extra-virgin olive oil, divided

2 tablespoons (30g) unsalted butter

1/3 cup (80ml) dry white wine

Fresh juice from 1 lemon, to taste

1 teaspoon soy sauce (5ml), preferably usukuchi (light soy sauce) (optional; see note)

Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe

Ingredients

Steps

Nutrition Facts

Comments

Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts