Ingredients
4 thin veal cutlets (about 4 ounces each)
4 slices of prosciutto
8 fresh sage leaves
1/4 cup all-purpose flour
3 tablespoons olive oil
1/4 cup white wine (optional)
1/4 cup chicken broth
Salt and pepper, to taste
Lemon wedges, for serving
Execution
Prepare the Veal
Place a veal cutlet on a flat surface. Top it with a slice of prosciutto and a sage leaf. Gently press down so they stick together, or use a toothpick to secure them if needed. Repeat with each cutlet.
Coat with Flour
Lightly dust each cutlet in flour, shaking off any excess. The flour helps achieve a crispy outer layer and helps thicken the sauce.
Cook the Cutlets
Heat olive oil in a large skillet over medium-high heat. Place the cutlets, sage side down, and cook for about 2-3 minutes per side until golden brown and cooked through. Remove from the skillet and keep warm.
Deglaze the Pan
To make a simple pan sauce, add the white wine and chicken broth to the skillet. Scrape up any browned bits from the bottom and cook for 2-3 minutes until the sauce reduces slightly.
Serve
Return the cutlets to the pan briefly to coat in the sauce, then serve immediately with a squeeze of lemon and a spoonful of the pan sauce drizzled on top.
Additional tips
- Substitute Meats: While veal is traditional, you can use chicken or pork cutlets for a slightly milder taste.
- Herbs: For an aromatic twist, try using rosemary alongside or instead of sage.
- Cheese Option: Some variations add a thin slice of mozzarella between the veal and prosciutto for added richness.
