Veal Cutlets With Sage, Roman Style - ...

Veal Cutlets With Sage, Roman Style - ...

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  • Prep Time


  • Total Time


  • Servings



  • 8

    sage leaves

  • 8

    slices prosciutto di Parma

  • 8

    thin veal cutlets - (abt 2 oz ea) pounded thin

  • with a meat mallet

  • 4

    tablespoons butter divided

  • ½

    cup dry white wine

  • Salt to taste

  • Freshly-ground black pepper to taste


Place 1 sage leaf and 1 slice of ham on 1 side of each of the veal cutlets, and secure with a toothpick. In a 12- to 14-inch sauté pan, heat 2 tablespoons butter over high heat until it foams and subsides. Season each cutlet with salt and pepper and pan-fry 2 minutes on each side. Remove and keep warm. Keeping the pan hot, pour the wine into the pan and stir with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons of butter, season with salt and pepper, and return the cooked cutlets to the pan to reheat. Serve immediately. This recipe yields 4 servings.


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