Veal Cutlets With Sage, Roman Style - ...
By á-174942
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Ingredients
- 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
- 1/2 cup dry white wine
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 4
Preparation
Step 1
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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