Veal Saltimbocca

By á-170456

Ingredients

• 1 1/3 pounds thinly-sliced veal medallions from the butcher
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 pound thinly-sliced prosciutto
• Several sprigs fresh sage
• 1/4 cup extra-virgin olive oil
• 4 tablespoons butter
• 1 cup white wine
• 1/2 lemon juiced

Details

Servings 4

Preparation

Step 1

Season veal scallops with salt and pepper. Layer half of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf.

Heat a large, heavy skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute half of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.

Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium-low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.

This recipe yields 4 servings.