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

Name: Foryoueats: Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe
Total time: 35 min
Ingredients: 8 veal cutlets (about 1 pound; 450g); Kosher salt; 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)

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This Veal Saltimbocca recipe is a classic Roman sautéed dish featuring tender veal cutlets topped with prosciutto and sage. It's a flavor-packed combination of savory and salty with a hint of...

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Meat tenderizer
Citrus press
Pepper mill
Cutting board
Chef's knife
Plastic wrap
Toothpick
Mixing bowl
Measuring spoon
Skillet
Tongs
Spatula
Stove
Plate
Serving platter

Ingredients

8 veal cutlets (about 1 pound; 450g)
Kosher salt
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)