Veal Scaloppine with Sage and Prosciutto
Veal Scaloppine with Sage and Prosciutto - VEAL CUTLETS, FINE SEA SALT, FRESHLY GROUND BLACK PEPPER, CORNSTARCH, PROSCIUTTO, SAGE, OLIVE OIL, BUTTER, WINE
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pbonlife.com.
Ingredients
- 8 SLICES VEAL CUTLETS (1 POUND)
- FINE SEA SALT
- FRESHLY GROUND BLACK PEPPER
- 1/2 CUP/ 60 CORNSTARCH, FOR DUSTING
- 8 THIN SLICES PROSCIUTTO
- A BUNCH OF FRESH SAGE, LEAVES PICKED
- 4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- 3 TABLESPOONS UNSALTED BUTTER
- 1/3 CUP WHITE WINE
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