Saltimbocca Veal Cutlets with Sage and Prosciutto Cotto
Discover our traditional Italian saltimbocca veal cutlet recipe by chef Jorge Carrera: Gran Biscotto Rovagnati prosciutto cotto ham is the magic ingredient.
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Cooking tools:
- Skillet
- Saucepan
- Toothpick
- Serving platter
- Plate
- Kettle
- Measuring cup
- Measuring spoon
Ingredients
- 1 lb scaloppini or cutlets of veal sliced wafer thin
- 1/3 lb Prosciutto Cotto Gran Biscotto Rovagnati thinly sliced
- 8 sage leaves
- Flour
- Salt
- freshly ground black pepper
- 4 Tbsp butter
- 1 Tbsp olive oil
- 1/2 cup dry white wine
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