Veal Saltimbocca | Just A Pinch Recipes
Cut the veal into small medallions, making 2-3 medallions per serving, pound veal but not too thin. Salt and pepper both sides of meat. Trim prosciutto to fit the medallion...
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Ingredients
- 11/2 pound(s) veal cutlets
- pinch(es) salt and pepper
- 1/2 cup(s) flour
- 1/4 pound(s) prosciutto
- 1 bunch(es) sage leaves, fresh
- 4 tablespoon(s) butter
- 1/4 cup(s) olive oil
- 1 cup(s) white wine (chicken stock)
- 1 teaspoon(s) lemon juice
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