Veal Saltimbocca with Asparagus, Lemon, and Israeli Couscous from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder

Name: Veal Saltimbocca with Asparagus, Lemon, and Israeli Couscous from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder
Ingredients: 4 veal scallops (cutlets), about 3 oz/85 g each, pounded even thinner (see “It’s that easy,”); Salt and Freshly ground black pepper; 4 large fresh sage leaves; 4 thin slices prosciutto; ½ lemon, cut into wedges; 1 tbsp unsalted butter, plus more if needed; 1 shallot, thinly sliced; 1 bunch asparagus, about 20 slender spears, tough woody ends snapped off, cut into ½-in/12-mm pieces; ¼ cup/60 ml dry white wine; ½ cup/120 ml chicken broth, plus more if needed; ½ cup/85 g Israeli or pearled couscous (see “It’s that easy”); 2 tsp minced fresh chives

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I love how Italians often name dishes for how they make you feel, not what’s inside them. For instance, saltimbocca literally means “jump in the mouth”—a perfec

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Ingredients

4 veal scallops (cutlets), about 3 oz/85 g each, pounded even thinner (see “It’s that easy,”)
Salt and Freshly ground black pepper
4 large fresh sage leaves
4 thin slices prosciutto
½ lemon, cut into wedges
1 tbsp unsalted butter, plus more if needed
1 shallot, thinly sliced
1 bunch asparagus, about 20 slender spears, tough woody ends snapped off, cut into ½-in/12-mm pieces
¼ cup/60 ml dry white wine
½ cup/120 ml chicken broth, plus more if needed
½ cup/85 g Israeli or pearled couscous (see “It’s that easy”)
2 tsp minced fresh chives