Classic Veal Saltimbocca Recipe
Classic Veal Saltimbocca Recipe - of sautéed veal cutlets, layered with prosciutto & fresh sage, and served with a buttery, lemony pan sauce
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.
Cooking tools:
- Meat pounder
- Plastic wrap
- Toothpick
- Saute pan
- Skillet
- Saucepan
- Mixing bowl
- Thin metal spatula
- Serving platter
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Stove
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)
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