Saltimbocca
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal scaloppine
|
* |
| 1 | teaspoon |
sage
dried |
*
|
| ¼ | pound |
prosciutto
thin slices |
*
|
| 3 | tablespoons |
butter
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh, |
*
|
| ½ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal scaloppine
|
* |
| 5 | ml |
sage
dried |
*
|
| 113.4 | g |
prosciutto
thin slices |
*
|
| 45 | ml |
butter
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh, |
*
|
| 118 | ml |
white wine
dry |
*
|
Directions
Sprinkle veal slices with sage.
Cover each slice with a slice of prosciutto and trim this to the same size as the meat.
Pin prosciutto slices to the veal slices with toothpicks.
Heat the butter in a large frying pan.
Add meat in one layer and cook for 2 to 3 minutes.
Turn with a pancake turner and cook until golden on both sides.
Season to taste.
Place the slices of meat, ham side up, on a heated serving platter and remove the picks.
Keep meat warm.
Add the wine to pan, scrape the brown bits from the bottom, and bring quickly to the boiling point.
Pour the sauce over the meat and serve immediately.
