Time
25 minutes
Servings
4
Calories
143
Tender veal cutlets topped with prosciutto and sage, pan-fried and then simmered in a delicate white wine butter sauce. A quick and elegant Roman classic.
143
cal
1.3g
protein
7.2g
carbs
9.8g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Veal cutlets (or thin chicken breasts) | 4 pieces | 1 | 0g | 0g | 0g | |||
| Prosciutto slices | 4 pieces | 4 | 0g | 0g | 0g | |||
| Fresh sage leaves | 8 pieces | 1 | 0g | 0g | 0g | |||
| All-purpose flour | 0.25 cups | 29 | 1g | 6g | 0g | |||
| Olive oil | 1 tbsp | 31 | 0g | 0g | 4g | |||
| Unsalted butter | 2 tbsp | 51 | 0g | 0g | 6g | |||
| Dry white wine | 0.5 cups | 25 | 0g | 1g | 0g | |||
| Lemon juice | 1 tbsp | 1 | 0g | 0g | 0g | |||
| Salt and black pepper | 1 to taste | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Veal cutlets (or thin chicken breasts) | 4 pieces | 1 | 0g | 0g | 0g | |||
| Prosciutto slices | 4 pieces | 4 | 0g | 0g | 0g | |||
| Fresh sage leaves | 8 pieces | 1 | 0g | 0g | 0g | |||
| All-purpose flour | 0.25 cups | 29 | 1g | 6g | 0g | |||
| Olive oil | 1 tbsp | 31 | 0g | 0g | 4g | |||
| Unsalted butter | 2 tbsp | 51 | 0g | 0g | 6g | |||
| Dry white wine | 0.5 cups | 25 | 0g | 1g | 0g | |||
| Lemon juice | 1 tbsp | 1 | 0g | 0g | 0g | |||
| Salt and black pepper | 1 to taste | 0 | 0g | 0g | 0g |
Step 1
If veal is thick, pound it thinly between two sheets of plastic wrap. Season with pepper (prosciutto is salty). Place a sage leaf and a slice of prosciutto on top of each cutlet. Secure with a toothpick.
Step 2
Lightly dredge the veal (flour side down, if prosciutto is on top) in flour, shaking off excess.
Step 3
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Place veal prosciutto-side down and cook for 2-3 minutes until golden and crispy. Flip and cook for another 1-2 minutes until veal is cooked through.
Step 4
Remove veal from the pan and keep warm. Add remaining 1 tbsp butter to the skillet. Pour in white wine and lemon juice. Bring to a simmer, scraping up any browned bits. Reduce slightly until sauce thickens.
Step 5
Return veal to the pan briefly to coat in sauce. Remove toothpicks. Serve immediately, drizzled with the pan sauce.
Try a remix
Chefle