Veal Cutlets Stuffed With Prosciutto And Sage
serves 2-4
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1 pound veal cutlets (about 8 cutlets)
1/4 pound thinly sliced prosciutto
8 fresh sage leaves
1 tablespoon olive oil
1 tablespoon butter
1/4 cup flour
2/3 cup white wine
1/4 cup chopped fresh parsley
prep: 20 minutes
total: 40 minutes
meat pounder (or rolling pin)
plastic wrap
large sauté pan
tongs
1. Preheat the oven to 200F. Between two sheets of plastic wrap, pound the veal cutlets to 1/4-inch thickness. Season each cutlet on both sides with a sprinkling of salt and pepper.
2. Put one slice of prosciutto on top of each veal cutlet. (Fold the prosciutto so that it doesn't extend outside the edges of the cutlet.) Put one sage leaf on top of each piece of prosciutto. Fold the cutlet in half and using a sheet of plastic wrap over the cutlets, gently pound them to seal the edges.
3. Heat the olive oil and butter in a large sauté pan over medium-high heat. Dust the veal with flour on both sides, shaking off the excess. When the oil and butter are very hot but not smoking, add the cutlets and leave them alone to brown on one side, 4-5 minutes. Flip the cutlets and let them brown on the other side, another 3-5 minutes. Remove the veal to a plate and place the plate in the warm oven.
4. Pour the wine into the hot pan, scrape to remove the brown bits from the bottom and simmer until the wine thickens, 3-5 minutes. Stir in the parsley and spoon the sauce over the veal before serving.
2. Put one slice of prosciutto on top of each veal cutlet. (Fold the prosciutto so that it doesn't extend outside the edges of the cutlet.) Put one sage leaf on top of each piece of prosciutto. Fold the cutlet in half and using a sheet of plastic wrap over the cutlets, gently pound them to seal the edges.
3. Heat the olive oil and butter in a large sauté pan over medium-high heat. Dust the veal with flour on both sides, shaking off the excess. When the oil and butter are very hot but not smoking, add the cutlets and leave them alone to brown on one side, 4-5 minutes. Flip the cutlets and let them brown on the other side, another 3-5 minutes. Remove the veal to a plate and place the plate in the warm oven.
4. Pour the wine into the hot pan, scrape to remove the brown bits from the bottom and simmer until the wine thickens, 3-5 minutes. Stir in the parsley and spoon the sauce over the veal before serving.
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