Veal cutlets saltimbocca
Grain Fed veal, Milk Fed Veal
Veal Cutlets
20 min
Preparation
10 min
Cooking
4
Portions
Ingredients
- 1 package (450 g) Fontaine Family veal cutlets
- Salt and freshly ground pepper
- 30 mL (2 tbsp.) fresh sage leaves
- 4 slices prosciutto
- 60 mL (1/4 cup) all-purpose flour
- 30 mL (2 tbsp.) olive oil
- 45 mL (3 tbsp.) butter
- 250 mL (1 cup) red wine or beef broth
Preparation
- Lay out cutlets on a work surface. Flatten cutlets with a meat tenderizer. Lightly season with salt and pepper and place a sage leaf on each cutlet, followed by a slice of prosciutto.
- Dredge each cutlet lightly in flour.
- In a large skillet, heat oil and butter over medium high heat. Add the veal cutlets, a few at a time, and cook for 2 tò 3 minutes or until̀ well colored and turn them over halfway through cooking. Set aside to keep warm.
- In the same skillet, pour in the red wine or broth and simmer for 3 to 5 minutes, scraping the bottom of the pan with a wooden spoon to loosen any particles. Adjust the seasoning.
- Arrange veal cutlets on plates and drizzle with sauce.
Side dishes
Serve with blanched rapini sautéed in butter with red onion and parmesan