Prep Time 15 mins Cook Time 10 mins
Servings: 4
Ingredients
4 each 2 oz slices of thinly slice veal (top round)
4 each thinly slices of Prosciutto Di Parma
4 each long sage leaves
4 each toothpicks
Flour for dredging
Salt and Pepper
Extra Virgin Olive Oil
2 each garlic cloves thinly sliced
1 each shallot small dice
White wine as needed
4 Tbsp Butter
Lay sliced veal in between 2 layers of parchment paper or plastic wrap. Using a meat tenderizer pound meat out evenly to thinness evenly. Pat dry with a paper towel to remove any excess moisture.
Place 1 slice of prosciutto onto of your sliced veal, then 1 sage leaf in the middle of the cutlet secure with a toothpick.
Blend flour and salt and pepper dredge prepared cutlet in flour mixture and shake off any excess flour. Lay on a plate while finishing off the remaining cutlets.
Heat a stainless steel sauté pan over medium heat, add EVOO once you see movement of oil in the pan.
Add the cutlets sage side down first. Do not over crowd the pan. Once you have some caramelization on the cutlet turn and continue cooking about 1 minute or less.
Remove from pan, lay on clean platter and tent lightly with foil.
Then add garlic and shallots (You may have to add a bit of EVOO to the pan) and sweat both for a minute or 2, add white wine and reduce by half. Remove from heat and add chilled butter whisking - place on heat again after adding butter. Remove from heat. Spoon butter sauce over veal and serve. Buon Appetito!