From the EFK recipe collection
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
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Directions
- Pat the veal dry and gently pound any thicker pieces to an even thinness. Season lightly with pepper; prosciutto will provide salt. Lay one sage leaf and one slice of prosciutto on each cutlet and secure with a toothpick if needed. Lightly flour only the veal side and shake off excess. Heat butter and olive oil in a large skillet over medium-high heat. Cook the cutlets in batches, prosciutto side down first, until the prosciutto is crisp and the veal is cooked through, about 1 to 2 minutes per side. Transfer to a warm platter. Add the wine to the skillet and reduce by about half, scraping up the browned bits. Add a splash of stock if the sauce needs volume. Return the cutlets briefly to coat, then serve immediately with the pan sauce.
Equipment
Large skillet; meat mallet or rolling pin; tongs; instant-read thermometer; toothpicks if needed
Food safety & storage
USDA guidance for whole veal cuts is a minimum 145°F internal temperature followed by at least a 3-minute rest. Because these cutlets are thin, avoid overcooking while still verifying doneness. Refrigerate leftovers within 2 hours and reheat to 165°F.
View this recipe on the original EFK website ↗