Veal Saltimbocca

Prep Time 15 mins Cook Time 10 mins

Servings: 4

Ingredients

• 4 each 2 oz slices of thinly sliced veal (top round)
• 4 each thinly sliced Prosciutto di Parma Prosciutto
• 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, diced
• White wine as needed 
• 4 Tbsp Butter 

1. Lay sliced veal in between 2 layers of parchment paper or plastic wrap. Using a meat tenderizer, pound the meat out evenly to the desired thickness. Pat dry with a paper towel to remove any excess moisture.
2. Place 1 slice of prosciutto on top of your sliced veal, then 1 sage leaf in the middle of the cutlet, secure with a toothpick.
3. 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.
4. Heat a stainless steel sauté pan over medium heat, and add EVOO once you see the oil moving in the pan.
5. 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.
6. Remove from pan, lay on clean platter and tent lightly with foil.
7. Then add garlic and shallots (you may need 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!