Veal Cutlets With Prosciutto And Sage Recipe

How to make it

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• Pound the cutlets with a meat mallet until very thin
• Lay a slice of prosciutto and a sage leaf on each and secure with a toothpick.
• Heat the butter in a wide skillet and add the cutlets
• Brown on both sides over high heat adding a pinch of salt,
• Pour in a few tablespoons of white wine.
• Let the wine evaporate quickly, The cutlets should be cooked for no longer than five minutes.
• Transfer the cutlets to a warm serving dish .
• Pour over the juices from The skillet and serve immediately.
• If there isn't enough liquid in the skillet add a couple tablespoons of water or a little more white wine after the cutlets have been removed and stir over high heat for one minute.
• Pour the meat juices over the cutlets and serve at once.
• Chicken broth can be used in place of the wine.Veal can be pricey, so you can use boneless skinless chicken breasts in place of. Just make sure to pound very thin so they cook quick so as to not burn the sage leaves. I don' t use butter, I sub Earth Balance lactose free spread .
• Prosciutto is a salty Italian thin ham, can be found in the grocery stores .