Saltimbocca
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 thin Veal cutlets (each 125 grams)
- 2 Tbsps butter
- 8 Sage
- 8 slices Prosciutto
- salt
- freshly ground peppers
- 125 milliliters white wine
- 300 grams Frozen pea
- 2 scallions
- 50 milliliters dry white wine
Preparation steps
1.
Cut veal cutlet in half and pound flat with the flat side of a meat tenderizer. Cover each veal cutlet with prosciutto and 1 sage leaf and secure with a toothpick. Melt 1 tablespoon butter in a frying pan, fry veal on each side for 2 minutes and season with salt and pepper. Remove veal cutlets from the pan and keep warm. Add wine to the pan, stir and bring to a boil.
2.
Rinse scallions, trim and cut white and light green portions into about 2 cm (approximately 1 inch) long pieces. Heat remaining butter in a pan, sauté scallions, add frozen peas, cook over low heat and season with salt and pepper.
3.
Arrange veal cutlets on plates, cover with wine sauce and serve with peas.
