Saltimbocca

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Saltimbocca
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
Ingredients
4
thin Veal cutlets (each 125 grams)
2 tablespoons
8
8 slices
freshly ground Pepper
125 milliliters
300 grams
2
50 milliliters

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.