Veal Saltimbocca

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Veal Saltimbocca
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation

Ingredients

for
2
Ingredients
4
small Veal cutlets (each about 80 grams)
16
4 thin slices
2 tablespoons
100 milliliters
1 tablespoon

Preparation steps

1.

Rinse cutlets, pat dry and flatten with a meat mullet. 

2.

Season with a little salt and pepper.

3.

Top each cutlet with two sage leaves and a slice of proscuitto. Secure with wooden skewers or toothpicks.

4.

Heat oil in a pan. Cook cutlets for about 1 minute per side. Remove from pan and thread remaining sage leaves decoratively on skewers.

5.

Deglaze meat drippings with broth, bring to a boil and simmer for a few minutes. Season with lime juice, salt and pepper.

6.

Arrange veal saltimbocca on plates and drizzle with sauce. Serve.