Quick & Simple Veal Saltimbocca
The easiest veal saltimbocca with just sage, prosciutto, and lemon!
Ingredients
  • 1tbsp olive oil
  • 1/5pound prosciutto di Parmasliced thinly (about 4 long strips)
  • 1pound veal cutletsabout 4 cutlets
  • 8whole leaves fresh sage
  • 1tbsp lemon juicesave slices for plating
Instructions
  1. Begin by placing two large sage leaves on each veal cutlet. Then, tear long strips of prosciutto to wrap around leaf-covered veal.
  2. Heat olive oil in a stove-top pan. Place cutlets in the pan and cook on medium-high heat.
  3. Squeeze fresh lemon juice during cooking. Add zest if you like (it’s so underrated, but so delicious!).
  4. Cook on one side until prosciutto is crispy and veal is cooked. Then flip and repeat on reverse side. About 3 minutes per side, depending on the thickness of your veal cutlet.
  5. Plate veal on lemon slices and top with cracked pepper (omit for AIP).

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