Italian-style Saltimbocca

local_grocery_store Ingredients

• 8 slices thinly sliced prosciutto, none
• 4 pieces thinly sliced veal or pork cutlets, none
• 8 leaves sage leaves, none
• 1/4 cup all-purpose flour, none
• 2 tablespoons butter, none
• 1/2 cup dry white wine, none
• 1/2 cup chicken broth, none
• 2 tablespoons lemon juice, none
• to taste salt, none
• to taste black pepper, none

restaurant_menu Method

1. 1.Lay a slice of prosciutto on top of each veal or pork cutlet.
2. 2.Place a sage leaf on top of the prosciutto.
3. 3.Secure each cutlet with a toothpick to hold the prosciutto and sage in place.
4. 4.Coat the cutlets in flour, shaking off any excess.
5. 5.In a large skillet, melt the butter over medium-high heat.
6. 6.Add the cutlets to the skillet and cook until browned, about 2-3 minutes per side.
7. 7.Remove the cutlets from the skillet and set aside.
8. 8.Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
9. 9.Add the chicken broth and lemon juice to the skillet.
10. 10.Simmer the sauce until it thickens slightly, about 5 minutes.
11. 11.Season the sauce with salt and black pepper to taste.
12. 12.Return the cutlets to the skillet and cook for an additional 2-3 minutes to heat through.
13. 13.Serve the saltimbocca with the sauce spooned over the top.
14. 14.Enjoy!

lightbulb_outline Tips

• chevron_rightIf you can't find veal or pork cutlets, you can use chicken cutlets instead.
• chevron_rightFor a twist, try wrapping the prosciutto and sage around chicken breasts.
• chevron_rightServe the saltimbocca with a side of roasted potatoes or a fresh salad.