Quick Saltimbocca
serves 1-2
This can be made with veal cutlet, chicken breast, or pork loin.
INGREDIENTS
- 2 veal, chicken breast, or pork cutlets (8 oz. total, or 230g)
- 4 small slices prosciutto crudo (30g)
- 4 fresh sage leaves
- All-purpose flour for battering
- 1 1/2 tbsp (22g) salted butter
- 1/4 cup (60ml) white wine
- Salt
- Fresh black pepper
METHOD
1. Place each cutlet between parchment paper and pound very thin with a mallet or rolling pin. If using 2 standard 4 oz. cutlets, cut each of these in half (for 4 total meat slices).
2. On each piece of veal place a similar-sized slice of prosciutto and a sage leaf.
3. Use a toothpick to pin them together.
4. Place some flour in a shallow bowl or plate. Lightly dust each side of the assembled cutlets with the flour.
5. Melt the butter in a large skillet over medium heat.
6. Place each veal cutlet, prosciutto side up, in the pan. Cook, flipping occasionally, for about 5 minutes or until lightly browned on each side.
7. Add the white wine and bring to a simmer.
8. Continue to cook until the excess liquid has evaporated.
9. Sprinkle with salt and pepper.