Every few weeks I come across a recipe that I'm eager enough to put in my queue and patient enough to jump it to the front almost immediately. Here is one of 'em...
The recipe was quite good and very simple to make. I was expecting a Wow factor that the dish didn't end up having. That being said, it was delicious and I would definitely make it again and share with guests.
RATING: 3 Forks out of 5
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6 veal cutlets 4 veal cutlets pounded 1/4" thick
kosher salt and freshly ground black pepper sea salt and black pepper
12 slices prosciutto di Parma 8 slices prosciutto di Parma
12 large sage leaves plus more for garnish 4-5 pinches ground sage
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup dry white wine
+ "regular" salt
Directions the way I did it
LIGHTLY season cutlets with sea salt (it is very strong) on one side along with pepper. Flip over and season with a pinch of sage and top with 2 slices of prosciutto. Secure the prosciutto to your veal with a toothpick or two.
Put your flour in a dish and add some "regular" salt and pepper and mix well. Dredge* each cutlet through the flour and set aside.
Melt your butter and olive oil together in a large skillet over Medium-high heat. Add your cutlets, prosciutto-side down and cook for 3 minutes on each side. Add your wine to the skillet and cook for a few more minutes. Remove the meat from the pan and plate. Smother the veal with the sauce that remains in the pan and garnish as desired.
I cut the original serving size down to serve 4.
I used sea salt which I can use less of for a bigger flavor.
I didn't have any fresh sage in my home and the grocery stores aren't fully stocked with produce post-Hurricane Sandy, so I used ground sage.
Dredge: to sprinkle or coat with some powdered substance, especially flour.
Notes: I should read my recipes a couple of times more before I execute. I almost didn't add the sauce at the end and I tried one of the cutlets without it...It was good but a little dry.
This recipe can be found in my CrOOK BOOK.