Jumps in the Mouth
A delightful Italian dish featuring thin veal steaks, prosciutto, and sage for a savory and elegant meal.
Ingredients
Main Ingredients
- 2 pieces thin veal steaks or boneless cutlets Approximately 80g / 3 oz each
- 1/4 tsp black pepper
- 4 leaves large sage leaves Fresh sage recommended for best flavor.
- 4 slices prosciutto Finely sliced.
- 2 tbsp flour Plain or all-purpose.
- 2 tbsp olive oil
- 50 g COLD unsalted butter Cut into 1cm / 1/3" cubes.
- 1/4 cup white wine Pinot grigio or chardonnay.
- pinch salt Small pinch.
Instructions
Preparation
- Place the veal between sheets of cling wrap or paper and pound it to an even thickness of about 3mm.
- Cut each piece in half to have 4 pieces total and sprinkle both sides with black pepper.
- Fold a slice of prosciutto in half and place it on a piece of veal, then place a sage leaf on top and secure them with a toothpick.
- Repeat for the other piece of veal.
- Spread flour on a plate and press the non-prosciutto side of the veal into the flour, shaking off excess.
Cooking
- Heat olive oil in a large frying pan over medium-high heat.
- Place the veal slices in the pan, prosciutto-side down, and cook for about 90 seconds until golden.
- Flip the veal and cook the other side for an additional minute; then remove to a warm plate.
- Carefully tip out the excess oil, leaving the brown bits for flavor.
Sauce
- Pour in the white wine and add a pinch of salt. Bring to a simmer and cook for 20 to 30 seconds, scraping up the brown bits until the wine reduces by half.
- Turn off the heat and add the cold butter, stirring until melted to create a rich sauce.
Serving
- Divide the veal between plates and spoon over the sauce. Enjoy!
Notes
Serve immediately for best results. Pairs well with mashed potatoes, sautéed vegetables, or light salad. Store leftovers in an airtight container for up to 2 days.