Fastest Veal Saltimbocca Ever
Ingredients
- 1 tbsp olive oil
- 1/5 pound prosciutto di Parma sliced thinly (about 4 long strips)
- 1 pound veal cutlets about 4 cutlets
- 8 whole leaves fresh sage
- 1 tbsp lemon juice save slices for plating
Servings:
Instructions
- Begin by placing two large sage leaves on each veal cutlet. Then, tear long strips of prosciutto to wrap around leaf-covered veal.
- Heat olive oil in a stove-top pan. Place cutlets in the pan and cook on medium-high heat.
- Squeeze fresh lemon juice during cooking. Add zest if you like (it's so underrated, but so delicious!).
- 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.
- Plate veal on lemon slices and top with cracked pepper (omit for AIP).