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Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet.
Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour.
In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.
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Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto
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By AngelaSF
on May 05, 2012
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Very good! Quick and easy. My husband was happy with the Veal and I will definitely make it again. I would add a bit of lemon to the sauce next time and I added a bit more butter to the sauce to thicken it. Thank you for the recipe and we love your show!
I would love to see a show about canning tomatoes-
Read all 1 reviews