By Ebenezer Obiri
Place the veal scaloppini between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the veal to about 1/4-inch thickness.
Take a slice of prosciutto and place it on each veal scaloppini, followed by 2 sage leaves on top of the prosciutto. Press gently to adhere.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the veal scaloppini (prosciutto side down) to the skillet. Cook for about 2-3 minutes or until the prosciutto is nice and crisp. Flip and cook for another 1-2 minutes until the veal is cooked through but still tender.
Remove the veal scaloppini from the skillet and place them on a warm plate. Cover with foil to keep warm.
In the same skillet, add the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it cook for about 2 minutes to reduce slightly.
Drizzle the remaining tablespoon of olive oil into the sauce, stirring to combine and thicken slightly.
Pour the sauce over the veal scaloppini on the plate. Optional: garnish with extra sage leaves.
Serve immediately with your choice of side, such as risotto or sautéed vegetables.
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By Ebenezer Obiri
This recipe is ready in 30 minutes and features veal scaloppini, prosciutto, sage leaves and other delicious ingredients. Contains 450 calories total.
Place the veal scaloppini between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the veal to about 1/4-inch thickness.
Take a slice of prosciutto and place it on each veal scaloppini, followed by 2 sage leaves on top of the prosciutto. Press gently to adhere.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the veal scaloppini (prosciutto side down) to the skillet. Cook for about 2-3 minutes or until the prosciutto is nice and crisp. Flip and cook for another 1-2 minutes until the veal is cooked through but still tender.
Remove the veal scaloppini from the skillet and place them on a warm plate. Cover with foil to keep warm.
In the same skillet, add the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it cook for about 2 minutes to reduce slightly.
Drizzle the remaining tablespoon of olive oil into the sauce, stirring to combine and thicken slightly.
Pour the sauce over the veal scaloppini on the plate. Optional: garnish with extra sage leaves.
Serve immediately with your choice of side, such as risotto or sautéed vegetables.
Calories per Serving: 450
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