This classic Roman dish is as easy as it is delicious, and comes together in just 20 minutes.
Veal, prosciutto, and fresh sage team up to make one of the easiest, most delicious, and quickest dishes there is. The veal is pan-seared in a matter of a few minutes in a combination of olive oil and butter, which crisps and flavors both the salty ham and fragrant sage leaves. A pan sauce is made effortlessly with white wine and chicken stock. Tuck thinly sliced apples, pears, or shaved Parmesan under the prosciutto for a little extra non-traditional something (a bite with apple is pictured below), should you be so inspired.
Equipment: cutting board; chef’s knife; dry and wet measuring cups; shallow bowl; toothpicks (optional); large sauté pan; wooden spoon; tongs
8 veal cutlets (approximately 2 ounces each, pounded 1/8-inch thick)
kosher salt and freshly ground black pepper
8 slices of prosciutto
8 large sage leaves
½ cup all-purpose flour
4 tablespoons olive oil, divided 3 tablespoons cold butter, divided
½ cup dry white wine ½ cup chicken stock
lemon wedges (optional)
ILOC tip: ask your butcher to give you a pound of veal cutlets and mention that you'd like 8 of them, each 2 ounces. Trust me. It adds up! 16 ounces is 1 pound!
1. Pat dry the veal pieces before seasoning with kosher salt and pepper on both sides. Set aside. Pour the flour into a shallow bowl and set aside.
ILOC tip: season more generously with the pepper, as prosciutto is already "salty." Remember, it's about technique, not torture!
2. Cover each piece of veal with one slice of prosciutto and top with one large sage leaf. You may use a toothpick to attach the sage to the ham, but it is not essential.
3. Dredge the veal parcels in flour on both sides, shaking off any excess. Set aside.
4. Heat a large sauté pan over medium-high heat for approximately 2 minutes. Cook the veal in two batches. Add 2 tablespoon olive oil to the hot pan and swirl to coat. Once the oil runs quickly across the pan add 1 tablespoon of butter and swirl to coat until it foams vigorously. Add half the veal to the pan, prosciutto-and-sage-side down, undisturbed and without moving, for approximately 3 minutes, until the prosciutto is golden brown and crisped and the veal is almost cooked through. Carefully turn each piece of veal using tongs, being sure to bring with it its assigned sage leaf. Cook one minute longer. Transfer the veal to a plate or sheet pan and set aside.
5. Add the remaining 2 tablespoons olive oil to the pan and swirl to coat, then add 1 tablespoon of butter and swirl to coat until it foams vigorously. Cook the remaining veal pieces in the same manner as the first batch and set aside.
6. Return the pan to the heat and deglaze with the wine and chicken stock. Immediately scrape the bottom of the pan with a wooden spoon to clean the pan of the brown bits at the bottom - the fond - and incorporate into the sauce. Simmer the sauce until reduced by half in volume, about 5 minutes.
7. Add the remaining tablespoon of butter and stir continuously to dissolve. Return the veal to the pan, prosciutto-and-sage-side up, to warm for 30 seconds.
8. Serve immediately with the pan sauce spooned over the veal pieces and lemon wedges, if desired.
Makes 4 servings.