I’ve had this recipe in my database forever. I believe it is from Giada DeLaurentis’ “Every Day Italian.” I can say that it is quite flavorful & delicious. 8 Veal Cutlets 4 Slices Prosciutto 8 Fresh Sage Leaves 4 T Butter, divided 2 T Olive Oil Juice of 1 Lemon 1 c. White Wine Salt & […]
I’ve had this recipe in my database forever. I believe it is from Giada DeLaurentis’ “Every Day Italian.” I can say that it is quite flavorful & delicious.
8 Veal Cutlets
4 Slices Prosciutto
8 Fresh Sage Leaves
4 T Butter, divided
2 T Olive Oil
Juice of 1 Lemon
1 c. White Wine
Salt & Pepper
Season veal with salt & pepper
Place 1 slice Prosciutto on 1 slice of veal
Place 2 sage leaves on Prosciutto
Top with another veal cutlet & secure with toothpicks
Heat olive oil & 2 T butter in a pan
Sear veal 2 – 3 minutes per side
Remove veal to a platter
Deglaze with wine & reduce by 1/3
Add lemon juice & remaining 2 T butter
Correct the seasoning if necessary
Pour sauce over veal & serve
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.