Veal Saltimbocca



1 pound veal leg cutlets

1/4 teaspoon ground white pepper

1 tablespoon sliced fresh sage

1 teaspoon minced fresh sage

2 ounces thinly sliced prosciutto

1 1/2 tablespoons unsalted butter

1/4 cup diced seeded tomato

2 ounces shaved Parmesan cheese

1/3 cup dry white wine




  1. Pound veal cutlets to 1/8'' thickness. Sprinkle cutlets with pepper. Sprinkle sliced sage on top of cutlets; cover with prosciutto. Cover cutlets with a piece of parchment paper; with hand, gently press prosciutto into the cutlets.
  2. Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet, prosciutto side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets.
  3. Add wine to skillet; increase heat to medium high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1 tablespoon room temperature butter and minced sage. Spoon sauce over cutlets. Top with tomato and cheese. Serve immediately.

Ferraro Items

Ferraro# 4000219- veal leg cutlets

Ferraro# 2000059- ground white pepper

Ferraro# 4600161- prosciutto

Ferraro# 0920163- unsalted butter

Ferraro# 0000093- tomato

Ferraro# 0800163- Parmesan cheese

Ferraro# 5090514- dry white wine

Bon Appétit!