Dd's Veal Saltimbocca

This looks so ono!

 

VEAL SALTIMBOCA

4 (5 oz.) thinly sliced veal cutlets (scallopini) 
4 slices thinly sliced prosciutto 
flour, for dredging 
Kosher salt and freshly ground black pepper 
2 TB olive oil 
2 TB butter 
2 TB white wine 
1/4 c. chicken broth 
Garnish: chopped Italian parsley 

 

Place plastic wrap on work surface. Place prosciutto on top of each piece of veal. Cover with additional plastic wrap; gently flatten veal pieces with a rolling pin or meat mallet until about 1/4-inch thick and prosciutto adheres to veal. 

Place flour, salt and pepper in shallow dish. Dredge veal in flour, shaking off the excess.  In a skillet over medium heat warm oil and 1 tablespoon of butter. Place veal into skillet prosciutto-side down. Cook 2-3 minutes to crisp prosciutto. Turn veal over; continue sautéing 1-2 minutes until golden. 

Transfer to platter; keep warm.  

Into skillet add wine stirring to scrape any browned bits. Add broth and remaining tablespoon of butter. Season with salt and pepper. 

For service drizzle sauce over veal. Serve immediately. 

Garnish with Italian parsley. Serves 2-4.