Prosciutto. Veal. Wine. Sounds like an entire dinner, right? Wrong. It’s the three main ingredients in this dish, which is probably one of Rome’s most beloved.
Serves 4
Prep time: 25 minutes
Cook time: 10 minutes
Prosciutto. Veal. Wine. Sounds like an entire dinner, right? Wrong. It’s the three main ingredients in this dish, which is probably one of Rome’s most beloved.
Serves 4
Prep time: 25 minutes
Cook time: 10 minutes
Place the veal cutlets side-by-side on a large piece of plastic wrap. Lay another piece of plastic wrap over the top. Using a meat mallet, pound out each cutlet until they are about 1/4-inch thick. Remove the plastic wrap and place one piece of prosciutto and 2 sage leave on each cutlet. Secure the prosciutto and sage with toothpicks. Pour about 1 cup of all-purpose flour into a bowl and mix in the salt and pepper. Dredge each cutlet in the flour and shake off excess.
Heat the olive oil and 1 tablespoon of the butter in a large sauté pan over medium flame. Add the cutlets, prosciutto side down, and cook until golden, about 3 minutes. Flip and cook on the other side for 2 minutes. Remove from pan and place on serving dish.
Add the Marsala wine to the sauté pan, stirring up the brown bits from the bottom. Allow the wine to reduce for about 3 minutes. Add the stock and remaining tablespoon of butter and cook for an additional 2 minutes. Season with salt and pepper before spooning over the veal. Garnish with lemon wedges and serve immediately.
