Veal Cutlets With Prosciutto and Sage Recipe

Serves: 4 Save

Ingredients (10)

  • 1 pound thin veal cutlets, or veal scallops, about 8 playing card-sized pieces
  • 8 slices prosciutto di Parma
  • 8 sage leaves
  • 1/4 cup all-purpose flour, more or less for dredging
  • 2 tablespoons unsalted butter
  • 1 splash extra-virgin olive oil
  • 1 to 2 tablespoons white wine
  • 1 teaspoon lemon juice
  • Salt, to taste
  • Freshly ground white pepper, to taste

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Learn how to make this recipe at The Spruce Eats