step by step guide to make super quick homemade Veal saltimbocca (gluten-free)

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal saltimbocca (gluten-free). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal saltimbocca (gluten-free) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal saltimbocca (gluten-free) is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 4 x 130g veal escalopes (for schnitzel)
  • 4 slices prosciutto, halved widthways
  • 16 small sage leaves
  • 2 tablespoons olive oil
  • 40g unsalted butter
  • 1 cup (250ml) white wine

Method

  • Step 1
    Buttered baby green beans, to serve
  • Step 2
    Place each veal escalope between plastic wrap and pound with a meat mallet until about 5mm thick. Halve each fl attened veal piece widthways, then season meat.
  • Step 3
    Lay a piece of prosciutto on each veal piece and top with 2 sage leaves. Secure with a toothpick.
  • Step 4
    Heat oil and half the butter in a large, shallow frypan over high heat. When very hot, cook veal, prosciutto-side down, for 1 minute (in batches if necessary). Turn and continue cooking for a further 30 seconds, then transfer to a plate and keep warm. Pour wine into the pan to deglaze.
  • Step 5
    Bring to a boil and simmer over medium heat for 3-4 minutes until reduced, scraping up bits on the bottom of the pan.
  • Step 6
    Add the remaining butter and stir to melt.
  • Step 7
    Serve the veal with the sauce poured over, accompanied by the beans.

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