Well Seasoned Studio

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YIELD

4 people

TYPE

Dinner

TIME

25 minutes

LEVEL

Beginner

Dredge the cutlets

1

Place veal cutlets in a large Ziploc bag, then add flour, Kosher salt, and pepper. Seal, then shake thoroughly to coat.

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Assemble the cutlets

2

Place a slice of prosciutto on top of a cutlet. Add sage leaves, then secure to the veal with toothpicks. Carefully turn veal over and repeat.

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Cook the veal

3

Cook veal cutlets in a large skillet until prosciutto and sage are crispy, then flip.

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Make The Pan Sauce

4

Remove cutlets, then add marsala wine to the pan. Add cold butter, then swirl until melted.

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Return veal to pan

5

Return cutlets to the pan to coat in sauce, then garnish with chopped parsley.

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Serve Immediately

7

Transfer to plates, then serve with lemon wedges and additional marsala pan sauce.

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