A typical Italian dish, it is traditionally served with salsa verde—a simple sauce that goes well with meat, fish, and vegetables. Try experimenting with different herbs.
- Yield: 4 Servings
- Cooking Time: 5 Minutes
For the Salsa
How to Make It
- Place the veal between two sheets of plastic wrap and flatten slightly using a rolling pin or mallet. Remove from the plastic wrap and set aside. Spread out two slices of prosciutto on a plate and top with three sage leaves. Place the veal on top of the sage leaves and season with pepper. Wrap the prosciutto around the veal and repeat with each medallion.
- Meanwhile, for the salsa, place the parsley, lemon zest, capers, and garlic in a bowl. Add the lemon juice, oil, and mustard. Toss well to coat, and taste and adjust the seasoning, if needed.
- Heat the butter in a large frying pan. Add the veal, and when the butter starts to foam, cook until golden on both sides. Add the oil, if required. Let the veal rest for 2 minutes and serve with the salsa verde.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.