Milanese Veal Saltimbocca Recipe

Saltimbocca Milanese with White Wine Sage Sauce

WebJul 29, 2019 · In a small saute pan, melt butter and olive oil over medium heat. Add shallot and cook for 1 minute. Add flour and stir to make a …

1. In a medium shallow bowl, combine the panko, garlic powder, oregano, salt, pepper, grated parmesan, and set aside. In another medium, shallow bowl, whisk together 3 eggs. Place the flour onto another plate.
2. Take one veal cutlet and place it on a cutting board. Place a piece of plastic wrap over top, and use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining veal cutlets, then season each piece with salt and pepper.
3. Set up the breading station so that the veal is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a sheet pan or large plate to hold the breaded veal.
4. Take a piece of veal, wrap it in prosciutto and dip it into the flour to coat on all sides, then tap off the excess. Next, coat it in the egg mixture, and let the excess drip off. Then, into the breadcrumbs. Be sure to press down firmly to ensure that each piece is coated completely. Place the veal on the sheet pan, and repeat with the remaining pieces.

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