Tender veal cutlets layered with fresh sage and prosciutto, lightly dusted with flour, pan-seared to crispy perfection, and finished in a flavorful white wine and butter sauce. A traditional Italian dish made simple and elegant.
Pound the veal cutlets very thin, about 1/4 inch thick.
Season both sides with salt and place a sage leaf on each cutlet.
Lay a thin slice of prosciutto over each cutlet and press gently to adhere.
Lightly coat both sides of the cutlets with gluten-free or regular flour.
Heat a stainless steel skillet over medium-high heat and add avocado or olive oil.
Sear the cutlets first on the prosciutto side until crispy, then flip and cook the other side for about one more minute, approximately 2-3 minutes per side in total.
Remove the cutlets from the pan and deglaze the skillet with white wine.
Add the sage leaves and bring the liquid to a boil while scraping up any browned bits from the bottom.
Once the liquid has nearly evaporated, stir in a few tablespoons of butter over low heat, emulsifying and thickening the sauce.
Pour the sauce over the veal cutlets and serve immediately.