Total Time: 30 minutes
- 4 veal chops, pounded to 1/2-inch thick
- 8 fresh lemon slices, thin
- 8 fresh sage, finely chopped
- 4 slices prosciutto, nitrate free
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup chicken bone broth, organic
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Place the veal chops on a work surface and season with salt and pepper. Place 2 slices of lemon on top of each chop. Sprinkle with chopped sage, reserving 1 tablespoon for garnish. Lay a large piece of prosciutto on each chop and press to seal.
- Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
- De-glaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and simmer until reduced by half.
- Remove from heat and add the butter one tablespoon at a time. Season with salt, and pepper.
- Pour the sauce over the veal and top with the remaining chopped sage. Serve immediately.
Did you know that saltimbocca is Italian for "jumps in the mouth"? This savory rich dish does exactly that! Veal is an incredibly tender red meat that is full of protein and B vitamins and when topped with prosciutto, lemon, butter and herbs, the taste is out of this world!