Veal saltimbocca with sage
Thin veal cutlets topped with sage and cured ham, then seared very quickly.
25minPrep 15minCooking 10min 4 servings🟢 EasyINDUCTION
C
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Place the sage and ham on each cutlet and secure with a toothpick.
- 2
Dust the uncovered side very lightly with flour.
- 3
Sear over medium-high heat for 1 to 2 minutes on each side.
🌡 190°C⏱ 4 min🔧 poêle induction - 4
Set aside, deglaze with the stock, reduce briefly and stir in the butter.
Frequently asked questions
Why use thin cutlets?▾
Cooking is very brief; thin meat stays tender and cooks evenly.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat thoroughly when appropriate for the recipe.
