Sage brown butter sauce
- 4 ounces (8 tablespoons) unsalted butter
- 1 clove garlic, crushed and chopped
- 1/4 cup coarsely chopped fresh sage leaves
- 1/8 teaspoon ground black pepper
- Kosher salt, to taste
Gather the ingredients.
Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 2 to 4 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
Season the sage brown butter sauce with ground black pepper and salt.
Serve and enjoy
Veal cutlets with prosciutto and sage
- 1 pound thin veal cutlets, or veal scallops, about 8 playing card-sized pieces
- 8 slices prosciutto di Parma
- 8 sage leaves
- 1/4 cup all-purpose flour, more or less for dredging
- 2 tablespoons unsalted butter
- 1 splash extra-virgin olive oil
- 1 to 2 tablespoons white wine
- 1 teaspoon lemon juice
- Salt, to taste
- Freshly ground white pepper, to taste
Steps to Make It
If your cutlets are not already very thin, place them between sheets of waxed paper or plastic wrap and pound them very thin (a little less than 1/4 inch, or about 5 millimeter thick) with a rubber mallet.
Lay a slice of prosciutto on top of each cutlet, then 1 fresh sage leaf on top of that, and secure with a wooden toothpick (Alternatively, you can roll each cutlet up around the prosciutto and sage to form an involtino).
At about 1- or 2-inch intervals, cut little slits into the edge of the cutlets so that they won’t curl up while cooking (you can skip this step, of course, if you are doing them as rolls instead of flat cutlets).
Lightly dredge each cutlet in flour, shaking off any excess.
Melt the butter in a skillet and sauté the cutlets until lightly browned, just 1 to 2 minutes each side, cooking them more on the veal side than the prosciutto side. Remove the cutlets to a platter.
Deglaze the skillet with a splash of white wine and a squeeze of lemon juice. Stir with a wooden spoon to loosen any browned bits in the bottom of the pan.
Whisk the butter and pan drippings (whisk in an additional pinch of flour, if necessary), and whisk over low heat until the sauce thickens.
Season to taste with salt and white pepper.
Serve the cutlets with the sauce poured over them and lemon wedges, for squeezing on top.
Product photography is representative only. Weights and portions will be as stated.