Sage is a herb with a strong aroma and an earthy unique flavor. It has been used for hundreds of years as a home remedy due to its antioxidants properties and immune supportive characteristics. If you’re lacking Vitamin K in your system, try incorporating more sage in your dishes.
If you’re looking for a way to increase your vitamin K intake, try incorporating more sage in your life. Try out this Veal cutlet recipe.
1 pound veal cutlets
8 slices prosciutto di Parma
8 sage leaves
1/4 cup flour
2 tablespoons unsalted butter
1 splash extra-virgin olive oil
1 to 2 tablespoons white wine
1 squeeze lemon juice
Atlantic Sea Salt to taste
Whole Black Peppercorn to taste
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 mm 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 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 1-2 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 Atlantic Sea Salt and Whole Black Peppercorn.
Serve the cutlets with the sauce poured over them and lemon wedges, for squeezing on top.
Serve and enjoy!