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Veal Scallopini with Salsa Verde
Veal medallions are pounded thin, wrapped with sage and prosciutto, and browned in foaming butter. A punchy parsley, lemon, caper and garlic salsa cuts the richness.
- Yield4 servings
- Hands-on25 min
- Total30 min
- Difficulty
Ingredients
Veal
- 4veal sirloin medallions, about 180 g each
- 8 slicesprosciutto
- 12 leavessage leaves
- 30 gunsalted butter
- 1 tspolive oil, if neededoptional
- to tasteblack pepper
Salsa verde
- 12 gflat-leaf parsley, finely chopped
- 1small lemon, zest and juice
- 2 tbspcapers, rinsed and finely chopped
- 2 clovesgarlic, crushed
- 160 mlolive oil
- ½ tspDijon mustard
- to tastesea salt
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