veal scallopini with sauce

Prosciutto and Sage Milk-Fed Veal Scallopini

Serves: 6
Cooking Time: 12min
Preparation: 15min
Level: Easy 

You won't believe what it's possible to do with veal scallopini! This milk-fed veal scallopini recipe is added with delicious prosciutto and sage.


  • 800 g veal scallopini, flattened very thin
  • About 20 large fresh sage leaves
  • 125 g prosciutto thinly sliced
  • Olive oil
  • 1/2 cup limoncello
  • 1/2 lemon juice
  • 2 tablespoons butter
  • Salt and pepper from the mill


  1. Place the veal scallopini on a work surface and cut the long ones in half.
  2. Add one or two sage leaves followed by a slice of prosciutto. Season with pepper and roll. Stitch with a toothpick to secure. Repeat with the rest of the veal. Set aside.
  3. In a large non-stick pan heated over medium heat, add a drizzle of olive oil and place half of the rolls. Season with salt and pepper. Cook on all sides for 5 to 6 minutes in total or until meat is cooked through. Repeat with the rest. Remove from the pan and keep warm.
  4. Deglaze with the limoncello and scrape the bottom to get the flavours.
  5. Add the butter and lemon juice then season with salt and pepper. Cook for 1 minute, stirring. Filter and serve with the veal!

veal scallopini with sauce

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