Easy Veal Saltimbocca

veal cutlets prosciutto sage leaves almond flour butter avocado oil


Cover the veal with plastic wrap and pound it thin. Trim in half to portion.

Step 1

Layer prosciutto over the veal and top with a sage leaf. Weave a long toothpick through to secure.

Step 2

Dip the veal in the almond flour to dredge both sides. Shake off any excess.

Step 3

Heat a skillet over medium heat. Add butter and avocado oil. Place veal in.

Step 4

Once both sides are seared, remove veal from the pan and place on paper towel to absorb grease.

Step 5

Repeat until all cutlets have been cooked through in the middle.

Step 6

Serve over arugula with shaved parmesan, ground pepper, and lemons.