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.
Layer prosciutto over the veal and top with a sage leaf. Weave a long toothpick through to secure.
Dip the veal in the almond flour to dredge both sides. Shake off any excess.
Heat a skillet over medium heat. Add butter and avocado oil. Place veal in.
Once both sides are seared, remove veal from the pan and place on paper towel to absorb grease.
Repeat until all cutlets have been cooked through in the middle.
Serve over arugula with shaved parmesan, ground pepper, and lemons.