This quick keto-friendly spin on the classic veal saltimbocca is light, loaded with flavor and a perfect dish for if you want to really impress someone (Or if you just want a dang good dish for yourself).
Pat the veal dry and arrange on a clean work surface. Cover the veal with plastic wrap and pound the veal into ¼” thin pieces.
Trim, cutting the veal in half, if needed to make manageable portions for frying.
Add the Prosciutto
Working one piece at a time, place a layer of prosciutto over the veal, top with a sage leaf.
Weave a long sharp toothpick through the veal, to secure the prosciutto and sage.
Flour the Veal
In a shallow pan, spread the almond flour out.
Dip the veal into the almond flour, to dredge both sides with a light dusting of almond flour.
Shake off the excess.
Cook the Veal
Preheat a large cast-iron skillet over medium heat.
Add the butter and avocado oil to the pan.
Melt butter in the pan, swirling to coat the pan.
Place the veal in, a few pieces at a time, to not overcrowd the pan, searing 2 minutes on each side.
Remove from the pan and place on a paper towel-lined plate to absorb excess liquid.
Repeat until all cutlets have been cooked to 145 degrees F and rested 5 minutes.
Serve over oil tossed arugula and sprinkle with shaved parmesan, freshly ground pepper, and lemon wedges for serving.
Add minced shallots to the butter and oil for bonus flavor. Fry a few extra sage leaves while the veal rests in the pan for serving. This recipe is fantastic fresh from the pan, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat any leftovers in a shallow pan over medium heat or in the oven preheated to 325 for 10 minutes on baking sheet. Use long toothpicks for securing the sage and be sure to remove each one before serving. If you aren't on a keto diet, traditional flour works great for this recipe.