An Italian classic reimagined with bacon: thin veal cutlets topped with sage and bacon, seared in butter and deglazed with white wine. Simple, elegant, and flavorful.
Ingredients
- 240 g veal cutlets (2 pieces, about 120 g each)
- 100 g thinly sliced smoked bacon
- 12 pieces fresh sage leaves
- 30 g unsalted butter
- 120 ml dry white wine (such as Orvieto or Frascati)
- 40 g all-purpose flour
- to taste fine salt
- to taste ground black pepper
Method
- Pound the veal cutlets: place them between two sheets of plastic wrap and flatten them with a rolling pin (or the bottom of a saucepan) to a thickness of about 4 mm. Lightly season each side with salt and pepper.
- Place 3 fresh sage leaves on each cutlet, followed by 4 slices of bacon, overlapping them slightly to cover the entire surface. Carefully turn the cutlets over and repeat on the other side with the same amounts of sage and bacon. Secure both toppings with toothpicks inserted across the meat to hold the bacon and sage in place.
- Lightly flour both sides of each cutlet: pass them through the flour, then shake off the excess.
- Melt the butter in a large skillet, preferably nonstick, over medium-high heat. When the butter foams and smells nutty (about 1 minute), place the cutlets in the skillet, bacon-side down first. Cook for 2 minutes without moving, until the bacon is well browned and crisp. Flip and cook the other side for 2 minutes.
- Pour the white wine into the skillet, taking care with splatters. Let it simmer for 1 minute while scraping up the browned bits with a wooden spoon. Flip the cutlets one last time and cook for another 30 seconds to coat the meat well with the sauce.
- Remove the toothpicks. Serve the cutlets immediately, coated with the butter and wine sauce. If desired, serve with sautéed green vegetables or a salad.
Nutrition
Per serving
- Energy
- 492.7 kcal
- Protein
- 40.08 g
- Carbohydrate
- 19.36 g
- Fat
- 23.54 g
- Fibre
- 2.54 g
- Calcium
- 25.99 mg
- Iron
- 0.77 mg
- Magnesium
- 14.26 mg