Veal Medallions with Prosciutto and Sage in White Wine Sauce
80% autentično · Italian-inspired
An elegant variation featuring veal medallions wrapped in prosciutto and infused with fresh sage, finished in a light white wine and butter sauce. A sophisticated twist on the classic.
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Sastojci
- Veal tenderloin600g
- Prosciutto slices8 thin slices
- Fresh sage leaves12-16 leaves
- All-purpose flour2 tbsp
- Butter3 tbsp
- Olive oil1 tbsp
- Shallot1 small, finely chopped
- Dry white wine120ml
- Veal or chicken broth80ml
- Saltto taste
- Black pepperto taste
Koraci
- 1
Cut veal into 4 medallions. Season with salt and pepper. Wrap each medallion with a slice of prosciutto and secure with a toothpick if needed. Tuck 1-2 sage leaves under the prosciutto.
- 2
Dredge the prosciutto-wrapped medallions lightly in flour.
- 3
Heat butter and olive oil in a skillet over medium-high heat. Sear the veal medallions for 2-3 minutes per side until prosciutto is crisp and veal is golden. Remove and set aside.
- 4
Add finely chopped shallot to the skillet and sauté until softened, about 3 minutes.
- 5
Pour in the white wine and scrape up browned bits. Let simmer and reduce by half.
- 6
Add the broth and bring to a simmer. Cook for 2 minutes.
- 7
Return the veal medallions to the skillet. Simmer gently in the sauce for 5-8 minutes, or until veal is cooked through. Remove toothpicks before serving.
- 8
Season the sauce with salt and pepper to taste.
- 9
Serve the veal medallions with the sauce spooned over.
