Ingredients
- 1 lb. veal cutlets
- 4 oz prosciutto
- 4 fresh sage leaves
- ¼ cup almond flour
- ⅓ cup avocado oil
For Garnish
- Coarse ground black pepper
- Shaved parmesan
- Parsley
- Lemon wedges
Instructions
Prep the veal
- Pat the veal dry and arrange on a clean work surface. Cover the veal with plastic wrap and pound the veal into ¼ inch thin pieces. Trim, if needed to make manageable portions.
- 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.
- 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 F and rested 5 minutes.
- Serve over oil tossed arugula and sprinkle with shaved parmesan, freshly ground pepper and lemon wedges for serving.
