Gluten-Free JOC Soups and Stews Italian Saltimbocca

Ingredients:

4 veal cutlets, pounded thin
4 slices prosciutto
12 fresh sage leaves
½ cup gluten-free all-purpose flour
4 tablespoons butter
¼ cup white wine
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon lemon juice

Instructions:

Season the veal cutlets with salt and pepper. Place a slice of prosciutto and 3 sage leaves on top of each cutlet, securing them with toothpicks.
Dredge the veal cutlets in the gluten-free flour, shaking off any excess.
In a large pan, heat the butter and olive oil over medium-high heat. Add the veal cutlets and cook for about 3 minutes on each side, or until they are golden and cooked through. Remove them from the pan and set them aside.
Pour the white wine into the pan, scraping up any browned bits. Let it simmer for a minute or two.
Return the veal cutlets to the pan and let them simmer in the wine sauce for another minute.
Drizzle the lemon juice over the Saltimbocca just before serving.
Enjoy your gluten-free Italian Saltimbocca from JOC Soups and Stews!