4 tenderized veal cutlets (125g each)
1/2 teaspoon salt
A pinch of black pepper
2 tablespoons all-purpose flour
4 tablespoons unsalted butter, softened
50g thinly sliced prosciutto, cut into strips
1/4 cup water (60ml)
1 tablespoon chopped parsley
Juice of 1 lime (60ml)
4 tenderized veal cutlets (125g each)
1/2 teaspoon salt
A pinch of black pepper
2 tablespoons all-purpose flour
4 tablespoons unsalted butter, softened
50g thinly sliced prosciutto, cut into strips
1/4 cup water (60ml)
1 tablespoon chopped parsley
Juice of 1 lime (60ml)
Using a sharp knife, remove the rind from the veal cutlets
With a meat mallet or rolling pin, pound them until they're evenly thin
Trim the edges to ensure all pieces are uniform in shape
Season with salt and black pepper, then dust both sides with flour
Set aside
In a large skillet, melt 3 tablespoons of butter over high heat, stirring constantly with a wooden spoon
Add the prosciutto and sauté quickly for about 1 minute
Arrange the veal cutlets in the skillet and cook until golden brown on both sides (about 2 minutes per side)
Transfer to a serving dish, cover with aluminum foil to keep warm, and reserve
Melt the remaining butter and add water to the skillet
Stir well with a wooden spoon
Add chopped parsley and lime juice
Simmer for a moment
Brush the veal cutlets with this sauce and serve immediately
Approximately 460 calories per serving
