Delish - Easy Peasy Veal Saltimbocca

I love this recipe! Veal saltimbocca can be fiddly to make, depending on the recipe. This one is so simple...and tastes amazing. Perfect for a weeknight dinner.

Dairy Goodness

1 lb veal cutlets, cut into thin strips (substitute chicken if you aren't a fan of veal)

Salt

Pepper, to taste

1 tbsp butter

2 oz (about 4 slices) prosciutto (I used smoked b/c it's less salty), cut into thin strips

3 cloves garlic, minced

1/3 cup dry white wine

1 1/2 cups 35% whipping cream

12 oz linguine or fettuccine

2 cups chopped asparagus

grated zest of 2 lemons

1 tbsp chopped fresh sage (or 1 tsp of dried)

Sprinkle veal with 1/4 tsp each of salt and pepper. In a large skillet, melt half the butter over med-high heat; brown veal strips, transfer to a bowl.

Add remaining butter to skillet. Add prosciutto and garlic; saute for 1 min. Add wine, scrape up any bits stuck to the pan. Stir in cream; bring to a boil. Reduce heat and boil gently, stirring often, about 3 mins or until slightly thickened.

In a large pot, cook pasta according to package instructions. Stir in asparagus and cook for 2 mins prior to end of cooking time. Asparagus should be tender-crisp. Drain and return to pot.

Return veal to skillet with any accumulated juices; add lemon zest and sage. Cook, stirring, until heated through. Season with salt and pepper. Pour over cooked pasta; toss to coat.

I hope you enjoy this as much as we did!