Soft pan-fried veal cutlets with bacon is an easy-to-make second course that you can prepare in a short time and will save your lunch or dinner many times. After preparing Roman-style saltimbocca countless times with prosciutto, I wanted to make these saltimbocca with bacon, and I must say that we really liked them. The bacon adds so much flavor to the dish. The veal cutlets with sage are very tender and have a delicate flavor, so the bacon will give that extra kick to make the dish special. I didn’t even add salt because the bacon is already salty and releases all its flavor. Now let’s see how to make soft pan-fried veal cutlets with bacon, and if you try them, let me know. Barbara

Here are other recipes with veal cutlets that are delicious, and I recommend them:

Difficulty: Very easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare soft pan-fried veal cutlets with bacon

6 slices veal
12 slices rolled bacon
6 leaves sage
3.4 oz white wine
to taste extra virgin olive oil
to taste butter
salt (if necessary)

How to prepare soft pan-fried veal cutlets with bacon

Let’s start preparing the Soft pan-fried veal cutlets with bacon. Take the veal cutlets and, if necessary, tenderize them with a meat mallet. Then arrange two slices of rolled bacon on each veal cutlet, overlapping them if necessary.
Place a sage leaf in the center and secure it with a toothpick.
Pour some flour onto a plate and flour the cutlet,
only on the side without the bacon, and then remove the excess flour.
Pour butter and extra virgin olive oil into a pan. When the butter has melted
place the cutlets on the side without bacon
and let them brown without ever turning them.
When the cutlets are golden, increase the heat and deglaze with the wine,
let the alcohol evaporate completely, and cook without ever turning the cutlets.
Serve the Saltimbocca with bacon hot, accompanied with the cooking sauce