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Veal Saltimbocca Recipe

Veal Saltimbocca Recipe photo by Taste of Home

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A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.—Vance Werner Jr., Franklin, Wisconsin

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Veal Saltimbocca Recipe

Prep: 25 min. Cook: 10 min.

Yield: 8 Servings

25 10 35

Ingredients

2 ounces fontina cheese
8 thin slices prosciutto or deli ham
16 fresh sage leaves
8 veal cutlets
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1/4 cup white wine or chicken broth
1/2 cup minced fresh parsley
1 tablespoon lemon juice

Directions

Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks.
In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm.
Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce. Yield: 8 servings.

Nutritional Facts 1 serving equals 348 calories, 23 g fat (9 g saturated fat), 117 mg cholesterol, 490 mg sodium, 5 g carbohydrate, trace fiber, 29 g protein.

Originally published as Veal Saltimbocca in Taste of Home Christmas Annual Annual 2010, p44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Veal Saltimbocca

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(1-1) of 1 reviews

Reviewed on Nov. 15, 2012 by mrsbarenie

I've never had saltimbocca before so I can't say whether it tastes like it should or not, but I made the recipe exactly as written and it was absolutely delicious. The sauce was absolutely bursting with flavor. I would gladly spend hours slaving over a hot stove for this type of flavor, but luckily, you don't have to. This recipe is a breeze to make, but looks and tastes like something you would order in a very expensive restaurant. I can't wait to make it again.