Veal Saltimbocca Recipe
- 2 ounces fontina cheese
- 8 thin slices prosciutto or deli ham
- 16 fresh sage leaves
- 8 veal cutlets (4 ounces each)
- 1/2 cup King Arthur Unbleached 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Veal Saltimbocca(1)
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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.