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Veal Saltimbocca Recipe
Veal Saltimbocca Recipe photo by Taste of Home

Veal Saltimbocca Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 8 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Veal Saltimbocca in Taste of Home Christmas Annual Annual 2010, p44

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.

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

Reviews for Veal Saltimbocca(1)

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MY REVIEW
Reviewed Nov. 15, 2012

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.

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