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Veal Saltimbocca Recipe

Veal Saltimbocca Recipe

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. YIELD: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 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

  • 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.

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.

Wine Pairings

Full-Bodied White Wine

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