Taste of Home
Veal Saltimbocca
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 8 servings.
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
Ingredients
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2 ounces fontina cheese
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8 thin slices prosciutto or deli ham
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16 fresh sage leaves
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8 veal cutlets (4 ounces each)
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons butter
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2 tablespoons olive oil
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1 cup chicken broth
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1/4 cup white wine or chicken broth
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1/2 cup minced fresh parsley
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1 tablespoon lemon juice
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 348 calories, 23g fat (9g saturated fat), 117mg cholesterol, 490mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 29g protein.
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