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Veal Saltimbocca

 Veal Saltimbocca
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
8 ServingsPrep: 25 min. Cook: 10 min.


  • 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


  • 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

2 of 2

Veal Saltimbocca (continued)

Directions (continued)

  • 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.