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 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
- 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.
1 each: 348 calories, 23g fat (9g saturated fat), 117mg cholesterol, 490mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 29g protein.
Reviews for Veal Saltimbocca
"Delicious recipe...! I rolled the veal ahead of time, dredged the rolls in flour and set them on a rack on a platter in the refrigerator until I was ready to cook. (I lightly pounded the veal slices to get a uniform rectangular shape.) I used dry vermouth wine. Some of the cheese leaked out of the rolls as I was browning them, but it only added to the deliciousness of the sauce. The sauce was plentiful...more than enough to serve with the veal and to lightly sauce the crushed potatoes we had as a side. I had some extra sage and some "sale tag" mushrooms that had to be used up so I roasted the mushrooms with the extra sage. It was a great side. The toothpicks were difficult to remove from the cooked meat. Next time I make it, I would skip the toothpicks and use butchers twine. IMO, this recipe would be fantastic using pork cutlets or chicken cutlets if you prefer not to eat veal."
"Really good. My only issue was that my cutlets were much smaller than recipe called for. They worked but felt would be better with the larger cutlets."
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.