Total TimePrep: 25 min. Cook: 10 min.
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.