Veal Saltimbocca

Veal saltimbocca is a classic Italian dish known for its rich flavors and simple preparation. The name “saltimbocca” translates to “jump in the mouth,” reflecting the dish’s delicious taste.

Tips

• You can serve veal saltimbocca with sides like sautéed vegetables, mashed potatoes or a simple green salad.
• For added flavor, you can adjust the amount of sage according to your preference.
• If veal is not available, chicken or pork can be used as substitutes.

Veal Saltimbocca

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Veal saltimbocca is a traditional Italian dish that features thinly sliced veal cutlets, usually from the leg or loin, that are topped with prosciutto and fresh sage leaves before being cooked.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Entree
• Method: Stovetop
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

4 thin veal cutlets Salt and pepper Powdered sage 2 thin slices prosciutto (or cooked ham) 2 thin slices Provolone cheese Vegetable oil 6 or 8 fresh mushrooms, sliced 4 teaspoons chopped parsley 1/8 to 1/4 teaspoon garlic powder or 1 clove garlic, crushed 3 tablespoons butter or margarine, divided 2 cups Rhine wine

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Instructions

1. Season 2 cutlets with salt, pepper and sage.
2. On top of each cutlet, layer a slice of prosciutto, cheese and the other cutlet. Press edges of veal together firmly to hold filling and secure with wooden picks.
3. In skillet heat oil and brown sides of veal well. Remove veal and keep warm.
4. In a small pan sauté mushrooms, parsley and garlic in 1 tablespoon of the butter.
5. To skillet in which veal was browned, add wine; heat, and scrape remaining browned bits into wine.
6. Add mushrooms and parsley to wine.
7. Return veal to skillet and ladle sauce over meat.
8. Add remaining butter and cook slowly over low heat until tender.
9. Remove wooden picks before serving.

Notes

Veal Saltimbocca is easily multiplied to serve any number of people.