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
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
Scale
- 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
Instructions
- Season 2 cutlets with salt, pepper and sage.
- 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.
- In skillet heat oil and brown sides of veal well. Remove veal and keep warm.
- In a small pan sauté mushrooms, parsley and garlic in 1 tablespoon of the butter.
- To skillet in which veal was browned, add wine; heat, and scrape remaining browned bits into wine.
- Add mushrooms and parsley to wine.
- Return veal to skillet and ladle sauce over meat.
- Add remaining butter and cook slowly over low heat until tender.
- Remove wooden picks before serving.
Notes
Veal Saltimbocca is easily multiplied to serve any number of people.
