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Veal Saltimbocca

Meat.Bible's picture
  Veal cutlets 1 Pound
  Prosciutto ham 4 Ounce, sliced paper thin (8 Slices)
  Sage leaves 16
  Butter stick 1
  Vegetable oil 2 Tablespoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  Flour 3 Tablespoon

1. Cut the veal into 8 pieces weighing about 2 ounces each. Pound the veal to about 1/8-inch thickness with a meat mallet or rolling pin. Place 1 slice of ham over each veal slice, then cut in half.
2. Place a sage leaf on each piece of ham and attach with a toothpick. On a plate, mix together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Dip the veal in the mixture to coat on the bottom and shake off any excess flour.
3. Melt 6 tablespoons of the butter in the oil in a large skillet over medium heat. Saute the veal for 3 minutes on each side, until golden brown. Transfer to a platter, remove the toothpicks, and keep warm.
4. Drain off the fat from the pan. Place the pan over high heat and add the broth and wine. Bring to a boil, stirring constantly to deglaze the pan. Boil until the liquid is reduced by half. Remove the pan from the heat. Whisk in 1/4, teaspoon salt, 1/8 teaspoon pepper, and the remaining butter, whisking until the butter melts and the sauce thickens slightly. Serve immediately with the veal.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Veal Saltimbocca Recipe