Veal Saltimbocca

Jennifer S

By
@JenniferMS

My family likes veal and this comes out very tender and flavorful. Can't be any easier too. I like to add the toothpicks so you don't lose the ham and sage. Serve with polenta or potatoes covered in the sauce.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
depending on the size of the medallions at least 4
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

11/2 lb
veal cutlets
pinch
salt and pepper
1/2 c
flour
1/4 lb
prosciutto
1 bunch
sage leaves, fresh
4 Tbsp
butter
1/4 c
olive oil
1 c
white wine (chicken stock)
1 tsp
lemon juice

Step-By-Step

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1Cut the veal into small medallions, making 2-3 medallions per serving, pound veal but not too thin. Salt and pepper both sides of meat.

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2Trim prosciutto to fit the medallion or fold it to fit. Layer one slice on each piece of veal and top with a sage leaf. Use a toothpick to secure, right down the center of the medallion.

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3Flour each peice, shaking off excess flour

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4Heat 2-3 tablespoons of olive oil and 2 tablespoons of butter in large skillet. Saute veal, ham side down first and the meat will adhere to the veal. Repeat until all the veal is done.

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5Add the wine (or chicken stock) scraping up the little bits on the bottom. Cook down until desired consistency. Splash some lemon juice and finally add the butter for a nice gloss.

6Don't forget to remove the toothpicks

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7Serve and enjoy

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Quick & Easy