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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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

Directions Step-By-Step

1
Cut the veal into small medallions, making 2-3 medallions per serving, pound veal but not too thin. Salt and pepper both sides of meat.
2
Trim 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.
3
Flour each peice, shaking off excess flour
4
Heat 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.
5
Add 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.
6
Don't forget to remove the toothpicks
7
Serve and enjoy

About this Recipe

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