Veal Saltimbocca

Jennifer S


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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depending on the size of the medallions at least 4
10 Min
15 Min
Stove Top


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


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.
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.
3Flour each peice, shaking off excess flour
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.
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
7Serve and enjoy

About this Recipe

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