veal saltimbocca
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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yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For veal saltimbocca
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11/2 lbveal cutlets
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pinchsalt and pepper
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1/2 cflour
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1/4 lbprosciutto
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1 bunchsage leaves, fresh
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4 Tbspbutter
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1/4 colive oil
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1 cwhite wine (chicken stock)
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1 tsplemon juice
How To Make veal saltimbocca
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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.
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6Don't forget to remove the toothpicks
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7Serve and enjoy
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