Veal Saltimbocca
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 -6 servings
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Calories
491 kcal
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Course
Main Course
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Cuisine
Italian
Veal Saltimbocca
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Veal Saltimbocca - veal cutlets wrapped in cripsy, salty prosciutto and fragrant sage leaves. A classic Roman dish that's pan-fried until they're juicy, tender and incredibly delicious. A simple and elegant meal that's great served with potatoes, asparagus or salad.
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Ingredients
- 6 veal cutlets (escalopes)
- 1/2 cup all purpose flour (80g)
- 6 slices prosciutto
- 6 large sage leaves
- 1/2 cup (125ml) white wine
- 2 tbsp olive oil
- 6 Toothpicks to secure the cutlets
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Instructions
- Place the veal cutlets between two sheets of plastic wrap (cling film) and gently beat with a rolling pin or meat mallet until 1/4 of an inch thin.
- Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.
- Dip the cutlets in flour on each side and shake gently to get rid of any excess flour. Heat olive oil in a large pan or skillet and fry on each side until slightly crispy and browned. Remove from the pan and add the wine to deglaze the pan.
- Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.
Notes
- Make sure to pound the meat to tenderise it otherwise it could turn out a little tough
- You can use white wine or marsala to make the sauce
- Dredging the cutlets in flour gives them a delicious coating and also adds a little substance to the sauce but you can also make this recipe without flour
- If prepping in advance don't dredge in flour, wait until last minute to do that or it'll soak into the meat and create a weird texture
- Be careful not to overcook or the meat will toughen. Since the veal is pounded thin it doesn't take long to cook (around 4 minutes each side)
- A squeeze of fresh lemon juice really brings out the flavours and cuts through the rich and salty flavours so don't skip it if possible
- Chicken, turkey or pork can all be used as good substitutes to veal
- Leftovers can be stored in the fridge for 1-2 days and eaten cold or reheated until hot all the way through
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
12g
(4%)
Protein
56g
(112%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
206mg
(69%)
Sodium
242mg
(10%)
Potassium
997mg
(28%)
Calcium
15mg
(2%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 56g | 112% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 206mg | 69% |
| Sodium | 242mg | 10% |
| Potassium | 997mg | 21% |
| Calcium | 15mg | 2% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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