Veal Saltimbocca
User Reviews
5
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Prep Time
15 mins
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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
Description
In Veal Saltimbocca, veal escalopes are tenderized until thin and topped with slices of prosciutto and fresh sage leaves, secured with toothpicks. The cutlets are dredged in flour to form a light crust when fried. Cooking in olive oil until golden ensures a crisp exterior and juicy interior.
After removing the veal, white wine deglazes the pan, dissolving browned bits into a reduced sauce that is poured back over the meat. This combination provides a savory, slightly acidic contrast to the salty prosciutto and earthiness of sage.
The dish is elegant when served immediately to preserve the veal's tenderness. Garnishing with a squeeze of fresh lemon brightens the flavors, cutting through richness.
This recipe also suggests alternatives like chicken or turkey if veal is unavailable. Leftovers can be refrigerated for a couple of days and reheated carefully to maintain texture.
Ingredients
- 6 veal cutlets aka escalopes
- 1/2 cup all-purpose flour 80g
- 6 lices prosciutto
- 6 sage large leaves
- 1/2 cup (125ml) white wine
- 2 tbsp olive oil
- 6 Toothpicks to secure the cutlets
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
- Pound the veal thin to tenderize and ensure quick, even cooking; avoid toughness.
- Apply flour just before cooking to prevent odd texture from moisture absorption.
- Use white wine or marsala for deglazing to create the pan sauce.
- Cook veal about 4 minutes per side; do not overcook to keep meat tender.
- Add fresh lemon juice before serving to balance richness and saltiness.
- Chicken, turkey, or pork can replace veal as alternatives.
- Store leftovers in the fridge for 1-2 days; reheat thoroughly before eating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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