Veal Saltimbocca
User Reviews
5
10 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Veal Saltimbocca
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 4 veal fillets Thin
- 4 lices prosciutto Italian, thinly sliced
- sage bunch
- 50 grams butter 1.7oz
- ½ glass white wine
- 1 tbsp extra virgin olive oil EVOO
- flour
- salt
- black pepper
- Toothpicks
Instructions
- Let’s start this recipe for Veal Saltimbocca by using the flat end of a meat mallet to get the veal cutlets thin. This will help too cook the veal quickly and evenly.
- It's already time to start assembling the veal saltimbocca. Lay the first slice out on a plate, then spread a piece of prosciutto on top, so it fits perfectly.
- Add a sage leaf in the middle, using a toothpick to keep it in place with the prosciutto and veal.
- Continue this process for all your slices of veal.
- Next, you'll want to cover each veal slice with flour on both sides. This step helps create a creamy sauce for the veal saltimbocca.
- Heat a large frypan over medium-low heat. Then, add one tablespoon of extra virgin olive oil, plus the butter
- Add the extra fresh sage leaves to the pan to provide flavor to the oil and butter.
- Add the veal slices into the pan while the butter is still melting. Cook this for a few minutes or until it has started to brown then, add a small amount of salt and a generous amount of pepper.
- Flip each veal slice so that the prosciutto is now immersed in the butter then add the white wine to the pan. Continue to cook until the alcohol evaporates.
- Once the pan sauce thickens slightly and becomes creamy, the veal saltimbocca is done!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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