Veal Saltimbocca Recipe
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 people
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Course
Main Course
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Cuisine
Italian
Veal Saltimbocca Recipe
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A Classic Veal Cutlet Dish
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Ingredients
- 8 sage cut in chiffonade, (as described below, fresh leaves
- 4 veal cutlets
- salt to taste
- black pepper to taste
- 4 lices prosciutto
- 4 lices fontina cheese sliced very thin, optional
- 4 tablespoons butter divided
- 4 oz white wine dry
Instructions
- To chiffonade the sage, tightly roll the leaves horizontally into a cigar shape. Then slice it end to end to produce little ribbons.
- Pound the veal cutlets to thin them out and season with salt and pepper.
- Evenly distribute the sage over the cutlets and then top each with a slice of prosciutto and Fontina cheese.
- Fold the cutlets in half and pound them again to a uniform thickness.
- Melt half the butter in a large skillet. Place the veal packets in the pan, brown the first side, flip and repeat. Remove the veal and reserve.
- Add the wine and deglaze the pan, scraping the browned bits off the bottom.
- Add the remaining butter.
- Season with salt and pepper.
- Return the veal to the pan and briefly cook it on each side to coat it with the sauce and serve.
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