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Veal Saltimbocca Recipe

A Classic Veal Cutlet Dish

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 people
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 fresh sage leaves cut in chiffonade, (as described below)
  • 4 veal cutlets
  • salt and pepper to taste
  • 4 slices prosciutto
  • 4 slices fontina cheese sliced very thin, optional
  • 4 tablespoons butter divided
  • 4 oz dry white wine

Instructions

    Cup of Yum
  1. To chiffonade the sage, tightly roll the leaves horizontally into a cigar shape. Then slice it end to end to produce little ribbons.
  2. Pound the veal cutlets to thin them out and season with salt and pepper.
  3. Evenly distribute the sage over the cutlets and then top each with a slice of prosciutto and Fontina cheese.
  4. Fold the cutlets in half and pound them again to a uniform thickness.
  5. 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.
  6. Add the wine and deglaze the pan, scraping the browned bits off the bottom.
  7. Add the remaining butter.
  8. Season with salt and pepper.
  9. Return the veal to the pan and briefly cook it on each side to coat it with the sauce and serve.