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veal saltimbocca
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Veal Saltimbocca

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Vincenzo's Plate

Equipment

  • Parchment paper
  • Cutting board
  • Meat mallet
  • Plate for assembling saltimbocca
  • Large, shallow bowl for flour
  • Large fry pan
  • Tongs

Ingredients

  • 4 Veal filelts Thin
  • 4 slices Italian thinly sliced prosciutto
  • Bunch of sage
  • 50 grams Butter 1.7oz
  • ½ glass White wine
  • 1 tbsp Extra virgin olive oil EVOO
  • Flour
  • Salt & 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!

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