How To Make Veal Saltimbocca
A classic Roman dish, this saltimbocca recipe is made with prosciutto and sage-wrapped veal, skewered and pan-fried for a juicy and sophisticated dish.
Ingredients
- 6 veal cutlets, (escalopes)
- ½ cup all purpose flour
- 6 slices prosciutto
- 6 large sage leaves
- ½ cup white wine
- 2 tbsp olive oil
Instructions
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Place the veal cutlets between 2 sheets of plastic wrap and gently beat with a rolling pin or meat mallet until ¼-inch thin.
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Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.
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Dip the cutlets in flour on each side and shake gently to get rid of any excess flour.
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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.
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Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.
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Serve and enjoy.
Nutrition
- Sugar: 1g
- :
- Calcium: 13mg
- Calories: 328kcal
- Carbohydrates: 9g
- Cholesterol: 138mg
- Fat: 13g
- Fiber: 1g
- Iron: 2mg
- Potassium: 665mg
- Protein: 38g
- Saturated Fat: 4g
- Sodium: 161mg
- Trans Fat: 1g
- Vitamin A: 3IU
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