Veal Saltimbocca

Instructions

Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about ¼ inch thick. This tenderizes the meat and ensures even cooking.

Season the veal cutlets with salt and pepper on both sides. Place a slice of prosciutto and two sage leaves on top of each cutlet, pressing them lightly to adhere.

Dredge the veal cutlets in flour, shaking off any excess.

In a large skillet, heat the butter and olive oil over medium-high heat. Once the butter has melted and the oil is hot, add the veal cutlets, prosciutto-side down. Cook for about 2-3 minutes until the prosciutto is crisp and the veal is browned.

Flip the veal cutlets and cook for an additional 2-3 minutes on the other side. Remove the cutlets from the skillet and set them aside on a plate.

Deglaze the skillet with white wine or chicken broth, scraping the bottom to release any browned bits. Allow the liquid to simmer for a minute or two to reduce slightly.

Add the chicken broth to the skillet and bring it to a simmer. Let the sauce cook for a few minutes until it thickens slightly.

Return the veal cutlets to the skillet and spoon some of the sauce over them. Cook for another 1-2 minutes to heat the veal through.

Transfer the veal saltimbocca to a serving platter and spoon the remaining sauce over the top. Serve hot with lemon wedges on the side, if desired.

Veal saltimbocca is often served with a side of vegetables or a starch like roasted potatoes or risotto. It’s a delicious and elegant dish that showcases the flavors of tender veal, salty prosciutto, and aromatic sage. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef  page.