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Veal Saltimbocca
This Veal Saltimbocca recipe is real comfort food. This classic Roman recipe features thin veal cutlets wrapped in salty prosciutto and topped with fresh sage leaves, then pan-fried to crispy perfection.
Ingredients
- 4 Veal cutlets
- 1 teaspoon All purpose seasoning blend, divided
- 4 slices Prosciutto
- 4 Sage leaves
- 1 cup Flour
- ¼ cup Olive oil
- Sauce
Sauce
- ¼ cup Shallot, minced
- 2 cloves Garlic, minced
- ½ cup White wine
- 1 tablespoon Flour
- 1 cup Chicken stock
- 2 tablespoons Butter
- ½ teaspoon All purpose seasoning
- ½ teaspoon Fresh sage, minced
Instructions
Veal
- Preheat oven to 250 degrees F.
- Pound each veal cutlet to 1/2 inch thickness.
- Season both sides of the veal cutlets with 1/2 teaspoon all purpose seasoning.
- Place one slide of prosciutto on top of each cutlet and then top with one sage leaf.
- Place the flour in shallow dish and stir in remaining 1/2 teaspoon of all purpose seasoning.
- Dredge both sides of each cutlet in the flour, carefully shaking the cutlet to remove the excess flour.
- Add the olive oil to a large skillet over medium-high heat.
- When the oil is shimmering, place the cutlets into the skillet, prosciutto side down. Be careful not to overcrowd the pan. Cook the veal in batches if necessary.
- Cook the veal for 3-4 minutes per side or until the internal temperature reaches 145 degrees F.
- Transfer the veal to a baking sheet and place in preheated oven.
Sauce
- In the same skillet that you cooked the veal, add the shallots and cook over medium-high heat for 1-2 minutes or until translucent.
- Ad the minced garlic and cook for 30 seconds longer.
- Pour in the white wine and scrape up any browned bits on the bottom of the skillet. Cook for 2-3 minutes, or until reduced by 1/2.
- Stir in the flour until a paste forms.
- Pour in the chicken stock and whisk into the flour paste until no lumps remain. Simmer for 3-4 minutes.
- Stir in the butter, all purpose seasoning blend and the minced sage. Whisk until the butter is melted.
- Remove the veal from the oven and transfer to a serving platter. Drizzle with the pan sauce before serving.
Christina's Notes
- Quality: Use high-quality, thinly sliced veal cutlets for the best results.
- Cook: Don't overcook the veal. It should be cooked through but still tender and juicy.
- Sage: Fresh sage leaves are ideal, but dried sage can be substituted in a pinch.
- Veal scallopini: The veal scallop is the classic cut which is great for Saltimbocca. It's a thin, boneless cutlet from the leg.