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Saltimbocca Alla Romana

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“There are a few Veal Saltimbocca recipes here, but I hadn't seen the very traditional, very simple one. This is all about showcasing a few fresh, flavorful ingredients for a superb dish. This is very nice served over some wilted spinach, and if you're not a veal person, you can easily substitute pounded chicken breast.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound veal between sheets of waxed paper until thin and even.
  2. Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
  3. Heat frying pan to hot, but not smoking, add butter and olive oil.
  4. Sauté veal on the side without the prosciutto approx 3 minutes.
  5. Turn and sauté the other side another 3 minutes.
  6. Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
  7. Cook one minute on high, check seasoning and add salt and pepper to taste.
  8. Return the veal to the pan to re-warm.
  9. Serve and enjoy.

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