Saltimboccas-Veal with Prosciutto and Fresh Sage

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Ingredients Nutrition


  1. Pick stems off sage leaves, wash and dry.
  2. Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
  3. Drain on paper towel and set aside.
  4. Pound veal until very thin.
  5. Lay slices of prosciutto and sage leaves on 3 of the slices of veal.
  6. Lightly salt and pepper.
  7. Top with the other 3 slices of veal.
  8. Press together.
  9. Cut each envelope into 3 even squares.
  10. Heat olive oil and 1 tablespoon of the butter in a sauté pan.
  11. Place the saltimboccas into the flour, dredge on both sides and pat off excess.
  12. Place in very hot sauté pan and cook about 1 minute.
  13. Carefully turn over and cook the other side until the veal is cooked through and lightly browned.
  14. As the saltimboccas are finished, place on a warm plate.
  15. When they are all cooked, add wine and chicken stock to deglaze the pan.
  16. Boil until reduced by half and add butter.
  17. To serve, spoon a little of the sauce over each saltimbocca.

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