Veal Saltimbocca

"Saltimbocca -- It translates literally as "jump in your mouth"--a reference to how good it's supposed to be. This is a simple veal dish and one of the great classics of Italian cooking. You can knock people out with it, and spend less than fifteen minutes cooking it."
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
  • Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
  • Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
  • (You can use a toothpick to hold this pocket together if necessary.) Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
  • Saute the veal about 20 seconds on each side and remove, doing four at a time.
  • Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
  • Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
  • Whisk in the butter in small pieces to give a creamy look to the sauce.
  • Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
  • This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.

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Reviews

  1. WOW! This was fantastic. I wasn't sure how the kids would take to it, but they gave 5's too! It was fun to make since I don't usually pound the veal. Next time I would pound it even more since it stayed folded better the thinner it was. It was the first time I used fresh sage. I had a nice mozzerella in the refrigerator so I sliced it thin and added that to the prosciutto and sage. I will most certainly be making this again. Just lovely! Thank you, thank you!
     
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