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Veal Saltimbocca

Veal Saltimbocca

Veal saltimbocca is a symbol of Roman cuisine, and you can enjoy the dish both in restaurants and at your home
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 30 minutes
Course Snack
Cuisine Italian
Servings 4 serves
Calories 461.1 kcal

Equipment

  • Meat Mallet
  • Plastic Wrapper
  • Toothpicks
  • Large Plates
  • 12-Inch Pan/Skillet
  • Paper Towels
  • Platter

Ingredients
  

  • 8 (2 Ounce each) veal cutlets, preferably from the veal top round
  • Kosher salt and freshly ground pepper
  • 16–24 Thin Slices Thin Slices of Prosciutto
  • 16–24 fresh sage leaves
  • 1 / 2 cup flour
  • 8 Tablespoon Extra-virgin olive oil
  • 12 Tablespoon unsalted butter
  • 1 / 4 cup Marsala
  • 1 cup chicken stock

Instructions
 

  • Start by tendering the veal cutlets with a meat mallet. Pound the cutlets one by one until the pieces are 1 /8 inches thick. Then lightly season the veal cutlet with salt and pepper. Do not add much salt as prosciutto contains salt.
  • Line up the veal cutlets on a sheet and place 2 to 3 slices of prosciutto on each of them. You can gently press the prosciutto to adhere to the veal. Now place 2 to 3 sage leaves over the prosciutto and attach them to the veal with toothpicks. Thereafter, spread flour on a plate and dredge each of the veal pieces in the flour.
  • Add 2 tablespoons of the oil and 2 tablespoons of the butter In a 12-inch skillet over medium heat. Now add 2 pieces of veal at a time to the skillet and cook. You can cook both sides for 1 minute each to see the prosciutto side is crisp and the veal side is lightly browned. Once it is done, transfer the veals to a plate lined with a paper towel. Fry the remaining veals in the same process and discard the toothpicks.
  • Drain the oil and butter from the skillet and place it over high heat. Now add marsala and cook for 1 to 2 minutes to reduce it to half. Thereafter, add the chicken stock and cook for 3 minutes to reduce it to half. Add the remaining 4 tablespoons of butter and reduce heat to medium. Now add the veals to this mixture and let it cook for 1 to 2 minutes. You can occasionally turn the meat to cook both sides evenly. Once the sauce becomes thick and adheres to the meat, transfer the veals to a plate and serve. Enjoy your slightly salty, slightly tangy, and entirely delicious Veal Saltimbocca.

Notes

To get a crispy finish, gently dredge the veal in flour before frying.