Saltimboccas-Veal with Prosciutto and Fresh Sage

Total Time
35mins
Prep 25 mins
Cook 10 mins

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

Dancer - your were a standing ovation at my dinner party. The saltimboccas was wonderful. The only thing I did was to take the roasted red peppers from 1Steve's recipe # 18483 and add it on top of the prosciutto along with a slice of mozzarella cheese.The fresh sage gave it a nice flavour.This is a keeper thanks again.

wendylou March 21, 2004

Excellent dish! Made it for my Sicilian FIL along with recipe#110910(Italian Bread and Tomato Soup)and my own recipe for mozzerella stuffed baked tomatoes and the whole dinner was a hit!Not a morsel left on anyone's plate, including mine.

Chef Juncdan April 07, 2007

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