Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Veal Saltimbocca Recipe
    Lost? Site Map

    Veal Saltimbocca

    Veal Saltimbocca. Photo by pattikay in L.A.

    1/1 Photo of Veal Saltimbocca

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Nick'sMom's Note:

    This is the meal my husband always chooses when told I will cook ANYTHING he wants!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
    2. 2
      Season veal with sage and pepper.
    3. 3
      Dredge veal in flour; shake off excess.
    4. 4
      Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
    5. 5
      Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
    6. 6
      Transfer veal to platter; tent with foil to keep warm.
    7. 7
      Pour off fat from skillet and discard.
    8. 8
      Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
    9. 9
      Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
    10. 10
      Pour sauce over veal.
    11. 11
      Garnish with lemon wedges and serve.

    Ratings & Reviews:

    • on August 16, 2012


      This was OK, but not one of our favorites. Different strokes for different folks, I guess. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2008


      We loved this! Easy to do and such great flavors. My guys were very impressed with this - we can see why your husband asks for it when he has the chance! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2007


      I had this meal in a when we were in town once and I loved it, I knew I would love making your recipe and I did!!! Wonderful for a special occasion. Only thing I did different was I used fresh sage inside of dried. Thank you for posting it!! PAC-FALL07

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Veal Saltimbocca

    Serving Size: 1 (312 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 830.8
    Calories from Fat 548
    Total Fat 60.9 g
    Saturated Fat 36.4 g
    Cholesterol 243.0 mg
    Sodium 117.7 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 0.9 g
    Sugars 0.9 g
    Protein 28.7 g

    The following items or measurements are not included:


    Fontina cheese

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites