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This is a version of Veal Saltimbocca that I came up many years later after first having it at La Gardenia Restaurant in Wayne, NJ. You CAN make this at home. Some recipes call for sage but I prefer spinach in this dish.
- 8 veal cutlets
- 8 slices prosciutto (thin slices) or 8 slices ham (thin slices)
- 8 slices fontina (thin slices) or 8 slices jarlsberg cheese (thin slices)
- 1 1⁄2 cups fresh spinach
- 1 -1 1⁄2 cup sliced mushrooms
- 5 tablespoons butter (approx)
- 2 tablespoons olive oil (approx)
- 1 cup dry white wine
- 1 teaspoon beef base
- 2 garlic cloves, minced
- parsley (to garnish)
- Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides.
- In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan).
- Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter.
- Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top.
- Pour mushrooms and sauce over veal.
- Garnish with parsley and serve.