Carrie G's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides.
- 2In 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).
- 3Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter.
- 4Layer 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.
- 5Pour mushrooms and sauce over veal.
- 6Garnish with parsley and serve.
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Nutritional Facts for Veal Saltimbocca With Spinach & Fontina Cheese
Serving Size: 1 (113 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 461.8
- Calories from Fat 348
- Total Fat 38.7 g
- Saturated Fat 20.8 g
- Cholesterol 103.1 mg
- Sodium 596.2 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 0.4 g
- Sugars 1.8 g
- Protein 15.5 g
The following items or measurements are not included: