Veal Saltimbocca With Spinach & Fontina Cheese

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READY IN: 30mins
SERVES: 4-6
YIELD: 8 cutlets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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