Lupa Saltimbocca Recipe

Name: Lupa Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices veal loin, 5 ounces each; 4 slices Prosciutto di Parma; 8 sage leaves, blanched and refreshed; Salt and pepper; 6 tablespoons Wondra flour; 5 tablespoons plus 2 tablespoons extra virgin olive oil; 1/4 red onion, thinly sliced; 1 cup sweet Marsala wine; 1/2 cup chicken stock; 1 bunch parsley, finely chopped to yield 1/4 cup

Servings: persons

4 slices veal loin, 5 ounces each
4 slices Prosciutto di Parma
8 sage leaves, blanched and refreshed
Salt and pepper
6 tablespoons Wondra flour
5 tablespoons plus 2 tablespoons extra virgin olive oil
1/4 red onion, thinly sliced
1 cup sweet Marsala wine
1/2 cup chicken stock
1 bunch parsley, finely chopped to yield 1/4 cup

1
["Using a meat mallet, pound veal pieces into 1/4-inch thick, round-ish pieces about 6 to 8 inches across.", "Lay a slice of prosciutto over each piece of veal and place 2 sage leaves on one half of each slice.", "Fold each piece of veal in half to form a half moon-shaped ""sandwich"" and secure with a toothpick.", "Season each with salt and pepper and dredge in flour.", "Shake to remove excess flour.", "In a 12-inch saute pan, heat oil until smoking.", "Place veal in pan and cook until golden brown on one side, about 4 to 5 minutes.", "Remove veal pieces from pan and set aside.", "Add the onion and cook until translucent and soft, about 3 to 4 minutes.", "Add wine and stock and bring to a boil.", "Return veal pieces to pan, brown side up.", "Cook until wine is reduced to 1/4 cup.", "Add remaining olive oil and gently agitate pan until oil and liquids emulsify.", "Remove veal and place one piece on each of four warmed dinner plates.", "Add parsley to pan, stir through sauce, season sauce wtih salt and pepper to taste, pour sauce over veal pieces and serve immediately."]

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices veal loin, 5 ounces each, 4 slices Prosciutto di Parma, 8 sage leaves, blanched and refreshed, Salt and pepper, and more.

Yes, Lupa Saltimbocca falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lupa Saltimbocca

How did you like this recipe?

Frequently Asked Questions