Saltimbocca Recipe

Name: Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 pounds veal cutlets thinly sliced; 2 teaspoons bon appetit; 1/4 teaspoon black pepper; 1/2 teaspoon sage rubbed; ⅛ teaspoon monosodium glutamate; 1/2 pound prosciutto thinly sliced; 6 tablespoons butter, unsalted; 1/2 teaspoon beef flavor base; 1/4 cup water hot; 2 tablespoons white wine dry

Servings: persons

2 pounds veal cutlets thinly sliced
2 teaspoons bon appetit
1/4 teaspoon black pepper
1/2 teaspoon sage rubbed
⅛ teaspoon monosodium glutamate
1/2 pound prosciutto thinly sliced
6 tablespoons butter, unsalted
1/2 teaspoon beef flavor base
1/4 cup water hot
2 tablespoons white wine dry

1
Cut veal into serving-size pieces.
2
Sprinkle with mixture of Bon Appetit, pepper, sage and MSG.
3
Place a slice of prosciutto on each piece of veal; fasten with a toothpick or small skewer.
4
Melt 4 tablespoons of the butter in large skillet.
5
Saute meat 2 to 3 minutes on each side, ending with the prosciutto side up.
6
Remove to hot platter.
7
To the drippings in skillet, add beef flavor base, water and the remaining butter, stirring to mix well.
8
Heat until butter is melted, then add wine and simmer 2 to 3 minutes.
9
Spoon sauce over meat.
10
Serve immediately with sauteed mushrooms and zucchini.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 pounds veal cutlets thinly sliced, 2 teaspoons bon appetit, 1/4 teaspoon black pepper, 1/2 teaspoon sage rubbed, and more.

Yes, 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.

Saltimbocca

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