Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-

Name: Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices veal; 3 1/2 ounces prosciutto thinly; 8 leaves iceberg lettuce parboiled; 1 x parmesan, parmigiano-reggiano cheese, grated flaked; ⅓ cup butter room temp; 1 x olive oil, extra-virgin; 3 tablespoons beef stock; 1/2 cup white wine dry; 1 x salt; 1 x black pepper freshly ground; 1 x sage leaves

Servings: persons

1
Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes.
2
Saute the veal on both sides in a skillet with a little oil (about 5 minutes).
3
Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece.
4
Set aside and keep warm.
5
Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half.
6
Add the veal slices and turn off the heat.
7
Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 slices veal, 3 1/2 ounces prosciutto thinly, 8 leaves iceberg lettuce parboiled, 1 x parmesan, parmigiano-reggiano cheese, grated flaked, and more.

Yes, Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano) 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.

That's it — enjoy your meal!

Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions