Saltimbocca, As I Like It! Recipe

Name: Saltimbocca, As I Like It!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g veal (schnitzels); 5 g sage (fresh leaves 8-12 pieces); 20 g prosciutto (Dalmatian, dry, salted, smoked); 2 tablespoons flour; 30 g butter; 1 tablespoon olive oil; 2 garlic cloves; 5 g fresh parsley leaves (fresh, minced); 125 ml wine (white, dry); 3 teaspoons cream (optional); 7 g salt; 3 g pepper

Servings: persons

600 g veal (schnitzels)
5 g sage (fresh leaves 8-12 pieces)
20 g prosciutto (Dalmatian, dry, salted, smoked)
2 tablespoons flour
30 g butter
1 tablespoon olive oil
2 garlic cloves
5 g fresh parsley leaves (fresh, minced)
125 ml wine (white, dry)
3 teaspoons cream (optional)
7 g salt
3 g pepper

1
Use veal schnitzels approximately 15x10 cm large and make them 3mm thin.
2
Put one slice of prosciutto on half of schnitzel, than leaf of sage on proisciutto, and one slice of prosciutto over sage.
3
Fold the schnitzel to half and close with toothpick.
4
Put flour into a plate and add salt and pepper.
5
Cover each schnitzel with flour and fry on butter and olive oil.
6
Fry approximately 3-4 minutes on each side.
7
In the meantime mince garlic and sprinkle over the frying schnitzels.
8
When schnitzels are done, remove them into warm place and add some more butter, garlic and minced parsley leaves.
9
Fry 1 minute.
10
Than add wine into the pan.
11
Deglaze with wine and reduce it until 2-3 spoons of sauce.
12
At this moment you can put some cooking cream and stir until boils and immediately remove from fire.
13
I like rizi-bizi as a side dish to this meal.
14
Serve warm.

202

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 12 ingredients. The key ingredients include: 600 g veal (schnitzels), 5 g sage (fresh leaves 8-12 pieces), 20 g prosciutto (Dalmatian, dry, salted, smoked), 2 tablespoons flour, and more.

Yes, Saltimbocca, As I Like It! 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, As I Like It!

How did you like this recipe?

Frequently Asked Questions