Veal Saltimbocca Recipe

Name: Veal Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 veal scallops (about 9 ounces total); 1 teaspoon dried sage, crumbled; Freshly ground pepper; 6 paper-thin prosciutto slices; 1/2 cup all purpose flour; 3 tablespoons unsalted butter; 3/4 cup dry white wine; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces; Salt; Lemon wedges

Servings: persons

6 veal scallops (about 9 ounces total)
1 teaspoon dried sage, crumbled
Freshly ground pepper
6 paper-thin prosciutto slices
1/2 cup all purpose flour
3 tablespoons unsalted butter
3/4 cup dry white wine
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
Salt
Lemon wedges

1
Place 1 veal scallop between sheets of waxed paper.
2
Flatten to thickness of 1/8-inch using mallet or rolling pin.
3
Repeat with remaining veal.
4
Season veal with sage and pepper.
5
Place 1 slice of prosciutto atop each veal scallop.
6
Fold each veal scallop in half crosswise.
7
Secure open ends with toothpick.
8
Dredge veal in flour; shake off excess.
9
Melt 3 tablespoons butter in heavy large skillet over medium heat.
10
Add veal and cook until golden, 2 to 3 minutes per side.
11
Transfer veal to platter; tent with foil to keep warm.
12
Pour off fat from skillet and discard.
13
Add wine to skillet and bring to boil, scraping up any browned bits.
14
Boil until liquid is reduced to 1/4 cup, about 8 minutes.
15
Reduce heat to low.
16
Whisk in 6 tablespoons chilled butter 1 tablespoon at a time.
17
Season sauce with salt and pepper.
18
Remove toothpicks from veal.
19
Pour sauce over.
20
Garnish with lemon wedges and serve.

280

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.

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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: 6 veal scallops (about 9 ounces total), 1 teaspoon dried sage, crumbled, Freshly ground pepper, 6 paper-thin prosciutto slices, and more.

Yes, Veal 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.

Veal Saltimbocca

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