Veal Saltimbocca – a delicious recipe with veal tenderloin, ham, Swiss cheese, chicken stock, white wine, sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut veal into 8 equal size medallions.
2
On cutting board, place 12 inches of plastic wrap.
3
Place each medallion between layers of plastic; carefully flatten with mallet just before the point of tearing.
4
Season each medallion with sage, salt and pepper.
5
Place equal amounts of cheese and ham on the medallions and roll into cylindrical shape, folding sides in 3/4 inch.
6
Use toothpicks to close.
7
Roll lightly in flour.
8
Simmer garlic cloves in butter in large saute pan for 2 to 3 minutes; remove.
9
Place veal in pan; roll until just lightly browned all around.
10
Turn up heat.
11
Add wine just before butter burns.
12
As sauce forms, turn down heat and stir with wooden spoon until consistent and glossy. Thin with chicken stock, if necessary.
575
kcal
Calories
49
g
Fat
2
g
Carbs
33
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb. veal tenderloin, 8 oz. Prosciutto ham, 8 oz. Fontina or Swiss cheese, 1/2 c. chicken stock, 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.
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