Veal Saltimbocca Recipe

Name: Veal Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces veal, scallops (6 pieces); 1 teaspoon dried sage, crumbled; fresh ground pepper; 6 pieces prosciutto, sliced paper thin; 6 pieces Fontina cheese, sliced thin; 1/2 cup all-purpose flour; 3 tablespoons unsalted butter; 3/4 cup dry white wine; 6 tablespoons unsalted butter, cut into pieces; salt; lemon wedge

Servings: persons

9 ounces veal, scallops (6 pieces)
1 teaspoon dried sage, crumbled
fresh ground pepper
6 pieces prosciutto, sliced paper thin
6 pieces Fontina cheese, sliced thin
1/2 cup all-purpose flour
3 tablespoons unsalted butter
3/4 cup dry white wine
6 tablespoons unsalted butter, cut into pieces
salt
lemon wedge

1
Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
2
Season veal with sage and pepper.
3
Dredge veal in flour; shake off excess.
4
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
5
Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
6
Transfer veal to platter; tent with foil to keep warm.
7
Pour off fat from skillet and discard.
8
Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
9
Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
10
Pour sauce over veal.
11
Garnish with lemon wedges and serve.

883

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 11 ingredients. The key ingredients include: 9 ounces veal, scallops (6 pieces), 1 teaspoon dried sage, crumbled, fresh ground pepper, 6 pieces prosciutto, sliced paper thin, 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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