Veal Saltimbocca With Spinach & Fontina Cheese

Name: Veal Saltimbocca With Spinach & Fontina Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 veal cutlets; 8 slices prosciutto (thin slices) or 8 slices ham (thin slices); 8 slices fontina (thin slices) or 8 slices jarlsberg cheese (thin slices); 1 1/2 cups fresh spinach; 1 - 1 1/2 cup sliced mushrooms; 5 tablespoons butter (approx); 2 tablespoons olive oil (approx); 1 cup dry white wine; 1 teaspoon beef base; 2 garlic cloves, minced; flour; salt; pepper; parsley (to garnish)

Servings: persons

8 veal cutlets
8 slices prosciutto (thin slices) or 8 slices ham (thin slices)
8 slices fontina (thin slices) or 8 slices jarlsberg cheese (thin slices)
1 1/2 cups fresh spinach
1 - 1 1/2 cup sliced mushrooms
5 tablespoons butter (approx)
2 tablespoons olive oil (approx)
1 cup dry white wine
1 teaspoon beef base
2 garlic cloves, minced
flour
salt
pepper
parsley (to garnish)

1
Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides.
2
In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan).
3
Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter.
4
Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top.
5
Pour mushrooms and sauce over veal.
6
Garnish with parsley and serve.

616

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 14 ingredients. The key ingredients include: 8 veal cutlets, 8 slices prosciutto (thin slices) or 8 slices ham (thin slices), 8 slices fontina (thin slices) or 8 slices jarlsberg cheese (thin slices), 1 1/2 cups fresh spinach, and more.

Yes, Veal Saltimbocca With Spinach & Fontina Cheese 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!

Veal Saltimbocca With Spinach & Fontina Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions