Veal Saltimbocca with Spinach Polenta Recipe

Name: Veal Saltimbocca with Spinach Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock or broth; 8 veal cutlets; Salt and freshly ground black pepper; 16 fresh sage leaves; 8 slices prosciutto di Parma; 2 tablespoons extra-virgin olive oil (EVOO); 4 tablespoons unsalted butter; 1 cup instant or quick-cooking polenta (found in Italian foods or specialty foods aisles); 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel; 1/2 cup grated Parmigiano-Reggiano or Romano cheese (a couple of generous handfuls); Freshly grated or ground nutmeg, to taste; 2 garlic cloves, chopped; 1 shallot, thinly sliced; 1 tablespoon all-purpose flour; 1/2 cup dry white wine (a couple of glugs); 3 tablespoons fresh flat-leaf parsley leaves, chopped (a handful)

Servings: persons

3 cups chicken stock or broth
8 veal cutlets
Salt and freshly ground black pepper
16 fresh sage leaves
8 slices prosciutto di Parma
2 tablespoons extra-virgin olive oil (EVOO)
4 tablespoons unsalted butter
1 cup instant or quick-cooking polenta (found in Italian foods or specialty foods aisles)
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
1/2 cup grated Parmigiano-Reggiano or Romano cheese (a couple of generous handfuls)
Freshly grated or ground nutmeg, to taste
2 garlic cloves, chopped
1 shallot, thinly sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine (a couple of glugs)
3 tablespoons fresh flat-leaf parsley leaves, chopped (a handful)

1
Heat the chicken stock to a boil in a medium sauce pot.
2
Heat a large nonstick skillet over medium to medium-high heat and heat a platter in a warm oven.
3
Season the cutlets with salt and pepper and place 2 leaves of sage on each of the cutlets.
4
Wrap each cutlet in prosciutto.
5
Add a tablespoon of the EVOO (once around the pan) and 2 tablespoons of the butter to the pan.
6
Fry the saltimbocca for 3 minutes on each side and transfer to the warm platter.
7
Cover with loose foil to keep warm.
8
Add the remaining tablespoon of EVOO and the polenta to the simmering chicken stock.
9
Stir to mass the polenta, 2 minutes, and add the spinach, separating it into small bits.
10
Stir in the cheese and season the mixture with salt, pepper, and nutmeg.
11
Add another tablespoon of butter to the skillet, then add the garlic and shallots.
12
Cook for 2 minutes, add the flour, and cook for a minute more.
13
Whisk in the wine and the remaining tablespoon of butter.
14
Remove from the heat and whisk in the parsley.
15
Place the polenta and spinach on plates and top with 2 pieces of saltimbocca.
16
Spoon a healthy drizzle of sauce over the saltimbocca and serve.
17
You can also make this with thin chicken cutlets, cooking the saltimbocca a minute or two longer until opaque all the way through.

618

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 16 ingredients. The key ingredients include: 3 cups chicken stock or broth, 8 veal cutlets, Salt and freshly ground black pepper, 16 fresh sage leaves, and more.

Yes, Veal Saltimbocca with Spinach Polenta 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 Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions