How To Make Veal Saltimbocca

How To Make Veal Saltimbocca

Veal Saltimbocca recipe. This Roman recipe uses veal cutlets seasoned and cooked with herbs. It is rich, flavourful and surprisingly easy to make.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
2
Prep =
10m
Cook =
15m
Total =
25m

Step 1: You will need:

  • 2 thin veal cutlets
  • 4 sage leaves
  • 2 slices of proscuitto
  • 60 g butter
  • 60 ml dry white wine
  • 1 tbsp parsley, chopped
  • salt and pepper
  • 1 frying pan
  • wooden skewers
  • 1 tray
  • 1 set of tongs
  • 1 spoon

Step 2: Prepare the veal

Place the veal onto a tray and put the sage leaves and the prosciutto on top. Join them together in a weaving action with the skewers. Turn them over and lightly season with salt as the ham is already salty, then season with pepper.

Step 3: Cook the cutlets

Place a frying pan onto a medium heat, add a little butter and let it melt. Place one or both cutlets, depending on your pan size, ham side down into the butter. Fry the cutlet for 1.5 to 2 minutes each side. Remove it from the pan after this time and place onto a tray. Add more butter and place the second veal cutlet into the pan. Let it cook, as before. Remove when cooked and place it onto the tray.

Step 4: Make the sauce

Add wine to the pan and the remaining butter. Stir it in with your spoon. When melted add the parsley. Season with salt then pepper and remove the pan from the heat.

Step 5: Serve

Remove the skewers from the cutlets and place them back into the pan. Coat them with the sauce. Your Veal Saltimbocca is now ready to serve. It goes really well with polenta, risotto and pasta.