This is a quick and easy Veal Saltimbocca recipe.
When I first made this recipe, it had been a long time since I had tasted veal of any kind. It’s never a meat that I think of buying when I’m at the market. I’m SO GLAD I grabbed some for this recipe. My family was crazy about how this one turned out- so good! Now I make it fairly often.
What is Veal Saltimbocca?
From Wikipedia: Saltimbocca, also spelled saltinbocca, is an Italian dish. It consists of veal that has been wrapped with prosciutto and sage, and then marinated in wine, oil, or saltwater, depending on the region or one’s own taste.
So obviously if you’ve read what classic veal saltimbocca is like, this isn’t quite exactly the same. I’ve added cheese. And I include sage as an option to sprinkle on top instead of being cooked with the veal. I assure you that my version is delicious. Enjoy!
Here are a few more classic Italian dinner recipes you might like to try:
- dash of salt
- ½ cup all-purpose flour
- 4 cutlets veal, thinly sliced
- ¼ cup (½ stick) butter
- ¼ cup Marsala wine
- ½ cup chicken broth
- 4 slices mozzarella cheese
- 4 slices prosciutto, thinly sliced
- poultry seasoning, to taste
- fresh chopped parsley or sage
- Preheat your oven broiler.
- Mix salt and flour in a wide flat bowl. Dip veal cutlets into the mixture to coat. Sauté in butter until lightly browned. Add the wine and simmer 2 to 3 minutes. Add the broth and stir until thickened.
- Cover each cutlet with 1 slice of cheese and prosciutto. Sprinkle with poultry seasoning. Place on a pan and heat under the broiler until the cheese melts.
- Baste the veal with the sauce from the pan and return to the broiler for about one more minute.
- Sprinkle with parsley (or sage), and serve immediately.
Looks great.. making tonight!