↞ recipe box start page
Category: entrees
Prep Time: Cook Time: Total Time:
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1/4 teaspoon ground white pepper
1 tablespoon thinly sliced fresh sage
2 ounces thinly sliced prosciutto, cut to fit cutlets
1-1/2 tablespoons unsalted butter
1/4 cup diced seeded tomato
2 ounces shaved Parmesan cheese
Sauce:
1/3 cup dry white wine
1 teaspoon minced fresh sage
Instructions
Pound veal cutlets to 1/8-inch thickness, if necessary. Sprinkle cutlets with pepper. Sprinkle sliced sage on tops of cutlets; cover with prosciutto. Cover cutlets with a piece of parchment or waxed paper; with hand, gently press prosciutto into the cutlets.
Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet, prosciutto side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets.
Add wine to skillet; increase heat to medium-high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1 tablespoon room temperature butter and minced sage. Spoon sauce over cutlets. Top with tomato and cheese. Serve immediately.
view more member recipes
Veal Saltimbocca
view my recipes
print
save
Category: entrees
Prep Time: Cook Time: Total Time:
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1/4 teaspoon ground white pepper
1 tablespoon thinly sliced fresh sage
2 ounces thinly sliced prosciutto, cut to fit cutlets
1-1/2 tablespoons unsalted butter
1/4 cup diced seeded tomato
2 ounces shaved Parmesan cheese
Sauce:
1/3 cup dry white wine
1 teaspoon minced fresh sage
Instructions
Pound veal cutlets to 1/8-inch thickness, if necessary. Sprinkle cutlets with pepper. Sprinkle sliced sage on tops of cutlets; cover with prosciutto. Cover cutlets with a piece of parchment or waxed paper; with hand, gently press prosciutto into the cutlets.
Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet, prosciutto side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets.
Add wine to skillet; increase heat to medium-high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1 tablespoon room temperature butter and minced sage. Spoon sauce over cutlets. Top with tomato and cheese. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Saltimbocca Alla Romana (veal)
by ICOOK2
Ingredients: 1 1/3 lbs veal scaloppini Salt and freshly ground black pepper to taste 1/4 lb thinly sliced prosciutto ham 8 fresh sage leaves Flour for dredging 1/4 cup extra virgin olive
by ICOOK2
Ingredients: 1 1/3 lbs veal scaloppini Salt and freshly ground black pepper to taste 1/4 lb thinly sliced prosciutto ham 8 fresh sage leaves Flour for dredging 1/4 cup extra virgin olive
Veal With Prosciutto - Saltimbocca Alla Romana
by sgre52160
4 veal cutlets, pounded thin 2 tbsp olive oil and butter 1/8 tsp ground sage Salt and pepper, to taste 8 thin slices prosciutto 1 lemon, thinly sliced, for garnish Preheat broiler. In a skill
by sgre52160
4 veal cutlets, pounded thin 2 tbsp olive oil and butter 1/8 tsp ground sage Salt and pepper, to taste 8 thin slices prosciutto 1 lemon, thinly sliced, for garnish Preheat broiler. In a skill
Saltimbocca
by ICOOK2
4 thin veal cutlets Salt and pepper Powdered sage 2 thin slices prosciutto (or cooked ham) 2 thin slices Provolone cheese Vegetable oil 6 or 8 fresh mushrooms, sliced 4 teaspoons chopped parsle
by ICOOK2
4 thin veal cutlets Salt and pepper Powdered sage 2 thin slices prosciutto (or cooked ham) 2 thin slices Provolone cheese Vegetable oil 6 or 8 fresh mushrooms, sliced 4 teaspoons chopped parsle
Chicken Saltimbocca
by buckyt
1 package fresh spinach, sauted in butter. 3 T. oil, divided 1 t. pepper, no need for salt 6 chicken cutlets, pounded evenly 6 paper thin slices prosciutto (I used bacon) 1/4 c. fresh grated Parm
by buckyt
1 package fresh spinach, sauted in butter. 3 T. oil, divided 1 t. pepper, no need for salt 6 chicken cutlets, pounded evenly 6 paper thin slices prosciutto (I used bacon) 1/4 c. fresh grated Parm
view more member recipes
related CDKitchen recipes
Veal And Tomato Stew
Veal Francaise
Veal And Peppers
Ground Veal Marsala
Veal Saltimbocca With Fontina And Prosciutto
Dijon Veal Roast
Braised Veal Steak with Vegetables
Pan Roasted Veal Chops
Zesty Italian Veal Salad