Veal Saltimbocca Recipe

Monday, January 3, 2011
Well, this is my version of the Veal Saltimbocca Recipe...as you all know there is no real right or wrong way to cook, my preference is always with mushrooms, and those are never found in the authentic version...I just love the mushrooms with this dish leave them out if you hate them.


I also love making a homemade noodle recipe to serve alongside this dish, just add butter on the noodles a little grating cheese, black pepper, and some crushed garlic..you can adapt this any way you like mix in a little of the sauce. It's delicious!











Veal Saltimbocca Recipe


(for a printable copy see the recipe card below)


4 veal cutlets


1 pound of cleaned sliced baby Bella mushrooms


Kosher salt and freshly ground pepper to taste


8 thin slices of prosciutto


4 fresh sage leaves


1/2 cup flour


8 tablespoons extra-virgin olive oil


6 tablespoons butter


1/2 cup dry marsala wine or port


1/2 cup chicken stock


Lightly season veal with salt and pepper to taste.


Place 2 slices of prosciutto on top of each piece of veal.


Place a sage leaf on top of the prosciutto and attach them to the veal with butcher's thread or use a wooden toothpick.


Place the flour in a pie plate or a  plastic bag and shake veal into flour


Heat the butter and olive oil in a large cast-iron or heavy skillet on medium heat.


Cook the veal with the mushrooms until the prosciutto is crisp and light brown, it takes around 2 minutes on each side then keep warm and set this aside.


Using the same pan scrap any brown bits on the bottom then add the wine and reduce in half around 3 minutes.


Stir in the chicken stock and simmer for 3 to 4 minutes.


Add the veal back in and simmer until this thickens again before serving.




Veal Saltimbocca Recipe

Veal Saltimbocca Recipe

Yield: 4
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 8 MinTotal time: 18 Min
Veal Saltimbocca Recipe with mushrooms and marsala, prosciutto a classic Americanized dish

Ingredients

  • 4 veal cutlets
  • 1 pound of cleaned sliced baby Bella mushrooms
  • Kosher salt and freshly ground pepper
  • 8 thin slices of prosciutto
  • 4 fresh sage leaves
  • 1/2 cup flour
  • 8 tablespoons extra-virgin olive oil
  • 6 tablespoons butter
  • 1/2 cup dry marsala wine or port
  • 1/2 cup chicken stock

Instructions

  1. Lightly season veal with salt and pepper to taste.
  2. Place 2 slices of prosciutto on top of each piece of veal.
  3. Place a sage leaf on top of the prosciutto and attach them to the veal with butcher's thread or use a wooden toothpick.
  4. Place the flour in a pie plate or a plastic bag and shake veal into flour
  5. Heat the butter and olive oil in a large cast-iron or heavy skillet on medium heat.
  6. Cook the veal with the mushrooms until the prosciutto is crisp and light brown, it takes around 2 minutes on each side then keep warm and set this aside.
  7. Using the same pan scrap any brown bits on the bottom then add the wine and reduce in half around 3 minutes.
  8. Stir in the chicken stock and simmer for 3 to 4 minutes.
  9. Add the veal back in and simmer until this thickens again before serving.

Nutrition Facts

Calories

1082.76

Fat (grams)

65.00

Sat. Fat (grams)

20.03

Carbs (grams)

80.10

Fiber (grams)

6.01

Net carbs

74.08

Sugar (grams)

7.05

Protein (grams)

42.48

Sodium (milligrams)

1215.35

Cholesterol (grams)

233.15
Veal Saltimbocca Recipe, veal recipes, veal in wine, veal with mushrooms
veal, meat, Italian meat recipes, veal recipes
Italian American, French





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17 comments

  1. This sounds delicious! I have not ever tried to make this worried it would be difficult. You really make it sound approachable and of course flavorful as all your recipes are! Will definitely try it now! Thanks!

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  2. Fantastic! and the homemade noddles....nice touch.

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  3. Claudia, it looks incredibly delicious! I love veal but it is seldom in the stores here. Now I really have to find some. Thanks for the great recipe!

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  4. Claudia,

    creamy and delicious awesome homemade goodness.

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  5. I love this dish! The mushrooms are most welcome - I love adding vegetables whenever I can and it makes the dish even more earthier. Happiness is a homemade noodle!

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  6. Sounds so delicious! Wonderful with mushrooms for sure!

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  7. Claudia, this is by far one of my top 5 Italian dishes . . . thank you so much for sharing your recipe! It is a must-make for me! Buon Nuova Anno, amica!

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  8. I think the mushrooms would add so much depth to this wonderful dish, great idea

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  9. I've made chicken saltimbocca, but not veal. Love the addition of mushrooms :) It's almost like saltimbocca meets marsala! Very nice!

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  10. Oh my gosh Claudia wish I could buy veal! This looks absolutely fabulous and I haven't had veal in too many years now. I too like the mushrooms with this... you know what they say about great minds :)

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  11. This Saltimbocca recipe looks great & I too would go with lots of mushrooms!

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  12. Looks great and love the addition of veggies definitely worth to try...

    http://treatntrick.blogspot.com

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  13. I agree...it's gotta have lots of mushrooms ;o)
    Strangely enough, the one time I made veal...I messed it up big time...and never went back to making it again. I think I should give it another try...it looks so good.

    Ciao for now,
    Claudia

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  14. fabulous recipe,thanks for sharing!

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  15. Love that you added mushrooms here, really brings it up a bit :)

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