Veal Saltimbocca Recipe

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

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

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https://www.whatscookinitalianstylecuisine.com/2009/07/veal-saltimbocca.html

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Veal Saltimbocca Recipe, veal recipes, veal in wine, veal with mushrooms

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