Veal Saltimbocca Recipe

Monday, January 3, 2011
Well, this is our family version of the Veal Saltimbocca 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 dislike them and usually served on a bed of spinach.

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 can adapt this any way you like and mix in a little of the sauce. It's delicious!

Other Alternatives and Substitutions

  • chicken breast pounded and boneless pork tenderloin, filet mignon
  • substitute any kind of mushrooms you prefer
  • use boiled escarole instead of spinach or broccoli rabe

Try Our Favorite Italian Recipes

Slow Cooker Venison Cacciatore

Italian Fried Steak

Veal Saltimbocca

This is a recipe you will to set some time aside for and well worth it the flavors are fantastic and you will feel like you just left a 5-star restaruant after this meal.

If you're looking to impress friends and family, this will be the veal recipe to make for them.

Veal Saltimbocca Recipe

Veal Saltimbocca Recipe
Yield: 4
Author: Claudia Lamascolo
Prep time: 17 MinCook time: 45 MinTotal time: 1 H & 2 M
This is a gourmet recipe for veal found in 5-star restaurants usually served with mushrooms, prosciutto, and spinach


  • 8 boneless veal cutlets
  • 4 thin sliced prosciutto
  • 1/4 cup of fontina cheese shredded
  • 8 ounces of sliced baby bella mushrooms
  • 1 cup of baby spinach
  • 2/3 cup sweet marsala
  • 2/3 cup beef broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/8 of a cup heavy cream or half and half
  • 1/2 teaspoon sage
  • salt and pepper to taste
  • 1 teaspoon granulated garlic powder
  • 3 tablespoons olive oil to saute spinach and veal in


  1. Using a mallet pound the veal flat until its around 1/4 inch thick.
  2. Roll each piece of veal in flour with salt and pepper added to it.
  3. Heat the oil and fry the veal on both sides until golden should be around 2 minutes on each side on high heat.
  4. Keep the veal warm in the baking dish.
  5. Add the mushrooms to the pan with add some butter or oil if needed.
  6. Add the wine and granulated garlic powder until the mushroom starts to brown.
  7. Add the beef broth, seasonings, and heavy cream to the pan.
  8. Simmer on low heat for 4 minutes.
  9. In a clean pan saute the spinach ( we like it with fresh garlic and red pepper flakes) in a little bit of olive oil until wilted, then salt and pepper to taste.
  10. Add the butter to the pan and melt it.
  11. Place the veal in the pan and top it with fontina and prosciutto.
  12. Heat until the cheese is melted.
  13. Turn the heat to low and top each chicken breast with two slices of very thinly sliced prosciutto and shredded fontina cheese
  14. Plate this with a bed of spinach and veal on top.


Other Alternatives and Substitutions

  • chicken breast pounded and boneless pork tenderloin, filet mignon
  • substitute any kind of mushrooms you prefer
  • use boiled escarole instead of spinach or broccoli rabe

Nutrition Facts



Fat (grams)


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Fiber (grams)


Net carbs


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Cholesterol (grams)

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  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!

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

  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!

  4. Claudia,

    creamy and delicious awesome homemade goodness.

  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!

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

  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!

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

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

  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 :)

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

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

  13. I'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 looks so good.

    Ciao for now,

  14. fabulous recipe,thanks for sharing!

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


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