Veal Saltimbocca
Updated Sept. 16, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4small veal cutlets, pounded very thin
- 8slices prosciutto
- 1½tablespoons butter
- 1½tablespoons olive oil
- Sea salt
- Splash of white wine (just a few drops)
- 8sage leaves
Nutritional analysis per serving (4 servings)
287 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 25 grams protein; 881 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place 2 slices of prosciutto on each piece of veal so they cover the ends and overlap in middle. Fold veal in half, securing with toothpicks in 2 places.
- Step 2
In a medium nonstick pan, heat butter and olive oil until foamy. Add the veal packages and sage leaves, and sauté for about 1 minute on each side, turning once, until slightly brown. Season with salt as they cook, and sprinkle white wine into the pan as they finish. Discard sage and serve.
Private Notes
Comments
I’m not easy with cooking meat. Cooking according to the recipe was easy and the Saltimbocca was delicious. Loving sage I did not throw it away but ate it with the meat. mmm hh
1. Excellent with boneless skinless chicken breast, sliced in two horizontally. 2. No need for toothpicks, just start with prosciutto side down. 3. Discard the Sage??? Never!
Subbed in chicken breast for the veal. Did not need any salt as the prosciutto is enough. Very tasty with risotto and asparagus.