Veal Saltimbocca is a classic Italian dish that features tender veal cutlets topped with prosciutto and sage, and cooked in a flavorful white wine and butter sauce. This recipe is easy to make and perfect for a special dinner or a family meal. Serve the veal saltimbocca with your favorite pasta or roasted vegetables for a complete and satisfying meal.
Ingredients
- 4 veal cutlets
- 8 thin slices of prosciutto
- 8 fresh sage leaves
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 lemon, juiced
Directions
- Place each veal cutlet between two pieces of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick.
- Season the veal cutlets with salt and pepper on both sides.
- Place a slice of prosciutto and a sage leaf on top of each veal cutlet. Secure them in place with toothpicks.
- Dredge the veal cutlets in flour, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Place the veal cutlets in the skillet and cook for about 2-3 minutes on each side, or until they are golden brown. Remove them from the skillet and set aside.
- Add the white wine to the skillet and cook for about 1 minute, scraping the bottom of the skillet to release any browned bits.
- Add the chicken broth and lemon juice to the skillet and bring the mixture to a boil.
- Reduce the heat to low and return the veal cutlets to the skillet. Simmer for about 5 minutes, or until the veal is cooked through and the sauce has thickened slightly.
- Remove the veal cutlets from the skillet and discard the toothpicks.
- Stir in the remaining 2 tablespoons of butter into the sauce until melted and smooth.
- Pour the sauce over the veal cutlets and serve hot.
