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Veal Saltimbocca

The translation of this name from Italian is “jump in mouth” which is the sensation you get as you bite into a tender piece of this veal topped with fresh sage and prosciutto. All of your taste buds will be tantalized.

  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 lb (500 g) Ontario veal scallopini
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) dry white wine
  • 4 (2 oz/ 60 g) slices prosciutto, slivered
  • 8 fresh sage leaves, slivered
  • 1/4 cup (50 mL) freshly grated Parmesan cheese

 Serves: 4

Cut veal into serving sized pieces. In shallow dish, combine flour, salt and pepper. Dip veal into flour, coating both sides and shaking off excess flour. Transfer to waxed-lined plate. Repeat with remaining veal; reserving excess flour.

In a large nonstick skillet, heat a small amount of the oil over medium-high heat. Brown veal in small batches, for about 1 minute per side, adding more oil as necessary between batches. Transfer to large shallow baking dish.

Reduce heat to medium; add 1 tsp (5 mL) of the remaining oil to pan. Sprinkle in reserved flour; cook, stirring, for about 1 minute. Gradually whisk in wine; simmer, stirring, for about 3 minutes or until slightly thickened. Sprinkle sauce with prosciutto, sage and parmesan and stir until combined. (Dish can be cooled, covered and refrigerated for up to 8 hours. Reheat in 350 F (180 C) oven for about 20 minutes or until hot). Pour sauce over veal in dish and serve.

Source: Ontario Veal Appeal (ontariovealappeal.ca)

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Veal Saltimbocca