Best Veal Saltimbocca Recipes

VEAL SALTIMBOCCA

Steps:

• Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.

VEAL SALTIMBOCCA

Steps:

• Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
• Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.

VEAL SALTIMBOCCA

Steps:

• Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
• To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.

SALTIMBOCCA (VEAL CUTLETS WITH PROSCIUTTO AND SAGE)

Steps:

• Pound veal cutlets on a flat surface with a meat mallet until very thin. Lay 1 slice of prosciutto and 1 sage leaf on top of each veal cutlet and secure with toothpicks.
• Melt butter in a large skillet over medium heat. Increase heat to high and add the cutlets. Quickly brown on both sides, lightly seasoning with salt, 1 to 2 minutes per side. Grind black pepper on top and pour in a few tablespoons of white wine. Cook off wine quickly and transfer cutlets to a warm serving dish. Pour juice from the skillet over the cutlets and serve immediately.

VEAL SALTIMBOCCA

Steps:

• Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
• Season veal with sage and pepper.
• Dredge veal in flour; shake off excess.
• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
• Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
• Transfer veal to platter; tent with foil to keep warm.
• Pour off fat from skillet and discard.
• Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
• Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
• Pour sauce over veal.
• Garnish with lemon wedges and serve.

VEAL SALTIMBOCCA

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook until sizzling, about 30 seconds. Stir in spinach leaves; cover skillet. Reduce heat to low and cook until spinach is just wilted, stirring occasionally, 4 to 5 minutes.
• Mix flour, salt, and pepper together in a shallow bowl. Press each cutlet into flour mixture to coat; shake off excess flour. Place the floured cutlets onto a plate while flouring the rest; do not stack. Place 2 sage leaves and 1 prosciutto slice on each floured cutlet, roll cutlets, and secure with toothpicks at each end. Refrigerate cutlet rolls for 30 minutes.
• Heat remaining olive oil in a skillet over medium heat. Cook cutlet rolls until veal is browned but still slightly pink in the center, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place cooked cutlets in a baking dish and place in preheated oven to keep warm.
• Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon. Stir in butter until smooth, 1 to 2 minutes.
• Place spinach on a large serving platter. Place cutlets on top of spinach, pour Marsala Wine mixture over the cutlets, and top with hard-boiled egg slices to serve.

VEAL SALTIMBOCCA

Steps:

• Dredge 3 (2 oz.) pieces of veal in flour and place in saute pan over medium heat with oil.
• Allow veal to cook on each side for about 35- 40 seconds.
• Taking pan off of flame, pour in white wine and put back on stove.
• Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper.
• Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal.
• Dredge butter in flour and put in pan.
• Let reduce for another minute or so and take off heat.

VEAL SCALOPPINE SALTIMBOCCA

Steps:

• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 tablespoon oil. Keep warm.
• Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat veal in cornmeal mixture.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add veal, prosciutto, and sage. Sauté 2 minutes. Turn veal over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer veal to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return veal to skillet to coat with sauce.
• Divide pasta between 2 plates. Top with veal and sauce, dividing equally.
• A dried herb mixture available at specialty foods stores and some supermarkets.

VEAL SALTIMBOCCA

Steps:

• Prep the veal: Stretch a sheet of plastic wrap on a work surface. Place a few drops of water on the plastic (to keep the meat from sticking), then put down a veal cutlet. Arrange 3 sage leaves on the veal; then place a layer of prosciutto over the sage leaves. Add a few more drops of water, then place another piece of plastic wrap on top. Using a rolling pin, pound the veal so the prosciutto adheres to the veal. Repeat with remaining veal, sage, and prosciutto. Chill cutlets in the refrigerator, 15 minutes.
• Cook the veal: Heat 2 tablespoons olive oil in a skillet over medium heat. Peel the plastic from the veal and dust with flour on both sides, shaking off excess. Season with black pepper. Working in batches, place 2 pieces of veal into the skillet, prosciutto side down. Cook until the edges start to brown, 2 minutes. Meanwhile, in a bowl, toss arugula with ¼ cup olive oil and a generous squeeze of lemon juice; set aside.
• After the cutlets have begun to brown on the edges, flip them over. Add ½ cup wine to deglaze the pan, then continue cooking to reduce the wine by half, shaking the pan over the heat, 30-60 seconds. Add 1 tablespoon butter and turn off the heat; swirl the pan around to melt the butter and bring the sauce together. Repeat with remaining veal, wine, and butter. Assembly: Place veal on a plate and spoon sauce on top; garnish with a generous helping of arugula before serving.

VEAL AND LEMON SALTIMBOCCA

Steps:

• Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
• Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
• Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.

VEAL SALTIMBOCCA "MILANESE STYLE"

Steps:

• Preheat the oven to 400 degrees F.
• Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop. Cover the chop with a piece of plastic wrap. Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3 inch thick. Remove the plastic wrap and discard. Stuff one piece of the fontina cheese into the pocket and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that with 2 pieces of prosciutto. Turn over the chop and repeat on the other side.
• Place the flour, eggs and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the prosciutto-wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, followed by the panko, packing the breadcrumbs on to the chop to help them stick.
• In a medium skillet, heat the olive oil over medium-high heat until hot. Add the breaded chop and cook until the breadcrumbs on the first side are golden brown, about 2 minutes. Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well. Remove the chop to a baking tray and roast in the oven until cooked to 155 degrees F, 8 to 10 minutes. Allow the veal to rest for 5 minutes before serving.
• Serve topped with Parmesan shavings and fried sage along with grilled lemon on the side if desired.

ROASTED VEAL TENDERLOIN "SALTIMBOCCA"

Steps:

• Place a piece of feuille de brik on the counting board and brush heavily with melted butter. Lay out 2 slices of prosciutto side by side, and lay 2 slices of provolone on top. Fold the 2 sides in, and roll up like an egg roll. Repeat with remaining 3 feuille de brik and refrigerate all raviolettas.
• Peel potato and cut into cubes. Place cubes in a large pot, cover with cold water and salt. Bring to a simmer and cook until tender. Remove from heat and drain potatoes. Place in blender with cream and butter. Puree until smooth. Season with salt and pepper. Keep warm.
• Preheat oven to 400 degrees F.
• In large saute pan over high heat, add 3 tablespoons extra virgin olive oil. Season veal with salt and pepper. Add veal to pan and sear evenly on both sides. Place in oven for 8 minutes. Remove from oven and let rest for a few minutes before slicing.
• While veal is roasting, place large nonstick pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil and cook raviolettas until golden brown on each side and cheese is melted. Remove from pan and keep warm. Place veal stock in pan, add sage and bring to a simmer.
• To serve, place 2 ounces potato bechamella in center of each plate. Slice veal tenderloin into 4 to 5 pieces. Place ravioletta in center of potato and fan veal over it. Whisk together 1 tablespoon olive oil and red wine vinegar. Slice and add shallot. Warm vinaigrette slightly and pour over spinach to wilt it. Place spinach over the veal tenderloin. Drizzle 2 tablespoons of veal sage sauce around potato bechamella.

VEAL SALTIMBOCCA

Steps:

• Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal. Season veal with sage and pepper. Place 1 slice of prosciutto atop each veal scallop. Fold each veal scallop in half crosswise. Secure open ends with toothpick.
• Dredge veal in flour; shake off excess. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden, 2 to 3 minutes per side. Transfer veal to platter; tent with foil to keep warm. Pour off fat from skillet and discard.
• Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low. Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season sauce with salt and pepper. Remove toothpicks from veal. Pour sauce over. Garnish with lemon wedges and serve.

VEAL SALTIMBOCCA WITH SPINACH & FONTINA CHEESE

Steps:

• Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides.
• In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan).
• Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter.
• Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top.
• Pour mushrooms and sauce over veal.
• Garnish with parsley and serve.

SALTIMBOCCA VEAL CUTLET SANDWICH

Steps:

• For the cutlets: Heat the canola oil in a large skillet to 350 degrees F. Pound the veal using a meat mallet, 1/4-inch thick. Dip the veal in the beaten egg, coat with the breadcrumbs and fry in the oil until crispy and golden, about 2 minutes per side. Remove the cutlets and cook the prosciutto in the same pan until very crispy, about 1 minute. Drain on paper towels.
• For the mayo: In a bowl, add the mayonnaise, gherkins and sage. Mix.
• Spread the sweet mayonnaise on the kaiser rolls, lay down the cutlets, crispy prosciutto and top with the baby romaine.

VEAL CHOP SALTIMBOCCA

Steps:

• Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with one sage leaf. Lay a piece of prosciutto on each chop and press to seal.
• Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon-side up, and cook for 6 minutes. Turn the chops over and cook until the prosciutto starts to caramelize, 2 to 3 minutes. Remove from the skillet and tent with foil to keep warm.
• Add the white wine to the skillet and deglaze over high heat, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half, about 5 minutes. Add the tomatoes, cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir until combined and hot. Pour some of the sauce over each veal chop and top with the remaining teaspoon of finely chopped sage. Serve immediately.

VEAL SALTIMBOCCA

Steps:

• Pound the veal to an even 1/4-inch thickness with a meat mallet. Cover each piece of veal with a slice of prosciutto, and lightly pound with the back of a knife, scoring the prosciutto so it is embedded in the veal. With a toothpick, pin a sage leaf onto each piece of veal.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Toss in the crushed garlic; once the garlic is sizzling, add the spinach and season with 1/4 teaspoon salt. Cover, and cook until the spinach has wilted, about 3 minutes. Uncover, and cook away any excess liquid, about 3 minutes more. Remove the spinach from the pan, and keep warm while you cook the veal.
• Lightly flour the veal scaloppini. Wipe out the skillet, then, over medium-low heat, heat 2 tablespoons butter with the remaining olive oil. When melted, add the veal to the skillet, prosciutto-sage side down. Lightly brown both sides, about 1 minute per side. Remove the veal to a plate.
• Wipe out the skillet, and set over medium-high flame. Toss in the remaining butter. When melted, add the remaining sage leaves. Once the sage is sizzling, pour in the wine. Bring to a boil, then add the stock and the remaining salt. Boil until the liquid has reduced by about half, about 5 minutes. Return the veal to the pan, and simmer until just cooked through, about 1 to 2 minutes. Remove the toothpicks, and serve over the spinach.

VEAL SALTIMBOCCA (SALTIMBOCCA ALLA ROMANA)

Steps:

• 1. Arrange two slices of veal between two sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness. Repeat with the remaining veal. Arrange two leaves of sage and two slices of prosciutto on each piece of veal, and press lightly to adhere. Lightly dust the prosciutto side of each piece of veal with a small amount of flour.
• 2. In a large sauté pan over moderately high heat, warm the olive oil. Working in batches if necessary, sauté the veal, prosciutto side down first, until the prosciutto is crispy and the veal is just cooked through, about 2 minutes per side. Set cooked pieces aside on a plate and cover with aluminum foil to keep them warm.
• 3. Remove any excess oil from the pan and deglaze the pan with the stock or broth. Add the butter to the pan and reduce by about one third until thickened, 3 to 4 minutes. Return the meat to the pan and continue cooking to heat through as needed, about 1 minute. Serve the meat with the sauce spooned over top.

VEAL SCALOPPINE SALTIMBOCCA

Steps:

• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Drain.
• Transfer to large bowl and toss with 1 tablespoon oil.
• Keep warm.
• Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl.
• Coat veal in cornmeal mixture.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium heat.
• Add veal, prosciutto, and sage.
• Sauté 2 minutes.
• Turn veal over and sauté until cooked through, about 2 minutes longer.
• Add Marsala and broth; boil until slightly reduced, about 1 minute.
• Transfer veal to plate.
• Add butter to skillet; whisk until melted.
• Season sauce to taste with salt and pepper.
• Return veal to skillet to coat with sauce.
• Divide pasta between 2 plates.
• Top with veal and sauce, dividing equally.

GIADA'S VEAL SALTIMBOCCA

Steps:

• Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of the chop. Top with two leaves of sage. Wrap the veal, sage and lemon in a large piece of prosciutto and press to seal. Preheat the oven to 350 degrees F. Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Sauté until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and sauté for another 2 minutes. Transfer the veal to a foil-lined baking sheet and bake until medium-rare, about 10 minutes. Meanwhile, pour off the excess oil from the pan. Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, pepper, and remaining 1 teaspoon finely chopped sage. Stir until combined and hot. Place the veal on top of the sauce to serve. Serve immediately.