Veal Saltimbocca Recipe
Veal sautéed in a sage white wine sauce topped with prosciutto and melted provolone cheese served over pasta.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Veal
Place the veal cutlets between two pieces of plastic wrap and pound them to about 1/4 inch thickness. Season both sides with salt and black pepper.
- 3
Assemble the Saltimbocca
Top each veal cutlet with a slice of prosciutto and two sage leaves. Secure with toothpicks if needed.
- 4
Sauté the Veal
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets, cooking for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 5
Make the Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine, scraping the bottom of the pan to deglaze. Bring to a simmer and let it reduce by half.
- 6
Finish the Dish
Return the veal to the skillet, spooning the sauce over it. Top each cutlet with a slice of provolone cheese, cover, and let it melt for about 2 minutes.
- 7
Serve
Serve the veal saltimbocca over the cooked pasta, drizzling with any remaining sauce from the skillet.
