Jul 14 2026
Restaurants›Assaggio Kailua›Veal Saltimbocca Romana Recipe

Veal Saltimbocca Romana Recipe

Inspired by Assaggio Kailua
Time45m
Serves4

Lightly Breaded Veal Pan Fried in Olive Oil, Topped with Spinach, Melted Mozzarella Cheese, Prosciutto Ham in a Mushroom White Wine.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Veal

    Season the veal cutlets with salt and black pepper. Place a slice of prosciutto on each cutlet, pressing it gently to adhere.

  2. 2

    Coat the Veal

    Dredge each prosciutto-topped veal cutlet in flour, shaking off the excess flour.

  3. 3

    Prepare the Spinach and Cheese

    In a skillet, heat half of the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the spinach and cook until wilted. Set aside.

  4. 4

    Mushroom Sauce

    In the same skillet, add the sliced mushrooms and sauté until softened. Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.

Cooking

  1. 5

    Fry the Veal

    In a separate skillet, heat the remaining olive oil over medium-high heat. Add the breaded veal cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through.

  2. 6

    Add Spinach and Cheese

    Once the veal is cooked, top each cutlet with the sautéed spinach and sprinkle with mozzarella cheese. Cover the skillet briefly to melt the cheese.

  3. 7

    Serve with Mushroom Sauce

    Place the veal cutlets on a serving platter and pour the mushroom white wine sauce over the top. Garnish with fresh basil leaves.

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