Veal Saltimbocca Recipe
fontina, prosciutto di parma, plum tomatoes, sage, trebbiano wine, whipped potatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Place the veal cutlets between two sheets of plastic wrap and pound them to about 1/4 inch thick.
- 2
Assemble the Saltimbocca
On each veal cutlet, layer a slice of prosciutto, a few sage leaves, and a slice of Fontina cheese.
- 3
Cook the Veal
Heat olive oil in a large skillet over medium heat. Add the veal cutlets, cooking for about 3-4 minutes on each side until golden brown.
- 4
- 5
Prepare the Sauce
Dice the plum tomatoes and add them to the pan. Cook for an additional 3-4 minutes until softened. Season with salt and black pepper.
- 6
Serve
Plate the veal cutlets and spoon the tomato sauce over the top. Serve with whipped potatoes on the side.