Saltimbocca Di Vitello Recipe

Inspired by Cossettas

Time30m

Serves2

Veal scaloppine with sage and prosciutto in a butter white wine sauce. Served with balsamic carrots

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Ingredients

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Main Dish

1 1/8 lb (500 g) Veal scaloppine

3 1/2 oz (100 g) Prosciutto

10 pieces Fresh sage leaves

1 3/4 oz (50 g) Butter

5/8 cup (150 ml) White wine

1 tsp Celtic sea salt

1 tsp black pepper

Balsamic Carrots

10.6 oz (300 g) Carrots

2 tbs Aged balsamic vinegar

1 tbs olive oil

1 tsp Honey

1 tsp Celtic sea salt

1 tsp black pepper

Method

Main Dish Preparation

Prepare the Veal

Pound the veal scaloppine to an even thickness. Season both sides with salt and black pepper.

Assemble the Saltimbocca

Place a slice of prosciutto on each piece of veal, then top with a sage leaf. Secure with toothpicks if necessary.

Cook the Veal

In a skillet, melt the butter over medium heat. Add the veal, prosciutto side down, and cook for 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes.

Make the Sauce

Remove the veal from the skillet and keep warm. Pour in the white wine, scraping up any browned bits. Allow to reduce for 3-5 minutes. Return the veal to the skillet to coat in the sauce.

Balsamic Carrots Preparation

Prepare the Carrots

Peel and slice the carrots into sticks or rounds.

Cook the Carrots

In a pan, heat olive oil over medium heat. Add the carrots and sauté for about 5 minutes.

Glaze the Carrots

Pour in balsamic vinegar and honey. Season with salt and pepper. Cook for an additional 5-7 minutes until the carrots are tender and glazed.