Veal Saltimbocca Recipe
served over a bed of spinach and topped with mozzarella cheese
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Ingredients
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Meat
Sauce
Vegetables
Cheese
Seasoning
Method
Preparation
- 1
Prepare the Veal
Lay out the veal cutlets and place a slice of prosciutto and two sage leaves on each cutlet. Gently pound the cutlets with a meat mallet to adhere the prosciutto and sage to the meat.
- 2
Season the Cutlets
Sprinkle salt and black pepper on both sides of the veal cutlets to season them evenly.
Cooking
- 3
Sear the Veal
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the veal cutlets to the skillet, prosciutto side down, and cook for about 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes until cooked through. Remove from the skillet and set aside.
- 4
Prepare the Sauce
In the same skillet, add the dry white wine and chicken broth. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat and let it simmer for about 5 minutes until slightly reduced.
- 5
Serving
- 6
Prepare the Spinach
In a separate pan, sauté the fresh spinach in the remaining tablespoon of butter until wilted, about 2-3 minutes.
- 7