Veal Saltimbocca Recipe
Veal scallopini sautéed in marsala wine with prosciutto and sage over spinach topped with homemade mozzarella
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal scallopini with salt and black pepper. Place one slice of prosciutto and a sage leaf on each piece of veal, securing them with toothpicks if necessary.
- 2
Sauté the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper, then remove the spinach from the skillet and set aside.
- 3
Cook the Veal
In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the veal scallopini, cooking for 2-3 minutes on each side until golden brown.
- 4
Deglaze the Pan
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow it to simmer for about 5 minutes until the sauce slightly thickens.
- 5
Assemble the Dish
On each plate, layer the sautéed spinach, then place the veal on top. Finish with slices of homemade mozzarella, allowing them to melt slightly from the heat of the veal.