Veal Saltimbocca Recipe
Sautéed, baked and topped with prosciutto, sage and melted fontina in a brown wine sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Veal
Pound the veal cutlets to an even thickness of about 1/4 inch. Season both sides with salt and black pepper.
- 2
Assemble the Cutlets
Place a slice of prosciutto on each veal cutlet and top with 2 sage leaves. Secure with toothpicks if necessary.
- 3
Dredge in Flour
Spread the flour on a plate and dredge each assembled veal cutlet in the flour, shaking off any excess.
Cooking
- 4
Sauté the Cutlets
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and sauté for about 2-3 minutes on each side until golden brown. Remove cutlets from the skillet and set aside.
- 5
Make the Sauce
In the same skillet, add the remaining tablespoon of butter. Sauté the minced garlic until fragrant, about 30 seconds. Then, deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- 6
Add Stock
Add the chicken or veal stock to the skillet. Bring to a simmer and let it reduce for about 5 minutes. Season with salt and black pepper to taste.
- 7
Bake the Cutlets
Preheat your oven to 375°F (190°C). Place the sautéed veal cutlets in a baking dish. Pour the sauce over the cutlets, then sprinkle the fontina cheese on top. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.