Veal Saltimbocca Recipe
Milk fed veal, prosciutto, shallots, mushrooms, fontina cheese, in a sage butter sauce with wilted spinach.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. Season lightly with salt and black pepper on both sides.
- 2
Assemble the Cutlets
Place a slice of prosciutto on each veal cutlet. Add 2-3 sage leaves on top of the prosciutto. If desired, secure with toothpicks.
- 3
Prepare the Vegetables
Finely chop the shallots and slice the mushrooms. Set aside.
- 4
Prepare the Spinach
Wash the spinach thoroughly and set aside for wilting later.
Cooking
- 5
Cook the Veal
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the veal cutlets, prosciutto side down, and cook for about 3-4 minutes until golden brown. Flip and cook for an additional 3 minutes. Remove the veal from the skillet and set aside.
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