Veal Saltimbocca Recipe
Veal medallions, fresh sage, shallots, Prosciutto di Parma, mozzarella, complemented with Parmigiano risotto
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Ingredients
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Veal Saltimbocca
Method
Preparation
- 1
Prepare the Veal
Season the veal medallions with salt and black pepper on both sides. Place a slice of Prosciutto on each medallion and top with a sage leaf.
- 2
Sear the Medallions
In a large skillet, heat olive oil and butter over medium-high heat. Add the veal medallions and cook for about 3-4 minutes on each side until golden brown.
- 3
Add Shallots and Deglaze
Remove the medallions from the skillet and set aside. In the same skillet, add minced shallots and sauté until translucent. Pour in white wine and deglaze the pan, scraping up any browned bits.
- 4
Finish Cooking
Return the veal medallions to the skillet, cover with slices of mozzarella, and let simmer for an additional 3-5 minutes until the cheese is melted and the veal is cooked through.
- 5
Serve
Serve the veal saltimbocca hot, garnished with additional sage leaves, alongside Parmigiano risotto.
