Veal Saltimbocca Recipe
Prosciutto, and mozzarella over spinach.
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
Method
Preparation
- 1
Prepare the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and set aside.
- 2
Prepare the Veal
Place the veal cutlets between two sheets of plastic wrap. Gently pound them with a meat mallet to about 1/4-inch thickness. Season both sides with salt and black pepper.
- 3
Assemble the Cutlets
On each veal cutlet, layer a slice of prosciutto followed by a slice of mozzarella cheese. Place a small amount of sautéed spinach on top of the cheese.
- 4
Fold and Secure
Fold the veal cutlets over to create a pocket. If necessary, use toothpicks to secure the edges.
Cooking
- 5
Dredge the Cutlets
In a shallow dish, place the flour. Dredge each veal cutlet in the flour, shaking off any excess.
- 6
- 7
Deglaze the Pan
Remove the cutlets from the skillet and set aside. Pour in the white wine into the same skillet, scraping up any browned bits from the bottom. Allow it to simmer for 2 minutes.
- 8
Finish Cooking
Return the cutlets to the skillet and spoon some of the sauce over them. Cover and cook for another 5 minutes until the veal is cooked through.
- 9
Serve
Remove toothpicks if used, and serve the veal saltimbocca warm, drizzled with the sauce and garnished with additional sautéed spinach if desired.
