Saltimbocca Veal Piccata Recipe
Marsala, cured rosemary ham, provolone, fried sage, sauteed veal cutlet, lemon, white wine, capers, chicken pan sauce, over house-made spaghetti
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparing the Veal
- 1
Pound the Cutlets
Place veal cutlets between two sheets of plastic wrap and gently pound with a meat mallet until they are about 1/2 inch thick.
- 2
Season and Assemble
Season both sides of the pounded cutlets with salt and black pepper. On each cutlet, lay a slice of cured rosemary ham followed by a slice of provolone cheese. Secure with toothpicks if necessary.
Cooking the Veal
- 3
Fry the Sage
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add fresh sage leaves and fry until crispy, about 1-2 minutes. Remove and set aside.
- 4
Making the Sauce
- 5
Deglaze the Pan
In the same skillet, add Marsala wine and white wine. Cook for about 2 minutes, scraping the bottom of the pan to incorporate any browned bits.
- 6
Add Remaining Ingredients
Add lemon juice, capers, and chicken broth to the skillet. Simmer for another 5 minutes until the sauce reduces slightly. Adjust seasoning with salt and black pepper.
Serving the Dish
- 7
Prepare the Spaghetti
Cook the house-made spaghetti according to package instructions until al dente. Drain and set aside.
- 8
Plate the Dish
On each plate, serve a portion of spaghetti topped with the veal cutlets. Spoon the sauce over the top and garnish with fried sage leaves.
