New! Veal Saltimbocca Recipe
Tender veal hand breaded topped with spinach, provolone cheese, and prosciutto Di Parma in a marsala wine sauce. Served with mashed potatoes and fresh asparagus.
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Ingredients
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Veal Saltimbocca
Mashed Potatoes
Asparagus
Method
Veal Saltimbocca
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Season both sides with salt and pepper.
- 2
Assemble the Saltimbocca
On each veal cutlet, layer a slice of prosciutto, followed by a slice of provolone cheese, and a handful of fresh spinach. Roll the cutlet tightly and secure with toothpicks.
- 3
Bread the Cutlets
Dredge each rolled cutlet in flour, dip into beaten eggs, and coat with breadcrumbs.
- 4
Cook the Cutlets
Heat olive oil and butter in a large skillet over medium heat. Add the breaded cutlets and cook for about 4-5 minutes on each side, or until golden brown. Remove from skillet and keep warm.
- 5
Make the Marsala Sauce
In the same skillet, add Marsala wine and bring to a boil, scraping up any brown bits. Simmer for 5 minutes until slightly reduced.
- 6
Combine
Return the veal cutlets to the skillet, spoon some of the sauce over them, and cook for another 2-3 minutes until heated through.
Mashed Potatoes
- 7
- 8
- 9