Veal Saltimbocca Recipe
Veal, Mozzarella, Spinach, Mashed Potatoes, Prosciutto, Garlic, Asparagus and Marsala.
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
Mashed Potatoes
Method
Preparation of Veal Saltimbocca
- 1
Prepare the Veal
Lay the veal cutlets flat on a clean surface. Place a slice of prosciutto on each cutlet followed by a slice of mozzarella cheese.
- 2
Add Spinach and Garlic
In a pan, sauté minced garlic in a little olive oil over medium heat. Add fresh spinach and cook until wilted. Distribute the sautéed spinach evenly over the mozzarella on each cutlet.
- 3
Secure the Cutlets
Fold the veal cutlets over to encase the prosciutto, mozzarella, and spinach. Secure with toothpicks if necessary.
- 4
Cook the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove the cutlets and set aside.
- 5
Deglaze the Pan
Pour Marsala wine into the skillet to deglaze, scraping the bottom to release the flavors. Let it simmer for a few minutes until slightly thickened.
- 6
Return Cutlets to the Pan
Return the veal cutlets to the pan, spooning the sauce over them. Cook for another 2 minutes to heat through.
Preparation of Mashed Potatoes
- 7
Boil the Potatoes
Peel and chop the potatoes into even chunks. Boil in salted water until tender, about 15-20 minutes.
- 8
Preparation of Asparagus
- 9
Cook the Asparagus
In a separate pot, bring salted water to a boil. Add asparagus and cook for about 3-4 minutes until tender but still crisp. Drain and set aside.