Veal Saltimbocca Recipe
Topped with prosciutto and mozzarella cheese in a lemon wine sauce with artichoke hearts, capers and sage
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Ingredients
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Meat
Toppings
Sauce
Method
Preparation
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness between two sheets of plastic wrap. Season both sides with salt and black pepper.
Assembly
- 2
Assemble the Dish
Place one slice of prosciutto on each veal cutlet and top with a slice of mozzarella cheese. Press gently to adhere.
Cooking
- 3
Cook the Veal
In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and sizzling, add the veal cutlets, prosciutto side down. Cook for about 3-4 minutes until the bottom is golden brown.
- 4
- 5
Make the Sauce
In the same skillet, add the white wine, lemon juice, artichoke hearts, capers, and sage leaves. Stir well and bring to a simmer for about 5 minutes to reduce slightly.
- 6
Combine and Serve
Return the veal cutlets to the skillet, spooning the sauce over them. Cook for another minute to heat through. Serve immediately with additional sauce drizzled on top.