Veal Saltimbocca Recipe

Time30m

Serves4

Prosciutto di parma, fresh mozzarella, duo of mushrooms, served with mashed potatoes and seasonal vegetables

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Ingredients

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1
Prepare the Veal
Pound the veal cutlets gently until they are about 1/4 inch thick. Season both sides with salt and black pepper.
2
Assemble the Saltimbocca
Place a slice of prosciutto on each veal cutlet, followed by a piece of fresh mozzarella and a few sage leaves. Fold the cutlet in half to encase the filling.
3
Cook the Mushrooms
In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the mixed mushrooms and sauté until browned and tender, about 5-7 minutes. Season with salt and pepper, then remove from the skillet and set aside.
4
Cook the Veal
In the same skillet, add the remaining olive oil and butter. Heat over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side or until golden brown and cooked through.
5
Serve
Plate the veal saltimbocca along with the sautéed mushrooms, mashed potatoes, and seasonal vegetables. Drizzle with any remaining pan sauce if desired.