Name: Tre Scalini Restaurants VITELLO SALTIMBOCA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 500 grams Veal medallions; 100 grams Parma prosciutto; 100 grams Mozzarella cheese; 10 leaves Fresh sage leaves; 100 ml Sherry (dry); 30 grams Butter; 2 tablespoons Olive oil; 1 tsp Salt; 1 tsp Black pepper

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Veal medallions, Parma prosciutto, mozzarella cheese, sage sherry demiglaze

Season the veal medallions with salt and black pepper on both sides.

Prepare the Veal

Place a slice of Parma prosciutto and a sage leaf on each veal medallion. Secure with toothpicks if necessary.

Assemble the Saltimboca

In a large skillet, heat the olive oil and butter over medium heat. Add the veal medallions and cook for about 3-4 minutes on each side or until browned and cooked through.

Cook the Veal

Remove the veal from the skillet and keep warm. In the same skillet, add the sherry and scrape up the brown bits from the bottom. Allow it to reduce for a couple of minutes.

Add the Sherry

Return the veal to the skillet and top with mozzarella cheese. Cover and let it cook for an additional 2-3 minutes until the cheese is melted.

Finish the Dish

Plate the veal saltimboca, drizzle with the sherry demiglaze, and garnish with additional sage leaves if desired.

Serve

Veal medallions

Parma prosciutto

Mozzarella cheese

Fresh sage leaves

Sherry (dry)

Butter

Olive oil

Salt

Black pepper

VITELLO SALTIMBOCA

Whitefish, lemon, white wine, Italian style bread crumbs, baby shrimp infused risotto

JOHN DORI ARREGANATA

Crab cakes, limoncello cream sauce, wilted baby greens

TORTA DI GRANCHIO

Pan seared duck breast finished with a port reduction with dried cherries

PETTO D’ANATRA

Veal lightly egg battered topped with prosciutto, eggplant, and mozzarella finished with peas in a natural reduction

Vitello Sorrentino

Costata di Maiale Milanese is a traditional Italian dish made from bone-in pork chops that are breaded and fried. This version is complemented by fresh arugula, zesty lemon juice, and rich tomato chutney, enhancing its flavor profile. Here's how to make this delicious dish at home.

Costata di Maiale Milanese

Cavatelli Bolognese is a traditional Italian dish featuring small, shell-shaped pasta served with a rich meat sauce made from ground beef and pork. This version is layered with the flavors of sautéed vegetables, garlic, and red wine, creating a hearty and savory experience. Here's how to make this comforting dish at home.

CAVATELLI BOLOGNESE

Make VITELLO SALTIMBOCA Recipe in just 30m. Veal medallions, Parma prosciutto, mozzarella cheese, sage sherry demiglaze

Vitello Saltimboca Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions