Saltimbocca Di Vitello Recipe
Veal scallopini topped with prosciutto, sage and Marsala wine sauce, served with mashed potatoes and vegetable medley.
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 Dish
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal scallops with salt and black pepper on both sides.
- 2
Assemble the Saltimbocca
Place a slice of prosciutto and two sage leaves on top of each veal scallop. Secure with toothpicks if necessary.
- 3
Sear the Veal
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal scallops and cook for about 2-3 minutes on each side, until golden brown. Remove from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add Marsala wine and scrape up any browned bits from the bottom of the pan. Bring to a boil and let it simmer for about 5 minutes, until reduced by half.
- 5
Finish the Dish
Return the veal to the skillet, add the remaining tablespoon of butter, and cook for an additional 2 minutes. Spoon the sauce over the veal before serving.
