6

Veal Saltimbocca

Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Tender veal is rolled around prosciutto and topped with a savory mushroom gravy. This recipe is also terrific with chicken in place of veal.
Ingredients

uncooked veal cutlet

1 pound(s), 1/8-inch-thick, cut into 16 strips

prosciutto

3 oz, thinly sliced, cut into 16 strips

fresh sage

2 Tbsp, minced

kosher salt

1 tsp

black pepper

¼ tsp

unsalted butter

1 Tbsp

uncooked shallot(s)

3 medium, minced

portobello mushroom(s)

1 large, diced

minced garlic

1 tsp

red wine

2 fl oz, dry variety (1/4 cup)

canned chicken broth

2 cup(s)

balsamic vinegar

½ tsp, high quality

Instructions

  1. Arrange veal on a flat surface and place one piece prosciutto on each; sprinkle all evenly with sage. Roll up each piece of veal and place a toothpick in each roll to secure it. When all 16 scallopini are rolled up, season both sides with salt and pepper.
  2. Heat butter over medium-high heat in a large nonstick skillet. Working in batches, brown veal, flipping once, about 2 minutes per side. Place veal on a plate and tent with foil to keep warm.
  3. Add shallot and mushrooms to skillet; cook, stirring frequently, until softened and starting to brown, about 5 to 7 minutes. Add garlic to pan; cook, stirring frequently, about 1 minute.
  4. Pour wine into skillet and cook until nearly evaporated.
  5. Add broth to skillet and increase heat to high; bring to a boil. Reduce heat to low and reduce until thick and syrupy. Stir in vinegar and season with additional salt and pepper (If desired).
  6. Return veal to skillet; gently toss to coat and heat through. Remove toothpicks and serve veal with sauce spooned over top. Yields 4 pieces of veal and about 2 tablespoons sauce per serving.
Notes
To save time, ask your butcher to prepare/pound the scallopini for you. You can roll up the veal ahead of time and store it, covered, in the refrigerator, for a few hours before cooking.

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