Photo of Veal saltimbocca by WW

Veal saltimbocca

6
6
6
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Tender veal is rolled around thinly sliced prosciutto and then topped with a savory portobello mushroom gravy right before serving. The decadent gravy also features shallots, garlic, red wine, chicken broth, and balsamic vinegar. It comes together in minutes and couldn't be easier to make. The gravy is also terrific with chicken or pork in place of the veal if veal isn't your thing. And to save time, you can ask your butcher to prepare/pound the scallopini for you. For added convenience, you can roll up the veal ahead of time and store it, covered, in the refrigerator, for a few hours before cooking.

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.