Veal Saltimbocca Recipe

Well, this is our family version of the Veal Saltimbocca Recipe...as you all know there is no real right or wrong way to cook, my preference is always with mushrooms, and those are never found in the authentic version...I just love the mushrooms with this dish leave them out if you dislike them and usually served on a bed of spinach.


I also love making a homemade noodle recipe to serve alongside this dish, just add butter on the noodles a little grating cheese, black pepper, and some crushed garlic..you can adapt this any way you like and mix in a little of the sauce. It's delicious!

Other Alternatives and Substitutions

• chicken breast pounded and boneless pork tenderloin, filet mignon
• substitute any kind of mushrooms you prefer
• use boiled escarole instead of spinach or broccoli rabe

Try Our Favorite Italian Recipes

Veal Parmesano Sub

Veal Milanese

Italian Fried Steak

Veal Saltimbocca

This is a recipe you will to set some time aside for and well worth it the flavors are fantastic and you will feel like you just left a 5-star restaruant after this meal.


If you're looking to impress friends and family, this will be the veal recipe to make for them.

Veal Saltimbocca Recipe

Yield: 4

Author: Claudia Lamascolo

Prep time: 17 MinCook time: 45 MinTotal time: 1 H & 2 M

This is a gourmet recipe for veal found in 5-star restaurants usually served with mushrooms, prosciutto, and spinach

Ingredients

• 8 boneless veal cutlets
• 4 thin sliced prosciutto
• 1/4 cup of fontina cheese shredded
• 8 ounces of sliced baby bella mushrooms
• 1 cup of baby spinach
• 2/3 cup sweet marsala
• 2/3 cup beef broth
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1/8 of a cup heavy cream or half and half
• 1/2 teaspoon sage
• salt and pepper to taste
• 1 teaspoon granulated garlic powder
• 3 tablespoons olive oil to saute spinach and veal in

Instructions

1. Using a mallet pound the veal flat until its around 1/4 inch thick.
2. Roll each piece of veal in flour with salt and pepper added to it.
3. Heat the oil and fry the veal on both sides until golden should be around 2 minutes on each side on high heat.
4. Keep the veal warm in the baking dish.
5. Add the mushrooms to the pan with add some butter or oil if needed.
6. Add the wine and granulated garlic powder until the mushroom starts to brown.
7. Add the beef broth, seasonings, and heavy cream to the pan.
8. Simmer on low heat for 4 minutes.
9. In a clean pan saute the spinach ( we like it with fresh garlic and red pepper flakes) in a little bit of olive oil until wilted, then salt and pepper to taste.
10. Add the butter to the pan and melt it.
11. Place the veal in the pan and top it with fontina and prosciutto.
12. Heat until the cheese is melted.
13. Turn the heat to low and top each chicken breast with two slices of very thinly sliced prosciutto and shredded fontina cheese
14. Plate this with a bed of spinach and veal on top.

Notes

Other Alternatives and Substitutions

• chicken breast pounded and boneless pork tenderloin, filet mignon
• substitute any kind of mushrooms you prefer
• use boiled escarole instead of spinach or broccoli rabe

Nutrition Facts

Calories

692.71

Fat (grams)

31.63

Sat. Fat (grams)

11.1

Carbs (grams)

11.91

Fiber (grams)

0.7

Net carbs

11.23

Sugar (grams)

4.21

Protein (grams)

76.64

Sodium (milligrams)

522.77

Cholesterol (grams)

291.07

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https://www.whatscookinitalianstylecuisine.com/2009/07/veal-saltimbocca.html

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