Veal Saltimbocca
Veal Saltimboccan is a beverage that serves 8. One portion of this dish contains roughly 33g of protein, 17g of fat, and a total of 316 calories. For $3.27 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 24 people have tried and liked this recipe. It is brought to you by Taste of Home. If you have flour, salt, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Try Veal Saltimbocca, Veal Saltimbocca, and Veal Saltimbocca for similar recipes.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
2 tablespoons butter
1/4 cup white wine or chicken broth
8 thin slices prosciutto or deli ham
1/2 cup all-purpose flour
2 ounces fontina cheese
1/2 cup minced fresh parsley
16 fresh sage leaves
1 tablespoon lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
8 veal cutlets (4 ounces each)
Equipment:
toothpicks
ziploc bags
frying pan
kitchen thermometer
Cooking instruction summary:
Directions Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm. Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce. Yield: 8 servings. Originally published as Veal Saltimbocca in Taste of Home Christmas AnnualAnnual 2010, p44 Nutritional Facts 1 serving equals 348 calories, 23 g fat (9 g saturated fat), 117 mg cholesterol, 490 mg sodium, 5 g carbohydrate, trace fiber, 29 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cut cheese into 1/4-in. strips.
2. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet.
3. Roll up and secure with toothpicks.
4. In a large resealable plastic bag, combine flour, salt and pepper.
5. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm.
6. Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.
Nutrition Information:
covered percent of daily need
