Veal Saltimbocca

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Dinner really comes together when you've got this Veal Saltimbocca recipe on the menu – a dish just as nutritious as it is noteworthy, unwrapping 31g of #protein per serving and featuring wafer-thin slices of succulent veal seared to sage and savory prosciutto, and slathered in sweet mushrooms and scrumptious cheese. 


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Prep Time:
20 minutes

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Cook Time:
20 minutes

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Total Time:
40 minutes

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Serves:
4


Ingredients:

  • 1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick

  • 1/4 teaspoon ground white pepper

  • 1 tablespoon thinly sliced fresh sage

  • 2 ounces thinly sliced prosciutto, cut to fit cutlets

  • 1-1/2 tablespoons unsalted butter

  • 1/4 cup diced seeded tomato

  • 2 ounces shaved Parmesan cheese

Sauce:

  • 1/3 cup dry white wine

  • 1 teaspoon minced fresh sage

Instructions:

  1. Pound veal cutlets to 1/8 inch thickness, if necessary. Sprinkle cutlets with pepper. Sprinkle sliced sage on tops of cutlets; cover with prosciutto. Cover cutlets with a piece of parchment or waxed paper; with hand, gently press prosciutto into the cutlets.

  2. Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet, prosciutto side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets.

  3. Add wine to skillet; increase heat to medium-high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1 tablespoon room temperature butter and minced sage. Spoon sauce over cutlets. Top with tomato and cheese. Serve immediately.


 

RECIPE VIDEO

 
 
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Nutritional Information Per Serving

278

Calories

31 g

Protein

14 g

Fat

8 g

Saturated Fat

427 mg

Sodium

2 g

Carbohydrates


120 mg cholesterol; 0.2 g fiber; 4 g monounsaturated fat; 8.7 mg niacin; 0.3 mg Vitamin B6; 1.2 mcg Vitamin B12; 1.0 mg iron; 13.6 mcg selenium; 3.1 mg zinc.


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