Saltimbocca PDF Print E-mail
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Wednesday, 22 June 2011 01:51

Delicious Italian appetizer; most popular when served at a cocktail party!


  • 6 thin veal cutlets
  • Salt
  • Fresh ground black pepper
  • Powdered sage
  • 2 thin slice prosciutto (or cooked ham)
  • 2 thin slices provolone cheese (or other mild cheese)
  • 2 TBS olive oil
  • 6 fresh mushrooms, sliced
  • 4 tsp finely chopped parsley
  • 1 clove garlic crushed
  • 3 TBS butter, divided
  • 2 cups dry white wine
  1. Season cutlets with salt, pepper, and sage
  2. Layer slice of ham then cheese on each cutlet, and place one assembly on top the other, forming a ‚Äúcutlet sandwich‚ÄĚ
  3. Press edges of veal together to hold filling and secure with wooden toothpicks
  4. In skillet het oil and brown outsides of veal well; remove and keep warm
  5. In small pan sauté mushrooms, parsley and garlic in 1 TBS butter
  6. To skillet used to brown veal, add wine, heat, and scrape remaining browned bits into wine; add mushroom mixture to wine
  7. Return veal to skillet and ladle sauce over meat
  8. Add remaining butter and cook slowly over low het until tender
  9. Remove toothpicks before serving

Serves 2


Last Updated on Sunday, 24 May 2015 18:45