Veal Saltimbocca Veal Saltimbocca

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 6 servings



Place flour in shallow dish; season with salt and pepper. Dredge veal in flour mixture, shaking off excess.

In large skillet, heat 2 tbsp butter and 1 tbsp oil over medium-high heat; brown veal in batches, turning once, until cooked through, 3 to 4 minutes. Transfer to serving plate; keep warm.

In same skillet, heat remaining butter and oil; cook sage and prosciutto, stirring often, until crispy, about 5 minutes. Add Marsala; simmer until slightly thickened, 3 to 5 minutes. Season with salt and pepper. Spoon sauce over veal; sprinkle Parmesan over top.

Serve with side of Hazelnut Broccolini with Brown Butter

Nutritional facts PER EACH OF 6 SERVINGS

  • Sodium 450 mg
  • Protein 31 g
  • Calories 345
  • Total fat 20 g
  • Cholesterol 135 mg
  • Saturated fat 8 g
  • Total carbohydrate 10 g
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Lunch & Dinner

Veal Saltimbocca