One of my favorite veal dishes to make and eat is Veal Saltimbocca. Tender veal cutlets sauteed with mushrooms in a light marsala sauce served over wilted spinach and topped with slices of salty prosciutto, and fontina cheese makes this Saltimbocca all Romano a dish you’re whole family will love.
The literal translation of this classic Italian dish is “Jump in the Mouth,” and that certainly is a great way to describe the flavors of this easy-to-make Restaurant Style Dish!
You’ll see different veal saltimbocca recipes across the internet, but there are as many Italian recipes as there are Italian grandmothers. My easy veal saltimbocca recipe is one I was taught in Italy and the one I’ve used throughout my restaurant career.
If you love veal dishes, try my classic Veal Milanese. It’s another simple recipe that is sure to impress your guests.
Table of Contents:
Ingredients to Make Veal Saltimbocca?
Let’s start by gathering the ingredients we need to make Veal Saltimbocca. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Do I have to use prosciutto and fontina to make this dish?
No, you don’t, but these are the traditional ingredients. You can leave out the prosciutto and use your mozzarella instead of fontina. But trust me, and make it the traditional way before you adjust the recipe.
How toVeal Saltimbocca
The first step is to cut the veal into medallions and pound them thin using a meat mallet. Then dredge the pounded veal slices in flour seasoned with salt and pepper.
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This is the meat hammer I recommend, and if you’re looking for a good cutting board, this is the one I use.
- Add the mushrooms to a large frying pan with olive oil over medium-high heat and cook the mushrooms until they’re almost fully cooked. Then add the floured veal to the pan.
- When the veal has been cooked on both sides, add the marsala wine to the saute pan. This will deglaze the pan, loosen the brown bits from the bottom of the pan and stop the cooking process. Remove from the heat. (if you don’t like marsala, you can use a dry white wine instead).
- Add the chicken stock and seasonings to the pan. Reduce to medium heat and continue to cook, allowing the sauce to reduce.
- Take the tablespoons of butter and coat them in flour, pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce, and the butter will impart a rich flavor.
- Turn the heat to low and top each veal medallion with a slice of prosciutto and shredded fontina cheese
- Cover the pan and allow the cheese to melt.
While the veal is cooking or before you start the veal.
Using another frying pan add in a little olive oil and the baby spinach, saute until completely cooked, and set aside (make sure you drain off any extra oil)
*you can use water instead of oil if preferred.
Remove the lid from the pan when the cheese has melted.
Place a portion of the spinach on a plate and place the finished veal saltimbocca on top of the spinach and you’re ready to enjoy this delicious restaurant-style dish!
Veal Saltimbocca is a classic Roman dish that can be made in less than 30 minutes, making it perfect for a busy weeknight and still elegant enough for a special occasion.
You just WOWED this Italian woman..it took me over 30 years to find and duplicate one of my favorite Italian restaurant’s recipe.(Casa Polizzi which was located in Belleville, New Jersey )
Oh my heavens THIS IS IT ! I didn’t have Fontina cheese on hand however, I used Brie.. which made a nice and creamy sauce, especially over the baked potato ! A “restaurant’s secret”, which I used was pounded thin pork cutlets instead of veal. (When you are serving the cutlets in a sauce you really can’t tell the difference.) The mushrooms that were included enhanced and complemented this recipe, and brought it to a different level. Buon Pasto..!! (Good Meal)
Chef Dennis Littley
Thank you so much for taking the time to let me know how much you enjoyed my recipe! You really made my day, and I guess it’s similar to your favorite since I learned the recipe from my adopted Italian Nonna in New Jersey.
I never subbed pork for veal, but I did know some that did and it does make a delicious dish.
Matt @ Plating Pixels
Who needs to go out to a fancy restaurant when you can make some thing like this! Seriously, dinners at home just got oh so fancy.
Creamy, crispy, salty and savory; this dish has it all! Even better than my got to Italian restaurant.
I just made this recipe and it’s a winner! The meat is so tender and the sauce is very flavorful! Going to make it again next week!
This turned out wonderful and satisfying! The flavors were delicious and the veal was so tender and melt in your mouth!
Fantastic family meal, that’s for sure. I mean, this does sound like one of the most delicious ways to cook veal.
I never realized how easy it was to prepare veal saltimboca. My family loved this, and you’re going to save me tons of money since I won’t have to go out to eat. I was wondering if saltimboca can be made with other cuts of meat.
This veal saltimbocca is such a winner in my book! my whole family loved the dish and we were huge fans!
This made for such a wonderful date night meal! The sauce was so decadent, and the veal came out perfectly tender. Truly an impressive recipe!
Wow! This was delicious, my family loved it!
Your Veal Saltimbocca was delicious and a great meal idea.
This saltimbocca turned out so good, thank you!
Everyone loved your Veal Saltimbocca!:) It was so yummy! Thanks.:)
I didn’t realize veal saltimbocca would be so easy to make at home. Thanks for this great recipe everyone loved it!
Can’t wait to make this veal!
It was simply an amazing dish.
Wow, I didn’t think it could be so doable to make veal saltimbocca. We loved the dish!
This veal saltimbocca looks mouthwatering!
Wow…who needs to go out to dinner? Not me! This was the perfect recipe for date night right at home.
I made this for dinner and my husband absolutely loved it!