One of my favorite veal dishes to make and to eat is Veal Saltimbocca. The literal translation of Saltimbocca is “Jump in the Mouth” and that certainly is a great way to describe the flavors of this easy to make Restaurant Style Dish!
Most restaurant owners would want you to think that you couldn’t begin to make this dish at home in your kitchen. But the truth is, you can make this dish faster than picking up take-out and at a fraction of the cost.
What Ingredients do I need 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 do I make Veal Saltimbocca?
The first step is to cut the veal into medallions and pound them thin using a meat hammer. Then dredge the pounded veal in flour seasoned with salt and pepper.
- Saute the mushrooms in olive oil over medium-high heat until they’re almost fully cooked. Add the floured veal to the pan.
- When the veal has been cooked on both sides, add the marsala to the pan. This will deglaze the pan and stop the cooking process. Remove from the heat.
- Add the chicken stock and seasonings to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.
- Take the butter and coat it 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 thinly sliced 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 saute 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!
MORE RESTAURANT STYLE RECIPES YOU’LL LOVE!
Veal Saltimbocca
Ingredients
- 8 ounces veal slices
- 1 ounce prosciutto very thin
- 2 oz fontina cheese shredded
- 8 oz mushrooms sliced
- 5 oz baby spinach
- 2-3 oz sweet marsala
- 2-3 ounces chicken stock
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 teaspoon sage fresh chopped (if you use dry sage you only need ½ teaspoon)
- ⅛ teaspoon black pepper
- ¼ teaspoon sea salt
- ½ teaspoon onion powder
- 3 tablespoons Olive oil to saute spinach and veal
Instructions
- Cut the veal slices into medallions and pound them thin using a meat hammer.
- Dredge the pounded veal in flour seasoned with salt and pepper. Set aside until needed.
- Saute the mushrooms in olive oil over medium-high heat until they’re almost fully cooked. Add the floured veal to the pan.
- When the veal has been cooked on both sides, add the marsala to the pan. This will deglaze the pan and stop the cooking process. Remove from the heat.
- Add the chicken stock, and seasonings to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.
- In another saute 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.
- Take the butter and coat it 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 thinly sliced prosciutto and shredded fontina cheese
- Cover the pan and allow the cheese to melt.
- Place a portion of the spinach on a plate and place the finished veal saltimbocca on top of the spinach.
- Serve with potatoes, rice, grains or over pasta and enjoy
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.
Brianna
Creamy, crispy, salty and savory; this dish has it all! Even better than my got to Italian restaurant.
Veronika
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!
Jamie
This turned out wonderful and satisfying! The flavors were delicious and the veal was so tender and melt in your mouth!
Elaine
Fantastic family meal, that’s for sure. I mean, this does sound like one of the most delicious ways to cook veal.
Patti@PattyCakesPantry
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.
Kayla DiMaggio
This veal saltimbocca is such a winner in my book! my whole family loved the dish and we were huge fans!
Amanda Dixon
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!
Emily Flint
Wow! This was delicious, my family loved it!
Swathi
Your Veal Saltimbocca was delicious and a great meal idea.
Amanda Scarlati
This saltimbocca turned out so good, thank you!
Jerika
Everyone loved your Veal Saltimbocca!:) It was so yummy! Thanks.:)
Colleen
I didn’t realize veal saltimbocca would be so easy to make at home. Thanks for this great recipe everyone loved it!
Rob
Can’t wait to make this veal!
Audrey
It was simply an amazing dish.
Lillian
Wow, I didn’t think it could be so doable to make veal saltimbocca. We loved the dish!
Anna
This veal saltimbocca looks mouthwatering!
Gloria
Wow…who needs to go out to dinner? Not me! This was the perfect recipe for date night right at home.
Lisa
I made this for dinner and my husband absolutely loved it!