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    Home » Recipes » Main Meals

    Veal Saltimbocca – Restaurant Style Recipe

    Published: Sep 29, 2021 · Modified: Feb 21, 2022 by Chef Dennis Littley

    394 shares
    • Facebook168
    • Yummly
    5 from 27 votes
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    Pinterest image of veal saltimbocca

    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!

    overhead view of veal saltimbocca on a bed of wilted spinach on a white plate

    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?

    ingredients needed 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?

    two images of veal slices being pounded thin then dredged in seasoned flour

    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.

    four images showing how to prepare veal saltimbocca
    • 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.
    wilted spinach in a saute pan

    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.

    finished veal saltimbocca in a saute pan

    Remove the lid from the pan when the cheese has melted.

    close up of veal saltimbocca on a white plate

    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!

    • Classic Veal Piccata Recipe
    • Restaurant Style Veal Parm Recipe
    • Easy Chicken Piccata Recipe
    • Chicken Scarpariello {Shoemaker’s Chicken}

    Did you make this? Please RATE THE RECIPE below!

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    overhead view of veal saltimbocca on a bed of wilted spinach on a white plate
    Print Recipe Save Saved!
    5 from 27 votes

    Veal Saltimbocca

    Recreating your favorite restaurant's recipes isn't difficult and my Veal Saltimbocca can be made in your kitchen in minutes and at a fraction of the cost of eating out.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Entree
    Cuisine: Italian, Italian – American
    Servings: 2
    Calories: 1387kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
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    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

    Video

    Nutrition

    Calories: 1387kcal | Carbohydrates: 38g | Protein: 78g | Fat: 98g | Saturated Fat: 40g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 334mg | Sodium: 1704mg | Potassium: 2528mg | Fiber: 6g | Sugar: 12g | Vitamin A: 14530IU | Vitamin C: 45mg | Calcium: 519mg | Iron: 8mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Matt @ Plating Pixels

      October 11, 2021 at 12:02 am

      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.

      Reply
    2. Brianna

      October 10, 2021 at 5:50 pm

      5 stars
      Creamy, crispy, salty and savory; this dish has it all! Even better than my got to Italian restaurant.

      Reply
    3. Veronika

      October 10, 2021 at 12:28 pm

      5 stars
      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!

      Reply
    4. Jamie

      October 10, 2021 at 12:05 am

      5 stars
      This turned out wonderful and satisfying! The flavors were delicious and the veal was so tender and melt in your mouth!

      Reply
    5. Elaine

      October 09, 2021 at 8:55 am

      5 stars
      Fantastic family meal, that’s for sure. I mean, this does sound like one of the most delicious ways to cook veal.

      Reply
    6. Patti@PattyCakesPantry

      October 08, 2021 at 12:24 am

      5 stars
      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.

      Reply
    7. Kayla DiMaggio

      October 06, 2021 at 10:39 am

      5 stars
      This veal saltimbocca is such a winner in my book! my whole family loved the dish and we were huge fans!

      Reply
    8. Amanda Dixon

      October 05, 2021 at 1:29 pm

      5 stars
      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!

      Reply
    9. Emily Flint

      October 04, 2021 at 9:00 pm

      5 stars
      Wow! This was delicious, my family loved it!

      Reply
    10. Swathi

      October 04, 2021 at 7:25 pm

      5 stars
      Your Veal Saltimbocca was delicious and a great meal idea.

      Reply
    11. Amanda Scarlati

      October 04, 2021 at 5:45 pm

      5 stars
      This saltimbocca turned out so good, thank you!

      Reply
    12. Jerika

      October 04, 2021 at 11:37 am

      5 stars
      Everyone loved your Veal Saltimbocca!:) It was so yummy! Thanks.:)

      Reply
    13. Colleen

      October 04, 2021 at 11:24 am

      5 stars
      I didn’t realize veal saltimbocca would be so easy to make at home. Thanks for this great recipe everyone loved it!

      Reply
    14. Rob

      October 04, 2021 at 11:02 am

      5 stars
      Can’t wait to make this veal!

      Reply
    15. Audrey

      October 04, 2021 at 11:00 am

      5 stars
      It was simply an amazing dish.

      Reply
    16. Lillian

      October 04, 2021 at 10:29 am

      5 stars
      Wow, I didn’t think it could be so doable to make veal saltimbocca. We loved the dish!

      Reply
    17. Anna

      October 04, 2021 at 10:22 am

      5 stars
      This veal saltimbocca looks mouthwatering!

      Reply
    18. Gloria

      October 04, 2021 at 9:48 am

      5 stars
      Wow…who needs to go out to dinner? Not me! This was the perfect recipe for date night right at home.

      Reply
    19. Lisa

      October 01, 2021 at 9:31 am

      5 stars
      I made this for dinner and my husband absolutely loved it!

      Reply

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