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 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Entree
Cuisine: Italian, Italian - American
Servings: 2
Calories: 1387kcal
- 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 tablespoon unsalted butter
- 2 tablespoon 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
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
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