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overhead view of veal saltimbocca on a bed of wilted spinach on a white plate
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5 from 53 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 minutes
Cook Time10 minutes
Total Time20 minutes
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)
  • 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