Really good. Add veal, a few rolls at a time, and shake to coat

With a short ingredient list, traditional veal saltimboccaalso called veal scaloppine or saltimbocca alla Romanais remarkably simple to make. It's great!This recipe was so easy and fantastic. A delicious wine sauce makes this hearty entree even more special. I also inluded spinanch and fresh mozzarella on top.This is a wonderful dish! Ugh! I cooked a little longer than that and wished I hadn't. This recipe is a breeze to make, but looks and tastes like something you would order in a very expensive restaurant.

Oh my!

"Salt"imbocca is right!

Always use Fresh Sage leaves and to balance the sauce add 1/2 cup heavy cream and simmer 'til it thickens.

Modern variations include lightly flouring the meat, adding mozzarella, or even usi… Be sure to use a good wine one that you would drink.The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. I've never had saltimbocca before so I can't say whether it tastes like it should or not, but I made the recipe exactly as written and it was absolutely delicious. This is such a quick, easy dish to make. Pound veal cutlets between two sheets of wax paper.
It is elegant and something different. Too much for me. I can't wait to fix it again.I'm a bit against eating veal but since I couldn't find a recipe for chicken saltimbocca, I had no other choice. IMO, this recipe would be fantastic using pork cutlets or chicken cutlets if you prefer not to eat veal. The sauce was plentiful...more than enough to serve with the veal and to lightly sauce the crushed potatoes we had as a side. My husband on the other hand raved about it.This was absolutely wonderful - my husband ate the leftovers two days in a row after the night I made it. I also added the mozzerella cheese and used snipped fresh sage. I did do a little improvising, however.

When I was ready to serve, I tossed the whole thing in the oven just to heat through. Perfect.This was fast easy and a big and tasty hit - I wuill make this again for sureThis was really good.

Next time I make it, I would skip the toothpicks and use butchers twine. check out http://feastonthecheap.wordpress.comREALLY good, with a few changes.

In a large resealable plastic bag, combine flour, salt and pepper.

Roll up and secure with toothpicks.

The proscuitto was really salty and so was the sauce. This is definitely a special occasion keeper.

In a large resealable plastic bag, combine flour, salt and pepper. WAY too much butter though. Add broth and wine, stirring to loosen browned bits from pan. Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper. Lightly, salt and pepper both sides. I made the rolls about bit-size, made them ahead, and placed them in a baking dish topped with the sauce.

Allow veal to cook on each side for about 35- 40 seconds.

Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened.

Repeat with remaining veal. strips. Here are mine: substituted turkey breast cutlets for the veal - just as tasty, and 1/3 the price; took the advice of the poster who used chopped fresh sage and garlic, and added Provolone cheese to the rolls. Place 1 … Meaning literally to jump in mouth, saltimbocca is an iconic Roman dish traditionally made with veal, prosciutto, and fresh sage leaves in a delicate white wine and butter sauce. And watch videos demonstrating recipe prep and cooking techniques.

Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. My guests at The Inn at Merridun in Union, SC Loved it. I ended up putting in a bit of brown sugar and just a slight bit of rosemary and thought it worked well.Gruyere is also a nice cheese and adds a different flavor.

Flatten to thickness of 1/8-inch using mallet or rolling pin. In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Served with fresh spinach sautéed with a little minced garlic. An easy, delicious dish - my husbands wants to know when I'll make it again!I used marsala wine instead of white wine and it turned out terrific.


That way it will truly be delicious !To save money, you can swap out veal for turkey medallions. I can't wait to make it again. The sauce was absolutely bursting with flavor. !Fantastic recipe... so easy and delicious beyond your wildest imagination! Discard toothpicks; serve with sauce.

Taking pan off of flame, pour in white wine and put back on stove. This was nothing short of amazing. https://www.saveur.com/article/Recipes/Saltimbocca-alla-Romana

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