Ingredients for Veal Saltimbocca
- Top Round Veal
- 4 slices prosciutto
- Frozen Chopped Spinach
- Parmesan Cheese
- 2 tablespoons all-purpose flour
- Beef Broth
- Fresh Lemon Juice
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup dry white wine
- Salt and pepper to taste
- Pepper
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How to Make Veal Saltimbocca
- Preheat oven to 375°F (190°C).
- Wash and thoroughly dry the spinach. Squeeze out excess water.
- In a bowl, toss spinach with 2 tablespoons of olive oil.
- Gently flatten the veal (or chicken/pork) cutlets using a meat mallet to an even thickness.
- Place a slice of prosciutto on each cutlet.
- Top each prosciutto slice with 1/4 of the spinach mixture.
- Place a slice of cheese on top of the spinach.
- Roll up each cutlet tightly and secure with a toothpick.
- In an oven-safe skillet, heat the remaining 2 tablespoons olive oil and butter over medium heat.
- Lightly dust the rolled cutlets with flour.
- Sauté the cutlets for 3 minutes per side, until lightly browned.
- Add white wine, lemon juice, and broth to the skillet. Season with salt and pepper.
- Bring to a simmer, then transfer the skillet to the preheated oven.
- Bake for 10-12 minutes, or until the cutlets are cooked through and the cheese is melted and bubbly.
- Remove from oven and let rest for 2 minutes before removing toothpicks.
- Arrange the veal saltimbocca on a warm serving platter.
- Pour the pan juices over the cutlets.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
48g
Carbs
9g
