Veal cutlet recipes – Today, I will give the name of this veal recipes is Veal Saltimboca Alla Romana , Saltimbocca translates to “jump in your mouth” and that is exactly what dish is going to do. Saltimbocca alla romana is also very simple and quick dish to prepare. ( Read Article: Veal meatball recipe )
For this recipe you are going to need:
Veal cutlet recipes
1 pound of veal cutlets
8 sage leaves
8 slices of prosciutto
2 TB of unsalted butter
1/2 cup of white wine
Kosher salt and pepper
Chopped parsley for garnish
Pound the veal to 1/4 inch thickness using your trusty mallet or skillet between either a couple sheets of plastic wrap or wax paper.
I used four cutlets and after they were pounded thin I cut them in half so that I had 8 cutlets.
With each piece of cutlet on one side I placed a piece of prosciutto and a sage leaf. Bring the other side of the cutlet over top of the prosciutto and sage. Secure this with a toothpick. I do not like to salt and pepper the cutlets because of the prosciutto. I prefer to wait till making the pan sauce to add any extra salt and pepper. ( Read Article: Veal parmigiana recipe )
Once the cutlets are done fill a bowl with 1/2 cup of flour. Roll the cutlets in the flour and shake off the excess.
Melt 2 TB of the butter in saucepan over medium heat. Once the butter has stopped foaming add in some of the floured veal cutlets. You want to make sure to work in batches so the pan stays hot enough to get some great color on the veal cutlets. Cook for 2 minutes a side. Once they have been cooked remove from the pan and set aside.
If you see the pan starting to dry up because of no butter fear not just add another TB of butter.
Once all the veal has been browned and removed from the pan add in the 1/2 cup of white wine. Scrape the bottom of the pan to free up any stuck bits.
Let the wine come up to a boil. Taste the sauce and adjust seasoning with the salt and pepper taking into consideration that the prosciutto is already salty. Add back in the veal cutlets to the pan. Turn the veal to coat them in the wine and butter sauce.
Serve the veal cutlets with some chopped parsley and more of the wine butter pan sauce drizzled over top.