This Old-School Veal Saltimbocca Is Worth Mastering
How to make veal saltimbocca, a classic Italian dish of veal, prosciutto, and sage, that will never go out of style.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Meat tenderizer
- Plastic wrap
- Toothpick
- Plate
- Skillet
- Paper towel
- Tongs
- Spatula
- Measuring cup
- Measuring spoon
- Serving platter
- Chef's knife
- Cutting board
- Paper towel-lined plate
- Stove
- Mixing bowl
Ingredients
- 8 (2-oz.) veal cutlets, preferably from the veal top round
- Kosher salt
- freshly ground pepper
- 16–24 thin slices of prosciutto
- 16–24 fresh sage leaves
- 1⁄2 cup flour
- 8 Tbsp. extra-virgin olive oil
- 12 Tbsp. unsalted butter
- 1⁄4 cup marsala
- 1 cup chicken stock
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