Saltimbocca (Veal with Prosciutto)

• 8 thin veal scallops (about 1.5 pounds total)
• 8 slices prosciutto
• 8 fresh sage leaves
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup Marsala wine
• 1/2 cup chicken stock
• Juice of 1/2 lemon

Steps

1. 1 Place a veal scallop on each slice of prosciutto. Top each with a sage leaf, then roll up tightly.
2. 2 Season veal rolls with salt and pepper, then lightly dust with flour.
3. 3 Heat olive oil in a large skillet over medium-high heat.
4. 4 Add the veal rolls and cook for about 2 minutes per side, until golden brown.
5. 5 Remove veal from skillet and set aside.
6. 6 Add butter to the skillet and let melt, then pour in Marsala wine, scraping up any browned bits.
7. 7 Add chicken stock and lemon juice, stirring to combine.
8. 8 Return veal rolls to skillet, reduce heat to low, and simmer for 5 minutes.
9. 9 Serve immediately, spooning sauce over the top.

Equipment

• Large skillet
• Meat mallet (optional)

Variations

• Substitute chicken breasts for veal for a lighter option.
• Add a splash of cream to the sauce for extra richness.

Substitutions

• Substitute chicken stock with beef stock for a richer flavor.
• Use turkey prosciutto for a leaner alternative.

Pairings

• Risotto
• Steamed asparagus

Nutrition

Tips

• Use a meat mallet to pound the veal if the scallops are too thick.
• If Marsala wine isn't available, substitute with dry sherry.

Storage

Refrigerate leftovers for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat with a splash of stock or water.

Serving Suggestions

• Serve with roasted potatoes and a side of sautéed green beans.
• Pair with a crisp Pinot Grigio.

FAQ