Veal Saltimbocca

Total Time Prep: 25 min. Cook: 10 min.

Yield 8 servings

A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.—Vance Werner Jr., Franklin, Wisconsin

Ingredients

2 ounces fontina cheese
8 thin slices prosciutto or deli ham
16 fresh sage leaves
8 veal cutlets (4 ounces each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1/4 cup white wine or chicken broth
1/2 cup minced fresh parsley
1 tablespoon lemon juice

Directions

Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks.
In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm.
Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.

Nutrition Facts

1 each: 348 calories, 23g fat (9g saturated fat), 117mg cholesterol, 490mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 29g protein.

A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.—Vance Werner Jr., Franklin, Wisconsin

Recipe Creator