SALTIMBOCCA
Have this savory Mediterranean dish ready in 25 minutes! Saltimbocca literally translates to "jump in the mouth," a phrase that describes how the flavors of veal, prosciutto and sage come to life when you take a bite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pound each veal steak with flat side of meat mallet to tenderize and flatten slightly. Coat veal with flour; shake off excess. On each veal slice, layer 1 slice each prosciutto and cheese and 1 sage leaf. Roll up veal; tie with kitchen string or secure with toothpicks.
- In 10-inch skillet, melt butter over medium heat. Cook veal rolls in butter about 5 minutes, turning occasionally, until brown. Add wine; sprinkle rolls with salt and pepper. Cover; cook over medium-high heat about 5 minutes or until veal is no longer pink in center.
Nutrition Facts : Calories 560, Carbohydrate 15 g, Cholesterol 185 mg, Fat 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 0 g, TransFat 1 g
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Gulzar Jani
[email protected]I've never had saltimbocca before, but I'm so glad I tried this recipe. It was absolutely delicious. The veal was tender and flavorful, and the prosciutto and sage added a perfect touch.
Ayden
[email protected]This saltimbocca was amazing! The veal was cooked perfectly and the prosciutto and sage added a delicious flavor. I would definitely recommend this recipe.
Refentse Joice
[email protected]The saltimbocca was good, but I think I would have liked it better if the veal had been pounded a little thinner. It was a bit tough in some places.
Diana Montana
[email protected]Wow! This saltimbocca is incredible. The veal is so tender and juicy, and the prosciutto and sage add the perfect amount of flavor. I will definitely be making this again and again.
Neggy Wilson
[email protected]I thought the saltimbocca was just okay. The veal was a little dry and the prosciutto was a bit too crispy. I think I'll try a different recipe next time.
Winifred Agyemang
[email protected]The saltimbocca was a bit too salty for my taste, but it was still good. I think I'll use less prosciutto next time.
Chanell Coleske
[email protected]This recipe was easy to follow and the saltimbocca turned out great. I loved the crispy prosciutto and the savory sage. I will definitely be making this again.
sanjog Limbu
[email protected]I've made saltimbocca a few times now and it's always a hit. The combination of veal, prosciutto, and sage is just perfect. I usually serve it with roasted potatoes and a simple green salad.
Tuli akter
[email protected]The saltimbocca was delicious! The veal was cooked perfectly and the prosciutto and sage added a nice touch. I would definitely recommend this recipe.
Amanda Gearhart
[email protected]This was my first time making saltimbocca and it turned out amazing! The veal was tender and juicy, and the prosciutto and sage added a delicious flavor. I will definitely be making this again.