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Veal Saltimbocca
Makes 4 Servings
*8 veal medallions or cutlets
*2/3 cup flour
*1 tablespoon dried Italian seasoning or herbes de Provence
*1/4 teaspoon salt
*1/4 teaspoon garlic salt
*1/4 teaspoon freshly ground black pepper
*1 tablespoon olive oil
*1 tablespoon margarine
*4 ounces thinly sliced prosciutto, chopped
*1 tablespoon chopped fresh sage
*1/2 cup dry white wine
*1/2 cup fat free, low sodium chicken broth
*4 tablespoons butter
1Pound the veal medallions between two pieces of plastic wrap until thin.
2Combine flour, Italian seasoning or herbes de Provence, salt, garlic salt and pepper in a shallow dish and mix together. Dredge the veal in the mixture, coating both sides.
3Heat oil and margarine in a large non-stick skillet. Add veal, prosciutto and sage. Saute over medium heat, about 3-4 minutes. Turn veal pieces over and continue to saute until cooked through, about 3-4 more minutes.
4Add white wine and chicken broth and simmer until reduced, about 4-5 minutes. Transfer veal to a plate.
5Whisk in butter until it results in a thickened sauce consistency. Return veal to the skillet and heat through. Serve veal topped with sauce.