Total Time: 35 minutes Yield: 4 servings
Level: Easy Cuisine: Italian
Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. More »
Saltimbocca (also saltinbocca) is a dish (popular in southern Switzerland, Italy,
Spain and Greece) made of veal lined or topped with prosciutto and sage or basil
Get this all-star, easy-to-follow Veal Saltimbocca recipe from Rachael Ray.
Get this all-star, easy-to-follow Veal Saltimbocca recipe from Emeril Lagasse.
Assuming you want to serve 4 you will need a pound of veal
cutlets or scallops (8, each about the size of a playing card), 8 slices of prosciutto, 4 leaves of sage, butter or oil for sautéing, wooden toothpicks, and salt and pepper to taste.
As variations, you can spri... More »
Get this all-star, easy-to-follow Saltimbocca Alla Romana recipe from Tyler ...
Weave a toothpick in and out of the veal to secure the prosciutto and sage.
Repeat with remaining veal. Season veal with sage and pepper. Place 1 slice of
prosciutto atop each veal scallop. Fold each veal scallop in half crosswise.
Get this all-star, easy-to-follow Veal Saltimbocca recipe from Robert Irvine.
This recipe is part of the Epicurious Online Cooking School, in partnership with
the Culinary Institute of America. To watch it being made, and to learn how to ...
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.