Veal Saltimbocca

Veal saltimbocca has got to be our favorite date night meal! The key is getting fresh thinly sliced veal. Fresh Market is the place that I finally found some here in Little Rock. They have veal, and slice it fresh daily. And if you go to Fresh Market get your prosciutto sliced fresh there as well. They have the really large hams, and the pieces are so large, and fit perfectly on the pounded out veal.

Veal saltimbocca has been a dish that Bruce and I have cooked for years, for our selves, as well as for guests. If you have never tried it before, we hope you do. The flavors are just incredible. And if for some reason you can’t find veal, or don’t eat veal, you can substitute  thinly cut chicken cutlets pounded out.

1
Using plastic wrap, pound each veal piece with a meat hammer until thin
2
Using a paring knife, shred Parmesan
3
Trim ends off of a bunch of asparagus, place on sheet pan, drizzle with olive oil & S&P
4
Pre-heat oven to 375 F or 350 F Convection and bring a pot of salted water to a boil for angel hair pasta
5
Melt 2 tablespoons butter in a large frying pan
6
Season veal with freshly cracked pepper and salt on both sides
7
Dust both sides of veal with Wondra Flour
8
Brown veal for about a minute on each side, it will finish cooking in oven, so don’t overcook
9
Move veal to a cooking rack over a sheet pan and put Parmesan, prosciutto and sage leaves on top
10
Put veal in oven for about 5 minutes. Also place Asparagus in oven at same time
11
Drop Angel hair pasta nests into boiling water
12
Mince sage right before you put it into sauce, so it doesn’t turn brown
13
Spin both sheet pans half way thru
14
Deglaze pan with wine
15
Add butter and sage to wine to make a pan sauce
16
Pour pan sauce over veal & angel hair,and serve!
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Veal saltimbocca, asparagus and pasta on a plate

Veal Saltimbocca

  • Author: Bruce and Dina Miller
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Yield: 2 servings 1x
  • Category: dinner
  • Cuisine: italian

Ingredients

Scale
  • 8 oz. veal scallopine (4 small, or 2 large pieces)
  • Freshly ground pepper
  • Sea salt
  • Wondra flour for dusting
  • 4 tablespoons butter
  • 1/3 cup shaved parmesan
  • 2 large, or 4 small pieces of thinly sliced prosciutto
  • 4 fresh sage leaves
  • 1/3 cup dry white wine
  • 2 teaspoons chopped fresh sage (do not chop till right before you add to the sauce)
  • 4 ounces of dry angel hair pasta
  • 1 bunch asparagus

 


Instructions

Preheat oven to 375 F or 350 F for a convection oven.  Bring a pot of salted water to a boil for the pasta. At this point, check the time that the pasta has to cook. Most angel hair nests only take about 4-5 minutes, so adjust when you put pasta in water, based on timing of cook.

Trim ends of asparagus, and place on a cookie sheet. Drizzle with a small amount of olive oil. Top with fresh cracked pepper and a touch of sea salt. Set aside, to put in oven. Depending on the size it will take 5-8 minutes. If it is thin, put in when the veal goes in, as it will only take 5 minutes to roast, if it is thick, put it in 3 minutes before.

Place, 1 piece of veal between 2 pieces of plastic wrap, and pound with meat mallet till thin. Repeat with each piece, and once pounded out place on another piece of plastic wrap.  Season both sides with freshly cracked pepper, and a pinch of sea salt.

Melt 2 tablespoons of butter in a large skillet over a medium high heat. While butter is melting, dust both sides of the veal with Wondra flour. Sauté the veal for no more than 1 minute per side, just enough to brown. The veal will finish cooking in oven, so do not overcook.

If asparagus is thick, put in oven now. If thin, wait to put in when veal goes in.

Place browned veal on a rack over a sheet pan. At this point drop pasta into water. Now top with the prosciutto, the shavings of parmesan, and 2 fresh sage leaves. Bake until cooked thru, about 5 minutes, turning half way.

Meanwhile, add the wine to the skillet to de-glaze the pan. Cook wine down over high heat while stirring, for about 3 minutes. Then add remaining butter, and minced sage.

Arrange the veal, asparagus and the pasta on a plate, and pour sauce over both veal and pasta.


Notes

If you can not find veal, or do not eat veal, you can use chicken thinly sliced and pounded and cook till done.

Keywords: veal saltimbocca, date night, dinner for 2

 

If you love Italian food, check out these recipes!

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.