Veal Saltimbocca with Fettuccine

  • 04.19.10

Veal Saltimbocca with Fettuccine

I am back!! I have taken, what seems to me, a long vacation from my stove. Tonight Saltimbocca. Yummy. Easy and fast. Can be served with mashed potatoes. A traditional plate from Rome, Italy. Easy to assemble and prepare. But utterly delicious.

1 pound Fettuccine pasta
2 tablespoon butter
8 boneless veal cutlets, pound to an even thickness of ¼ inch
8 sage leaves
1 teaspoon of salt, or to taste
1 teaspoon freshly ground pepper, or to taste
8 slices of prosciutto, paper-thin
1 cup flour
¼ cup olive oil
½ cup white wine
¾ cup butter, chilled
¼ teaspoon salt
2 tablespoons coarsely chopped parsley
½ lemon cut in wedges

Bring a large pot of salted water to a boil. Cook the pasta until tender to the bite. Toss with the butter and keep warm.

Season the veal with salt and pepper. Place 1 sage leaves on each cutlet. Place 1 slices of prosciutto atop each cutlet and use a toothpick to hold them together.

Dredge it in flour; shake off excess. Heat 2 tablespoons olive oil in heavy, large skillet over medium heat.

Add 4 pieces of veal and cook until golden, 3-4 minutes per side. Transfer it to a platter and keep warm.

Pour off fat from skillet and discard.

Add fresh oil as needed until all the veal is cooked. Pour off excess fat, add the wine to the skillet, and bring to a boil, scraping up any browned bits.

Boil until liquid is reduced to ¼ cup, about 3-4 minutes. Reduce heat to low. Whisk in the chilled butter, 2 tablespoons at a time. Season the sauce with salt and pepper and chopped parsley. Serve the completed veal immediately accompanied by the fettuccine.

Pour ¼ sauce over the top of each portion and garnish with a lemon wedge.


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