Veal Saltimbocca

  • 4 thinly sliced veal cutlets (scallopini)
  • 4 slices thinly sliced prosciutto
  • 8 fresh sage leaves, plus more for garnish
  • 8 ounces Fontina Cheese
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons garlic, chopped
  • 2 teaspoons shallots
  • 1 cup Marsala Wine
  • 2 cups Mushrooms – sliced very thin
  • 1/4 cup chicken broth
  • 8 ounces cooked spinach

Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and stuff cheese and sage leaves in the center of each cutlet. Fold veal and weave a toothpick in and out of the veal to secure the prosciutto, cheese and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.

Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan and cook for 3 minutes per side until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm in 170 degree oven. 

Add the mushrooms, shallots and garlic into the pan along with the Marsala wine stirring to bring up all the drippings in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper.  Use Wondra to thicken gravy up if necessary.  

When gravy is done place Veal on top of cooked (and drained) spinach.. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.  Angel Hair with Emeril’s Garlic Marinara makes a nice simple side.