• Tommy Centola

Veal Saltimbocca

Updated: Jan 4

Saltimbocca literally means jump in the mouth. As good as this

dish is, it will seem like it is jumping into your mouth. This is another

quick veal dish. You want to make sure you remove the toothpicks

from the veal before you serve it.

4 4-ounce Veal slices pounded thin

4 slices of Prosciutto or other thin ham

4 fresh Sage leaves

4 Toothpicks

4 tablespoons Butter ½ cup fresh Parsley minced

Creole Seasoning Blend

½ cup White Wine

1 tablespoon Capers (optional)

On each slice of veal put a slice of Prosciutto and sage leaf. Secure

with a toothpick. Melt butter in a large skillet over medium heat. Add

the veal slices and brown on both sides. When done, season veal with

Creole seasoning and parsley. Remove form pan and keep warm. Add

wine and capers to the pan and increase the heat to medium-high.

Deglaze the pan. Put veal on serving plate, remove toothpick and

cover with sauce. Serve immediately.

Enjoy!!!

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