Veal Saltimbocca


40 wooden skewers. about 4 inches long
1 lb veal filet
10 slices prosciutto
2 oz sage leaves
1 oz butter
2 tsp olive oil
2 tbs dry sherry
  • Soak the wooden skewers in warm water for about 20 minutes.
  • Cut the veal fillet into thin slices, about measuring roughly (1 and 1/2 x 2 and 1/2 inches).
  • Cut the prosciutto slices smaller than the veal.
  • Top each piece of veal with a piece of prosciutto, then a fresh sage leaf.
  • Weave a skewer through all the layers to secure.
  • Heat half the butter and oil in a large saute pan, add the skewers and cook over high  heat until the veal is brown, turning to brown all sides.
  • Drizzle half he sherry over the cooked veal and gently shake the pan.
  • Remove the skewers from the pan, pouring any juices over the skewers.
  • Serve when warm.
  • Recipe may be halved or quartered.





30 min


15 min


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