Ingredients
Base recipe for 2 servings. Adjust quantities below for restaurant production, banquet service, or tasting menu preparation.
Base recipe = 2 servings.
- 400 g veal top round
- 80 g prosciutto
- 4 g sage leaves
- 120 ml white wine
- 40 g flour
- 200 g asparagus
- 400 g baked potato
- 30 g butter
- 20 ml olive oil
- Salt & black pepper, to taste
Method
- Pound the veal thin and top each slice with prosciutto and sage.
- Lightly flour the veal and sauté in butter and olive oil until golden and lightly crisp at the edges.
- Deglaze with white wine and reduce briefly to create a fragrant pan sauce.
- Prepare or rewarm the baked potatoes and asparagus for service.
- Plate the veal with potatoes and asparagus, spooning the white wine sauce over the meat before serving.
Chef’s Note: Saltimbocca cooks quickly, so the veal should be pounded evenly and sautéed gently to stay tender. The prosciutto, sage, and wine form the classic balance of salt, aroma, and acidity.
| Calories | 590 kcal |
| Fat | 26 g |
| Carbohydrates | 27 g |
| Protein | 54 g |
| Sodium | Varies with prosciutto and seasoning |