Veal Saltimbocca Over Spinach

Veal Saltimbocca is a specialty in Rome and is a simple dish of veal scallopini, wrapped in Prosciutto and fresh sage, sautéed then served in a buttery pan sauce.

When I lived in South Florida, there was a place called La Pergola in Hollywood that was fantastic, in the most perfect old school Italian way. I’d often go there solo with a book and watch the all-male staff work the front of house with flair and a bit of flirtiness. My go-to meal was a tableside Caesar salad and the fantastic Veal Saltimbocca. The veal wasn’t a complicated dish, but it was tender, flavor-packed with sage leaves and spinach and a favorite.

I hadn’t made Veal Saltimbocca in 20 years when an urge for the classic came over me last week. In this version, there isn’t a ton of butter-laden sauce, but it’s still great and a bit lighter. The spinach component from the original dish comes in the form of garlic sautéed spinach, which eliminates the need for pasta for those nights where going low-carb is wanted.  

PS: Don’t like veal? Simply use chicken scallopini.

Wrapping Veal with Prosciutto

Ingredients:

• Large bunch of sage leaves (will need about 15 leaves)
• 2 veal scallopini (about ½ pound), pounded thinly and evenly
• 4 slices Prosciutto
• 4 Tbsp. butter, divided
• 2 Tbsp. olive oil
• 2 garlic cloves, sliced thinly
• 16 ounces baby spinach
• Pinch of salt and pepper
• Splash of white wine or Marsala wine
• Pinch of salt and pepper

Directions:

1. Preheat oven to 375 degrees.
2. Press 4-5 sage leaves on each scallopini. Wrap each scallopini with two slices of Prosciutto.
3. In a large oven-proof skillet over medium-high heat, melt 2 tablespoons of butter. Add the two scallopini to the skillet with the sage leaves side down. Cook for 3 minutes, until the Prosciutto is crispy. Carefully flip the scallopini and cook 2 minutes on the second side. Place the skillet in the oven and cook 5 minutes.
4. While the scallopini are in the oven, add the olive oil to a sautéed pan over medium-high heat. Add the garlic and cook for a minute, then add the spinach and pinch of salt and pepper. Cook for about 2 minutes and set aside, covered.
5. Remove the scallopini from the skillet and place on a plate covered in foil. Place the skillet over medium-high heat and add the remaining 2 tablespoons of butter. Chop about 6 sage leaves and add to the butter. Once the sage butter is lightly browned, add the wine and stir to deglaze the pan of the yummy veal bits. Add a pinch of salt and pepper.
6. To plate, add sautéed spinach to two plates, top with the veal then a drizzle of the sage butter.

Serves 2.

Easy Veal Saltimbocca

2018-02-26 08:23:19

Serves 2

An easy and delicious veal dish that originated from Rome.

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. • Large bunch of sage leaves (will need about 15 leaves)
2. • 2 veal scallopini (about ½ pound), pounded thinly and evenly
3. • 4 slices Prosciutto
4. • 4 Tbsp. butter, divided
5. • 2 Tbsp. olive oil
6. • 2 garlic cloves, sliced thinly
7. • 16 ounces baby spinach
8. • Pinch of salt and pepper
9. • Splash of white wine or Marsala wine
10. • Pinch of salt and pepper

Instructions

1. 1. Preheat oven to 375 degrees.
2. 2. Press 4-5 sage leaves on each scallopini. Wrap each scallopini with two slices of Prosciutto.
3. 3. In a large oven-proof skillet over medium-high heat, melt 2 tablespoons of butter. Add the two scallopini to the skillet with the sage leaves side down. Cook for 3 minutes, until the Prosciutto is crispy. Carefully flip the scallopini and cook 2 minutes on the second side. Place the skillet in the oven and cook 5 minutes.
4. 4. While the scallopini are in the oven, add the olive oil to a sautéed pan over medium-high heat. Add the garlic and cook for a minute, then add the spinach and pinch of salt and pepper. Cook for about 2 minutes and set aside, covered.
5. 5. Remove the scallopini from the skillet and place on a plate covered in foil. Place the skillet over medium-high heat and add the remaining 2 tablespoons of butter. Chop about 6 sage leaves and add to the butter. Once the sage butter is lightly browned, add the wine and stir to deglaze the pan of the yummy veal bits. Add a pinch of salt and pepper.
6. 6. To plate, add sautéed spinach to two plates, top with the veal then a drizzle of the sage butter.

Notes

1. Not a fan of veal? Use chicken instead!

By Veronique Deblois

Food & Wine Chickie Insider https://www.foodandwinechickie.com/