easiest way to prepare ultimate Veal saltimbocca

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal saltimbocca. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal saltimbocca is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal saltimbocca is something that I’ve loved my entire life.

Table of Contents


  • 16 fresh sage leaves
  • 6 thin slices pancetta
  • 2 tablespoons plain flour
  • 8 (about 600g) veal scallopini
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 80ml (1/3 cup) white wine
  • Cooked polenta, to serve
  • Rocket leaves, to serve


  • Step 1
    Heat 2 tbs of the oil in a large non-stick frying pan over medium heat. Cook the sage, turning, for 1 minute or until crisp. Use tongs to transfer sage to a plate.
  • Step 2
    Add pancetta to pan and cook, turning, for 2-3 minutes or until crisp. Use tongs to transfer pancetta to a plate, reserving oil in pan.
  • Step 3
    Place the flour on a plate. Coat the veal in the flour, shaking off excess. Cook veal in reserved oil in pan in 2 batches for 1-2 minutes each side or until golden. Transfer to a plate. Keep warm. Add the wine, vinegar and remaining oil to pan. Simmer, stirring occasionally, for 5 minutes or until reduced by half.
  • Step 4
    Divide polenta among plates. Top with veal and drizzle with pan juices. Scatter with torn pancetta and sage. Top with rocket.

So that’s going to wrap it up for this exceptional food Veal saltimbocca recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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