Veal Saltimbocca by Bonanno's Fine Catering

Friday, April 8th, 2005


8 small veal cutlets
8 slices prosciutto
8 sage leaves
2 Tbsp olive oil
4 Tbsp butter Salt & Fresh ground pepper
3/4 cup dry white wine or dry Marsala
1 cup sautéed mushrooms
1 cup mozzarella cheese, shred


  • Place the veal between two sheets of plastic wrap and pound with a meat mallet until even in thickness.
  • Season lightly.
  • Cut prosciutto slices to the same size as the veal.
  • Cover each veal piece with a slice of prosciutto and place a sage leaf on top. Secure in place with a wooden cocktail pick.
  • Heat the oil and half the butter in a large frying pan. Add the veal in batches and fry, prosciutto up, over moderately high heat for 3-4 minutes, or until the veal is just cooked through.
  • Transfer each batch to a hot plate as it is done.
  • Top with sautéed mushrooms and mozzarella - Bake in oven 375 degrees for 3-4 minutes.
  • Pour off the oil from the pan and add the wine. Cook over high heat until reduced by half, scraping up the bits from the bottom of the pan.
  • Add the remaining butter and when it has melted, season and spoon over the veal to serve.