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Saltimbocca Alla Vesuviana
Saltimbocca Alla Vesuviana is a cherished Italian delicacy that originates from the vibrant streets of Naples. The dish is a harmonious blend of tender veal cutlets, salty prosciutto, aromatic sage, all enveloped in a rich, robust tomato sauce. This recipe brings a piece of Italy's culinary heritage right to your kitchen, promising an unforgettable gastronomic journey.
Ingredients
- Salt
- to taste
- Pepper
- to taste
- Dry white wine
- 1/2 cup
- Canned crushed tomatoes
- 1 can (28 ounces)
- Garlic
- 2 cloves, minced
- Olive oil
- 2 tablespoons
- Butter
- 2 tablespoons
- Fresh sage leaves
- 8
- Prosciutto
- 8 slices
- Veal cutlets
- 8 (about 2 pounds)
- All-purpose flour
- 1 cup
Instructions
- Lay out the veal cutlets and place a slice of prosciutto and a sage leaf on each one. Secure with toothpicks.
- In a shallow dish, mix the flour with a pinch of salt and pepper. Dredge each veal cutlet in the flour, ensuring it's fully coated, then shake off any excess.
- Heat the butter and olive oil in a large skillet over medium heat until the butter has melted and started to foam.
- Add the veal cutlets to the skillet and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and set aside on a warm plate.
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- Pour in the crushed tomatoes and white wine into the skillet. Season with additional salt and pepper, then stir well to combine.
- Bring the tomato sauce to a simmer and return the veal cutlets to the skillet. Cover and let simmer for about 10-15 minutes, or until the veal is cooked through and the sauce has thickened.
- Before serving, remember to remove the toothpicks from the veal cutlets. Serve hot, spooning generous amounts of the tomato sauce on top.
- Optional: For a touch of freshness and color, garnish with additional fresh sage leaves.
Tips
- To make sure the veal cutlets are tender and juicy, don't overcook them. They just need a quick sear to brown the outside, and they'll finish cooking in the sauce.
- If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the skillet with the garlic.
- For a vegetarian alternative, replace the veal cutlets with a thick slice of grilled eggplant and use a vegetarian prosciutto.
Dietary Information
Servings: 4 Dish Type: Main Dish Prep Time: 15 minutes Cook Time: 30 minutes Calories: 550 Fat: 30g Carbs: 20g Protein: 50g Sodium: 1200mg Sugar: 5g
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