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Veal Saltimbocca Romano Recipe

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This recipe for Veal Saltimbocca Romano is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. veal cutlets, cut from leg, pounded thin
1/4 cup flour seasoned with salt and pepper
1/3 cup olive oil
1 cup brown gravy
1/2 cup dry sherry wine
4 tbsp butter
pinch of salt and black pepper
1 lb spinach, boiled (keep hot)
8 thin slices mozzarella cheese
8 slices prosciutto (Italian ham)
Directions:
Directions:
Prepare boiled spinach and keep hot.

After pounding veal cutlets to thin and uniform size rounds, dredge each in seasoned flour.

In large skillet, brown cutlets on both sides in hot olive oil until lightly browned. Remove and keep hot. Cook in batches if necessary so as not to crowd.

Drain oil from skillet and add wine, brown gravy, butter, salt and pepper.Blend together.
Return veal to skillet and let simmer approximately 8-10 minutes.
Add one slice of prosciutto and one slice of mozzarella to each cutlet.
Continue to cook until sauce thickens and mozzarella becomes soft.

Place the slices of veal over a bed of hot, cooked spinach.

Pour sauce from skillet over all.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Chef Paul of Venezia Di Notte Restaurant in Yonkers, New York gave me his recipe for this dish years ago when I told him it was my favorite dish and Venezia was my favorite restaurant.
The restaurant is long gone, but the recipe remains a classic.

 

 

 

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