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Cooking Instructions

Veal Saltimbocca

A classic Italian dish originating in Rome. Tender veal cutlets are wrapped with prosciutto and topped with a fragrant sage leaf.
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Preparation Methods

Stove-Top

  • In a large skillet or sauté pan, heat equal parts olive oil and butter over medium heat.
  • Add Saltimbocca cutlets to pan and pan fry, about 1 minute per side.
  • You want the the prosciutto to become a crisp ruffle and the veal to lightly brown.
  • Transfer cutlets to a paper towel-lined plate to drain, then serve and enjoy.

Temperature Guide

Always use a thermometer to 
check for doneness.

130° / Veal (medium rare)

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