This Easy VEAL Saltimbocca It is an impressive but simple dinner made with tender fried veal cutlets wrapped in salty ham and rich sage. Ready in just 30 minutes!
Ok, this is an easy jump veal is one of those meals that affects your guests because it seems that you have spent a long time, but in reality it is incredibly easy to prepare.
All you need are veal cutlets, ham, sage leaves, flour, oil, butter and some outline if you feel crazy.
So, collect those ingredients and let us cook!
If you are trying to break from the traditional veal recipes and try something new, my ride on this version as a hamburger is delicious!
Look: How to prepare the Saltimbocca wipe
What kind of dish is jumping?
Saltimbocca is a classic Italian dish with Roman roots. It consists of seal veal cutlets seasoned with fresh sage leaves and wrapped in salted ham. Curious what else to do with veal cutlets? Try this delicious veal scallop with mushrooms, fast and fast veal parmesan or our favorite dinner for the week, the pigeon in calfskin!
What are the ingredients for Saltimbocca Salvio?
- Veal cutlets – You will need 1 pound of veal cutlets. Make sure to beat them in ¼ “thick pieces so that they cook quickly.
- Dried ham – Whatever the ham you can find it works great. You will need 4 ounces!
- Sage leaves -The fresh sage leaves add a fresh flavor, in pino-y, almost citrus that perfectly completes the salt of the ham.
- Almond flour – Traditionally, the saving of veal is dragged into flour. However, we are attaching to a Keto-friendly version and instead using almond flour. If you don’t have a keto diet, traditional flour works great.
- Butter and avocado oil – The perfect combination for frying the calf.
- Black pepper, raised Parmesan, parsley and lemon wedge – by outline!
How to make this veal jumping recipe
This veal jumping recipe takes only 15 minutes to prepare!
First, Prepare the calf: I agree, then cover it with a plastic casing. The veal in ¼ “thin cutlets, then cut, cutting in half if necessary, to make the dimensions manageable for frying.
Work once one piece at a time, Place a layer of ham above the calf e Top with a sage leaf. Intertwine a toothpick through the calf to protect.
Distribute the almond flour outside in a shallow pan, then immerse the calf in flour. Dragare both sides and shake off any excess.
Preheat a large pan over medium heat, then add butter and oil until it was heated. Add the veal and the scoria For 2 minutes on each side. Remove and place on a lined paper towel plate to download. Let it rest for 5 minutes.
Serve The veal cooked above the rocket carried out by the oil, sprinkle with razor’s parmesan, pepper and lemon.
Can you use the chicken instead?
You can! Even if I love the most delicate flavor of veal combined with the clear flavor of ham and sage, you can instead exchange it totally with chicken cutlets if preferred.
Tips and notes
Here are some of my tips and tricks to make this veal jumping recipe without hitches!
- Copy the meat. Make sure to beat the meat in ¼ “pieces, so that it is thin enough to cook quickly and all the way.
- Preheat the pan. The trick for the large bitimbocca in calfskin is to preheat the pan and a fast burning. Make sure the pan is hot before adding the meat. Because it is so thin, the meat cooks quickly while maintaining a tender consistency.
- Check the temperature. Use a meat thermometer To verify that the internal temperature of the calf is 145ºF before serving.
- Radish a little Grana Padano On this dish while resting adds another succulent layer of flavor.
Serve suggestions
Serve this veal jump with screwed spinach and low -cut mushrooms in Marsala sauce for a decadent in the restaurant style.
If you are attaching yourself to a Keto-friendly version, shared green beans, an abundant salad, oil launched pasta, this incredible padded auberginesOr polenta are all excellent options. If you are not counting the carbohydrates, serve on pasta launched with Alfredo tomato sauce For an incredible meal.
This dish also leads well to a delicate fruity red wine or a light chardonnay!
How to store
This veal jump is fantastic from the pan, but if you have leftovers they will last in an airtight container in the refrigerator for a maximum of 3 days.
To heat, Heat in a shallow pan over medium heat or on a pan in the oven at 325ºF for 10 minutes.
More delicious veal recipes
Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐
This rapid keto lap on the classic save of jump veal is light, loaded with flavor and a perfect dish for if you really want to impress someone (Or if you just want a good dish for you).
Prevent the screen from going to sleep
Prepare the calf
Turn on the calf and place on a clean work surface. Cover the calf with plastic wrapping and beat the calf in ¼ “thin pieces.
Cut, cutting the calf halfway, if necessary to make portions manageable for frying.
Add the ham
Working one piece at a time, it positions a layer of ham on the calfskin, on top with a sage leaf.
Intert on a acute long -agent through the calfskin, to fix the ham and sage.
Flour the calf
In a shallow pan, spread the almond flour.
Dip the calf in the almond flour, to drag both sides with a slight sprinkling of almond flour.
You shake the excess.
Veal
Preheated a large cast iron pan over medium heat.
Add the butter and avocado oil to the pan.
Melt the butter in the pan, swinging to cover the pan.
Put the calf, some pieces at a time, so as not to overcrow the pan, burning 2 minutes on each side.
Remove from the pan and place on a paper lined with paper to absorb the excess liquid.
Repeat until all the cutlets were cooked at 145 degrees F and rested 5 minutes.
Serve
Serve on top of the rocket launched or oil and sprinkle with raised Parmesan, freshly ground pepper and lemon wedges to serve.
Fry some more sage leaves while the calf rests in the pan to serve.
This recipe is fantastic fresh from the pan, but if you have leftovers, keep them in an airtight container in the refrigerator for a maximum of 3 days.
Heat any leftovers in a shallow pan over medium heat or in the preheated oven at 325 for 10 minutes on the pan.
Use long toothpicks to protect sage and make sure to remove them before serving.
If you don’t have a cheto diet, traditional flour works perfectly for this.
Service: 2G | Calories: 394Kcal | Carbohydrates: 2G | Protein: 20G | Fat: 34G | Saturated fat: 10G | Polynsaturo fat: 3G | Monolysatuine fat: 15G | Trans fat: 1G | Cholesterol: 92mg | Sodium: 239mg | Potassium: 317mg | Fiber: 1G | Sugar: 1G | Vitamin A: 240Iu | Soccer: 27mg | Iron: 1mg
