Veal Scallopini with Bacon and Sage

Also known as Saltimbocca this delicious dish is versatile and can be used as a starter or main course. Don’t forget to remove the toothpicks before serving.

Prep Time10 minsCook Time8 minsTotal Time18 mins
 6 pieces (375 g) thinly sliced Ontario veal cutlets (scallopini), halved crosswise
 ¼ tsp (1 mL) each salt and freshly ground pepper, divided
 6 slices Ontario side bacon, halved crosswise
 12 fresh sage leaves
 ¼ cup (60 mL) all-purpose flour
 2 tbsp (30 mL) extra virgin olive oil
 ¼ cup (60 mL) dry white wine
 ¼ cup (60 mL) reduced sodium chicken broth
 1 tbsp (15 mL) unsalted butter
 2 tbsp (30 mL) fresh lemon juice
Steps:
1

Lay cutlets on a sheet of plastic wrap. Season with salt and pepper. Place two pieces of bacon over each cutlet. Cover with plastic wrap. Using mallet or rolling pin, flatten to ¼-inch (1 cm) thick. Remove plastic and place two sage leaves in centre of each.

2

Weave toothpick or metal skewer in and out of veal to secure bacon and sage leaves.

3

Place flour in shallow dish. Dredge each piece of veal in flour.

4

In skillet, heat half the olive oil over medium heat. Fry veal for 4 minutes, turning once, until crispy. Repeat with remaining veal, adding more oil as needed. Transfer to a plate. Tent to keep warm. Remove toothpicks.

5

Add wine to pan, scraping up any brown bits and cook for 1 minute. Add chicken broth and butter to pan. Bring to boil. Boil for 1 minute. Stir in lemon juice. Pour over veal and serve.

Cook's Notes:
6

Serves 6

You can prep these a few hours ahead of time and keep refrigerated. Dredge in flour and fry just before serving.

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Ingredients

 6 pieces (375 g) thinly sliced Ontario veal cutlets (scallopini), halved crosswise
 ¼ tsp (1 mL) each salt and freshly ground pepper, divided
 6 slices Ontario side bacon, halved crosswise
 12 fresh sage leaves
 ¼ cup (60 mL) all-purpose flour
 2 tbsp (30 mL) extra virgin olive oil
 ¼ cup (60 mL) dry white wine
 ¼ cup (60 mL) reduced sodium chicken broth
 1 tbsp (15 mL) unsalted butter
 2 tbsp (30 mL) fresh lemon juice

Directions

Steps:
1

Lay cutlets on a sheet of plastic wrap. Season with salt and pepper. Place two pieces of bacon over each cutlet. Cover with plastic wrap. Using mallet or rolling pin, flatten to ¼-inch (1 cm) thick. Remove plastic and place two sage leaves in centre of each.

2

Weave toothpick or metal skewer in and out of veal to secure bacon and sage leaves.

3

Place flour in shallow dish. Dredge each piece of veal in flour.

4

In skillet, heat half the olive oil over medium heat. Fry veal for 4 minutes, turning once, until crispy. Repeat with remaining veal, adding more oil as needed. Transfer to a plate. Tent to keep warm. Remove toothpicks.

5

Add wine to pan, scraping up any brown bits and cook for 1 minute. Add chicken broth and butter to pan. Bring to boil. Boil for 1 minute. Stir in lemon juice. Pour over veal and serve.

Cook's Notes:
6

Serves 6

You can prep these a few hours ahead of time and keep refrigerated. Dredge in flour and fry just before serving.

Veal Scallopini with Bacon and Sage
IngredientsDirections