Print Options:

Veal Scallopini with Bacon and Sage

Prep Time10 minsCook Time8 minsTotal Time18 mins

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.

 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

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.


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


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


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.


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:

Serves 6

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