Comment réaliser le Saltimbocca (escalope de veau, jambon de parme, sauge) accompagnée de linguini.

comté cheese

🥗Healthier: gruyère cheese

💰Cheaper: emmental cheese

Gruyère offers a similar nutty flavor, while Emmental is more budget-friendly.

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is more economical.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol, while broth is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Pound the veal cutlets to an even thickness for uniform cooking.

Season the veal with salt and black pepper on both sides.

Dredge the veal cutlets in flour, shaking off excess.

Heat olive oil and butter in a skillet over medium-high heat until shimmering.

Add the veal cutlets to the skillet and cook until golden brown, about 2-3 minutes per side.

Remove the veal from the skillet and set aside on a warm plate.

In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

Deglaze the skillet with white wine, scraping up browned bits from the bottom.

Add chicken broth and bring to a simmer, reducing the liquid by half.

Return the veal cutlets to the skillet and top each with slices of comté cheese.

Cover the skillet and cook until the cheese melts, about 2-3 minutes.

Garnish with chopped parsley and capers before serving.

Serve with a squeeze of fresh lemon juice over the top.

Cooking Techniques

Spice Level:

Allergens