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Veal and Lemon Saltimbocca Recipe

Veal and Lemon Saltimbocca

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Neapolitan

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 1-10 of 38

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  • on November 30, 2011

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    Love this dish, but not sure why the cream always seems to curdle a bit when added to the sauce. Usually replace the veal with center cut pork chops, thicker sliced, pan seared and finished in the oven.

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  • on October 29, 2011

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    Easy to make and delicious. My step son said it was one of the best Italian dishes he has ever eaten. I am getting ready to make it again.

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  • on March 20, 2011

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    So easy to make and fantastically flavorful. The lemon slices add a great twist to traditional plates of the category. I've been switching chicken for the veal lately and its just as great.

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  • on January 26, 2011

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    SLICE THE LEMON PAPER THIN! I thought this recipe was just "OK" I used veal scallopini because that was what my grocery store sold. I cooked it exactly how she did on the show too. I was disappointed mostly in how the veal turned out, initially when i first took a bite after frying it, I thought it tasted perfect, but after letting it sit for about 30 mins, it tasted much more sour/acidic. The sauce tasted more like a tomato soup.. too much wine?? perhaps my wine wasn't dry enough? The result looked a lot like hers, but I just didn't care for it.. I also usually love lemon in dishes so I'm pretty sad I thought this was too sour.. Maybe I should have taken out the lemon and sage immediately after? or used thinner lemon and dried sage like someone else did... Oh well, I think I'll try Tyler Florence's version next time. hehe.

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  • on December 12, 2010

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    Awesome. I usually stay away from tomatoes because they make everything too acid. Anyway, I decided to try this recipe and it was everything I dreamed of -easy to prepare, fast, and tasty. The freshness of the lemon just combines perfectly with the saltiness of the prosciutto. Also the sage tasted so good. After pouring the sauce on top of the veal and adding some chopped sage, the warmth of the sauce made the sage be even tastier. Awesome recipe.

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  • on February 17, 2010

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    I made this for my dinner party and it was amazing!!! The sauce itself could have been a soup, it was that good. The freshness of the lemon really brought it all together. Easy to make recipe as well!!!

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  • on February 12, 2010

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    After watching Giada cook this on TV, I immediately went out to get the veal, along with the other items. I prepared this as directed (for my sister who was recovering from knee replacement surgery and it was the best thing I ever ate! Absolutely delicious. She loved it too. So easy; so good!

    T.J.
    Burbank

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  • on January 28, 2010

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    How do you get the nutritional info on this recipe? i.e. calories per serving etc. I cook for a diabetic and need to know the carb count on everything.

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  • on January 24, 2010

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    I used chicken breasts and pounded them out. Since I have two kids (8 & 10 I used lemon zest and dried sage instead of the whole lemon and fresh sage. I was worried about the dried sage but it was great! The whole family loved it and I have left overs for lunch. I have many food allergies and have to tear down and rebuild many recipes, however, I didn't have to do a thing to this one. Thank you Giada!

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  • on January 24, 2010

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    I made this with chicken instead of veal and it was delicious! I didn't think the kids (8 & 10 would go for whole lemon slices, so I just added some zest to the sauce. I also added a slice of provolone under the prosciutto, and sold the kids on it being like a 'ham and cheese' sandwich. It worked! They both loved it

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