Saltimbocca of Veal with Figs and Sheep Cheese Recipe

Ingredients

• 4 Veal cutlets, pounded thin
• 8 Thin slices of Prosciutto di Parma
• 4 Sage leaves
• 1/2 cup All-purpose flour
• 2 tbsp Olive oil
• 1/2 cup White wine
• 6 Dried figs, cut into thin slices
• 1/2 cup Sheep cheese, crumbled
• Salt and Pepper, to taste

Instructions

1. Start by preparing the saltimbocca: place a slice of prosciutto on each veal cutlet. Add a sage leaf on top of the prosciutto and use a toothpick to hold everything together.
2. Season both sides of the saltimbocca with salt and pepper and coat them with flour.
3. In a large skillet, heat the olive oil over medium-high heat. Add the saltimbocca and cook for about 3 minutes on each side, until golden brown. Remove from the skillet and keep warm.
4. In the same skillet, add the white wine and let it reduce by half, scraping the bottom of the skillet to release any browned bits.
5. Add the figs to the skillet and cook for 2-3 minutes, until they are soft and caramelized.
6. To serve, divide the saltimbocca among four plates and spoon the figs and their juices over the top. Sprinkle the sheep cheese on top of each saltimbocca and serve immediately.

Verdict

This saltimbocca of veal with figs and sheep cheese recipe is the perfect dish for a special occasion. The combination of tender veal, salty prosciutto, sweet figs, and tangy sheep cheese creates a flavor explosion in every bite. Plus, it’s easy to prepare and looks elegant on the plate.

Serving Suggestions

Serve this saltimbocca with a side of roasted potatoes or a simple salad of mixed greens and a lemon vinaigrette. Pair it with a glass of full-bodied red wine to complement the richness of the dish.