Pound veal chop, dredge in flour, egg then seasoned bread crumbs Sauté veal to golden brown Top veal with ham, tomato, cheese Bake in oven until cheese is soft, but not completely melted Plate and ...

Chef Elena Besser created this easy chicken recipe as a fun play on two classic dishes — chicken paillard and veal saltimbocca. This approachable dish feels fresh and healthy but has the flair of ...

Chef Giada De Laurentiis is in the TODAY kitchen to demonstrate her recipe for one of the most popular recipes at her restaurant: veal saltimbocca. Made with veal rib chop, Fontina cheese and sage, ...

Thin cutlets of tender veal make this Roman classic an elegant yet simple meal that can be prepared in minutes. Literally translated as "jumps in the mouth," saltimbocca bursts with the flavor of veal ...

1. Place sage leaf, then prosciutto on each piece of veal. Roll up (with prosciutto on outside), secure with a toothpick, dredge with flour, shake off excess flour. 2. Heat butter in a saute pan. Sear ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings. 4 (4- to 5-ounce) veal cutlets> 3 tablespoons all-purpose flour> Salt> Place each cutlet between 2 sheets of ...

If you are grilling sausages on your barbecue this year, try adding sage for a sophisticated touch. In Italy, as Saltimbocca alla Romana, is a pan-fried veal cutlet with prosciutto and sage. It is ...

A classic Roman entrée, Saltimbocca has an unusual name. The word translates as “to jump in the mouth,” and indeed, the many flavors just pop. The dish is prepared with thinly pounded veal, but some ...