When my husband asks what I want for dinner, one of the first suggestions I give is Veal Saltimbocca. I love it! The combination of the breaded veal, topped with proscuitto and provolone with a side salad of arugula drizzled with balsamic vinegar…I am hungry just thinking about it!
The recipe is below. You can substitute out the veal with chicken or even a portobello mushroom (minus the proscuitto if you are a vegetarian!). Delish!
- Bread and bake the super thin veal or chicken cutlet. (I have to admit that we fry it, but in vegetable oil…I know baking is less fattening and will consider asking my husband to try that way next time 😉
- Once baked/fried, place on a baking tin. Layer with the prosciutto and provolone cheese and bake in the oven for about 15 minutes at 350 degrees.
- While the prosciutto and provolone are beautifully melting (yummmmmmm), you can prepare the salad. Wash and dry the arugula, then toss with a small amount of balsamic vinegar. Tomatoes are also a great addition to this super simple salad.
- To plate the dish, simply place the veal/chicken deliciousness next to a heaping pile of salad.
- The BEST bite is when you pile the arugula on to the veal/chicken.
I think I know what I want for dinner tonight!
photo credit: Lotus Carroll via photo pin cc
Celeste says
Sounds so delicious and easy!!!! Now I will be craving it all week!!