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🍽️ Veal Saltimbocca on Creamy Tomato Risotto

747 kcal · 30 min · 4 servings

Veal Saltimbocca on Creamy Tomato Risotto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the veal cutlets under running water.
  2. 2. Pat the cutlets completely dry with a kitchen towel.
  3. 3. Cut each cutlet in half.
  4. 4. Set the meat aside to reach room temperature.
  5. 5. Pour the vegetable broth into a pot.
  6. 6. Bring the broth to a boil.
  7. 7. Halve the shallot.
  8. 8. Peel the shallot.
  9. 9. Dice the shallot into very small cubes.
  10. 10. Heat a pot over medium heat.
  11. 11. Add one tablespoon of butter to the hot pot.
  12. 12. Add the diced shallot to the melting butter.
  13. 13. Sauté the shallot while stirring constantly for about two minutes.
  14. 14. Let the shallot become translucent without browning.
  15. 15. Add the risotto rice to the pot.
  16. 16. Toast the rice with the shallot for one to two minutes.
  17. 17. Deglaze the rice with wine.
  18. 18. Let the wine reduce almost completely.
  19. 19. Add the puréed tomatoes to the pot.
  20. 20. Add one ladle of the hot broth to the tomatoes.
  21. 21. Simmer the risotto over medium heat for about twenty minutes.
  22. 22. Stir the risotto occasionally.
  23. 23. Pour in more broth as needed.
  24. 24. Ensure the rice is always lightly covered with liquid.
  25. 25. Wash the parsley under running water.
  26. 26. Shake the parsley dry.
  27. 27. Pluck the parsley leaves from the stems.
  28. 28. Pound the cutlets flat using a meat mallet or a heavy pot.
  29. 29. Season the flat cutlets with salt and pepper.
  30. 30. Place a slice of ham on a cutlet.
  31. 31. Add a few parsley leaves on top of the ham.
  32. 32. Wrap the cutlet around the filling.
  33. 33. Secure the cutlet with a wooden skewer.
  34. 34. Grate the Parmesan finely.
  35. 35. Heat a frying pan over medium heat.
  36. 36. Add two tablespoons of olive oil to the pan.
  37. 37. Add three tablespoons of butter to the pan.
  38. 38. Fry the saltimbocca on both sides for one to two minutes until golden brown.
  39. 39. Remove the finished saltimbocca from the pan.
  40. 40. Leave the pan uncleaned.
  41. 41. Add the grated Parmesan to the finished risotto.
  42. 42. Season the risotto with salt and pepper to taste.
  43. 43. Add one to two tablespoons of broth if the risotto is too firm.
  44. 44. Stir the risotto until it has a creamy consistency.
  45. 45. Plate the saltimbocca.
  46. 46. Serve with the tomato risotto.
  47. 47. Serve the dish immediately.

Nutrition per serving