Saltimbocca cutlets with Gruyère

Saltimbocca is a traditional Italian dish of veal wrapped in prosciutto and sage leaves. Here, however, we have veered significantly off the path of tradition by making cheesy saltimbocca cutlets, adding a slice of Le Gruyère cheese and breading and shallow frying the veal. While it might not be a classic recipe, it’s undeniably a good one, particularly when served with a sharp tomato salad

First published in 2022
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Ingredients

Metric

Imperial

Equipment

  • Meat mallet/tenderiser

Method

1

Take the veal chops and place between 2 large sheets of clingfilm. Bash each chop with a rolling pin or meat tenderiser to thin out

2

Place two sage leaves and a large strip of Gruyère on top of each chop. Then, wrap the chop in the prosciutto. Repeat this with all four chops

3

Whisk the eggs into the milk to make the egg wash

4

Pané (bread) the chops by dipping them in the seasoned flour, then the egg wash and finally the breadcrumbs

  • 200g of plain flour, seasoned
  • 200g of Panko breadcrumbs
5

Repeat this process again with each chop, so they have a double coating

6

Heat an inch or so of oil in a deep, heavy pan to 150°C

  • vegetable oil, for deep frying
7

Carefully add the veal, in batches, into the oil and shallow fry the cutlets for about 2 minutes or side, or until the breadcrumbs are golden brown. Remove from the oil and drain the cutlets on paper towels. Repeat with the remaining cutlets

8

Preheat the grill to its highest setting

9

Top each fried cutlet with more Gruyère and then grill until the cheese is melted and bubbling. Serve hot

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Brought to you by Le Gruyère AOP

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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