This delicious Giada Veal Saltimbocca Milanese-Style is prepared using veal rib chop, fontina cheese, fresh sage leaves, prosciutto di San Daniele, and panko bread crumbs. This authentic Italian Veal Saltimbocca recipe is a delicious dinner that takes about 40 minutes to prepare and can serve up to 1 person.

Recipe Ingredients

• 1 (12-ounce) bone-in veal rib chop
• 3 thin slices of fontina cheese (about 1 ounce)
• 6 small fresh sage leaves
• 2 thin slices of prosciutto di San Daniele
• ½ cup of all-purpose flour
• 2 large eggs, beaten
• ¾ cup of panko bread crumbs
• ¾ teaspoon of kosher salt
• ¼ teaspoon of freshly ground black pepper
• ⅓ cup of extra-virgin olive oil
• Parmigiano-Reggiano shavings (optional)
• Fried sage (optional)
• Grilled lemon (optional)

How To Make Giada Veal Saltimbocca Milanese-style

1. Prepare the Veal Chop: Using a sharp, thin knife, cut a horizontal slit into the side of the veal chop almost to the bone, creating a pocket about 3 inches deep. Cover the chop with plastic wrap, and use the flat side of a meat mallet or a small, heavy skillet to gently pound it to a thickness of about ⅓ inch. Discard the plastic wrap.
2. Stuff the Chop: Place 1 slice of fontina cheese into the veal pocket, then close the meat around it. Lay 3 sage leaves on one side of the chop. Place another piece of fontina cheese on top of the sage, and cover with a slice of prosciutto. Turn the chop over and repeat with the remaining sage, cheese, and prosciutto.
3. Set Up the Breading Stations: In three separate shallow dishes, place the flour, beaten eggs, and panko bread crumbs. Season each dish with ¼ teaspoon of salt and a pinch of freshly ground black pepper.
4. Bread the Veal Chop: Dredge both sides of the veal chop in the flour, making sure to shake off any excess. Next, dip the chop into the beaten eggs, coating it evenly. Finally, press the chop into the panko bread crumbs, ensuring they stick to all sides.
5. Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you finish preparing the chop.
6. Sear the Chop: In a medium skillet, heat the olive oil over medium-high heat. Add the breaded chop to the skillet and cook for about 2 minutes on the first side, or until the bread crumbs are golden brown. Carefully flip the chop and brown the other side for another 2 minutes.
7. Finish Cooking in the Oven: Transfer the browned chop to a baking sheet and place it in the preheated oven. Bake for 8 to 10 minutes, or until an instant-read thermometer inserted horizontally into the side of the chop registers 155°F.
8. Serve: Remove the chop from the oven and let it rest for a few minutes. Serve hot, topped with Parmigiano-Reggiano shavings and fried sage if desired. Add a grilled lemon on the side for an extra burst of flavor.

Recipe Tips

• Chill the Veal Before Stuffing: Place the veal chop in the refrigerator for 15 minutes before cutting. This helps firm up the meat, making it easier to slice and stuff.
• Use Toothpicks to Secure Prosciutto: Gently insert toothpicks into the chop to hold the prosciutto in place while frying. Remember to remove them before serving to avoid surprises.
• Warm the Cheese: Let the fontina cheese sit at room temperature for 10 minutes before stuffing. This allows it to melt more evenly inside the veal chop when cooking.
• Don’t Overcrowd the Pan: If cooking multiple chops, fry them in batches to avoid crowding the pan. This ensures each chop browns evenly and crisps up perfectly.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Grilled Chicken Involtini
• Giada Pappa Al Pomodoro
• Giada Chicken Milanese