Italian comfort food! A deliciously tender Italian Veal Saltimbocca with Mozzarella from the oven with sage, Parma ham, and roasted vegetables. This makes from a traditional Italian Saltimbocca, a delicious open variant with a luxurious feeling, a fine texture, and a very flavorful dinner recipe
Top a piece of veal with a slice of eggplant, zucchini, then the tomato, mozzarella, Parma ham, and sage.
2 slices Parma ham, sage
Put the second piece of veal on top followed by a slice of zucchini, tomato, and mozzarella.
4 slices mozzarella
Insert a skewer through the tower and place it in a baking dish. Repeat to prepare the other open Saltimbocca.
Bake for 10-15 minutes in the oven.
1. - veal escalopesDeliciously tender meat, thinly sliced. Also known as Veal schnitzel (boneless veal steak) of veal cutlets. Veal escalopes come from the boneless shoulder steak or topside, and it is a nice, even piece of meat, with a fine structure and soft taste. If you get a rather thick steak, flatten it with a meat hammer between two plastic foil sheets, until you get steaks of ½ inch thickness.2. - Roasted Vegetables This recipe uses eggplant, tomato, and zucchini, but you can vary to your heart's content and omit (or add vegetables, like bell peppers).3. - OvenThis recipe is baked in the oven at 390°F (200°C) in a conventional oven. By using this setting, the meat dries out less. You can also use the convection setting, then heat the oven to 350 °F (180°C).4. - Storage You cannot keep open saltimbocca. If you have any leftovers, you can store the meat separately in a sealed box in the refrigerator (2 days) or in the freezer for up to 2 months.5.- Nutritional value The nutritional value shown is per veal saltimbocca.