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Veal Saltimbocca with Roasted Asparagus & Pasta

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Veal Saltimbocca with Roasted Asparagus & Pasta is an elegant Italian-inspired meal featuring tender veal, savory prosciutto, fragrant sage, roasted asparagus, and pasta tossed in a light buttery Parmesan coating. This restaurant-quality dinner comes together quickly for a sophisticated yet approachable meal.

Ingredients

  • 1 1/2 lbs veal scallopini (thin veal cutlets)
  • 8 slices prosciutto
  • 8 fresh sage leaves
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1 lb fresh asparagus, trimmed
  • 1 tbsp olive oil (for asparagus)
  • 1/2 tsp salt (for asparagus)
  • 1/4 tsp black pepper (for asparagus)
  • 1/2 tsp garlic powder
  • 2 tbsp grated Parmesan cheese (optional, for asparagus)
  • 12 oz spaghetti, linguine, or fettuccine
  • 2 tbsp butter (for pasta)
  • 1 tbsp olive oil (for pasta)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet for the asparagus.
  2. Toss the asparagus with olive oil, salt, black pepper, and garlic powder. Roast for 12 to 15 minutes until tender with lightly browned tips. Sprinkle with Parmesan if desired.
  3. Cook the pasta according to the package directions until al dente, reserving 1/2 cup of pasta water before draining.
  4. Place a sage leaf on each veal cutlet and top with a slice of prosciutto, securing with a toothpick if needed.
  5. Lightly dredge the veal in flour and season with black pepper.
  6. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the veal for 2 to 3 minutes per side until lightly golden and just cooked through. Remove to a plate.
  7. Add the white wine, chicken broth, and lemon juice to the skillet, scraping up any browned bits. Simmer until slightly reduced, then whisk in the remaining butter.
  8. Toss the cooked pasta with butter, olive oil, Parmesan cheese, parsley, and a splash of reserved pasta water until lightly coated.
  9. Serve the veal over the pasta with roasted asparagus alongside, spooning the lemon butter sauce over the veal before serving.

Notes

  • Substitute thin chicken cutlets for the veal if preferred.
  • Replace the white wine with additional chicken broth and extra lemon juice for an alcohol-free version.
  • Add a splash of heavy cream for a richer sauce.
  • Finish with fresh lemon zest and extra parsley for added brightness.
  • Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
  • Reheat the veal gently with a splash of broth to keep it tender.
  • Serve with mashed potatoes or risotto instead of pasta for a delicious variation.

Nutrition

Find it online: https://thefamilycooking.com/veal-saltimbocca-with-roasted-asparagus-pasta/