Return to Content

White House Saltimbocca

Yankee Plus Dec 2015


White House Saltimbocca
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Out of this world! You'll feel like a gourmet chef when you prepare (and consume) this entrée. The veal is cooked so briefly that it is moist and succulent and makes the perfect base for the flavors of prosciutto and nutty Swiss cheese. --The White House, Wilmington, Vermont

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • Veal medallions (5 ounces total)
  • Prosciutto, thinly sliced
  • 2 ounces Swiss cheese, grated
  • 4 ounces fresh mushrooms


Pound medallions of veal until 1/8 inch thick. Place in large buttered skillet and sauté briefly. Remove from flame, turn medallions over, and place one slice of prosciutto on top of each. Sprinkle cheese on prosciutto and place mushrooms on side. Place skillet over low flame and simmer, covered, for 5 minutes or until cheese is melted. Remove from skillet and serve.
Updated Tuesday, September 23rd, 2008

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111