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Copycat Buca di Beppo Veal Saltimbocca

Copycat Buca di Beppo Veal Saltimbocca
Copycat Buca di Beppo Veal Saltimbocca
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Create your own Italian restaurant experience in your very own kitchen with this recipe for Copycat Bucca di Beppo Veal Saltimbocca. It sounds fancy and tastes divine, but now you can easily make it yourself. This veal and prosciutto ham dinner brings to mind the flavors of the Mediterranean.  This rich and filling meal is sure to please Italian food lovers and veal lovers alike. If you don't usually make veal, this dish will be a great introduction. It has the perfect seasoning and is surrounded by fresh, delicious warm artichoke hearts.


Cooking Vessel SizeLarge Saute Pan


  • 1/2 pound veal scaloppini
  • 5 slices prosciutto ham
  • 2 tablespoons olive oil
  • 1/3 cup white wine
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1 tablespoon butter
  • 14 ounces can artichoke hearts, sliced in half or quarters
  • 2 tablespoons capers
  • flour for dusting
  • salt and pepper


  1. Pound out the veal between wax paper. Don't pound too thin. Salt and pepper both sides. Top each slice with prosciutto. Without the wax paper, use a greased mallet to pound the prosciutto into the veal. Dust lightly on both sides with flour. Slice each piece in half.

  2. Heat the olive oil in a large saute pan over medium high heat. Working in batches, place prosciutto side down. Cook quickly until just browned, and turn over to cook on the other side, 2-3 min. per side. Remove to a platter and keep warm while cooking the rest.

  3. Drain off any excess oil and add the white wine, deglazing the pan, and reduce the white wine by half. Add the artichokes, cream, butter, and lemon juice. Cook until thickened. Pour over or around the veal and top with the capers. Serve immediately.

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Which artichoke hearts are you using? Are they fresh, frozen, or canned? Please advise.

Hello! Tara from Noshing with the Nolands says she used canned artichokes. I hope this helps! - Chelsea, Editor


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