LOUISVILLE, Ky. (WDRB) -- Impress your guests by making Volare's Vitello Saltimbocca for Derby. Executive Chef Josh Moore shows us how to make his signature dish.

Vitello Saltimbocca
Serves 4

12- 2oz slices of veal striploin (pounded with a meat mallet)
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper
12- Slices of Proscuitto (paper thin)
2 tsp. Fresh Chopped Sage
8 oz Chicken Stock
8 oz White Wine
4 oz Butter
Flour (for dredging chicken and thickening sauce)
4 oz Shredded Mozzarella Cheese

Place shaved proscuitto over each piece of veal, then salt and pepper the veal.  Dredge the veal in flour and set aside.  In a hot sauté pan pour in the exvoo and once hot sauté the veal until light golden brown.  Add the chopped sage and deglaze the pan with white wine.  Next add the chicken stock and remove the veal.  On a sheet tray cover the veal with mozzarella and place in the oven until golden brown.  Reduce the wine and stock by ¼ and add the butter dredged in the flour.  Serve the veal and pour the sauce over the top.  Enjoy!!

Volare Ristorante

2300 Frankfort Avenue

Louisville, KY 40206


Volare Italian Ristorante is a fine dining restaurant serving modern Italian cuisine with southern hospitality. "Volare," "to fly" in Italian, is a fitting namesake for a dining experience that soars, ascending beyond the ordinary

About Chef Josh Moore:

Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.

He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.

Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.

As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.

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