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Saltimbocca
Recipe video above. This rustic Italian classic is fabulously quick to make thanks to thin slices of veal that cook in 2 1/2 minutes flat. Traditionally made with veal, Saltimbocca is also excellent with chicken or beef. The trick to a great Saltimbocca sauce is to slowly melt in cubes of cold butter by swirling the pan off the heat. This thickens the sauce and makes it luxuriously silky. It's a stunner! Serve with mashed potato, cauliflower mash or mop your plate clean with bread.
👥 2 Servings⏱️ Prep & Cook: 12 min⏳ Prep: 7 min🔥 Cook: 5 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●stove
📝 Preparation Steps
1
Prepare saltimbocca:
2
Pound: Place the veal between sheets of cling wrap or paper. Pound to an even 3mm thickness using a meat mallet (Note 5 for tips!) Cut each piece in half so you have 4 pieces in total, and sprinkle both sides with pepper.
3
Prosciutto and sage: Fold a slice of prosciutto in half then place on one piece of veal (trim if needed so it's not hanging off the sides too much). Place a sage leaf on top then secure with a toothpick, piercing from the underside (see step photos or video). Do the same with the other piece of veal.
4
Dust: Spread flour on a plate. Press the non-prosciutto side of the veal into the flour, shaking off excess (do not flour the prosciutto side).
flour (plain/all-purpose)2 tbsp
5
Cook:
6
First side 1 1/⏱️ 2 minutes: Heat oil in a large fry pan over medium-high heat. Place veal slices in the pan, prosciutto-side down, and cook for ⏱️ 90 seconds until prosciutto is beautifully golden.
7
Other side ⏱️ 1 min:Turn veal and cook the other side for ⏱️ 1 minute. Remove to a warm plate.
8
Tip out excess oil (do not scrape pan clean however). Return skillet to stove, with heat still on.
9
Sauce:
10
Reduce wine: Pour in wine (careful, it will be steamy!) plus pinch of salt. Bring to a simmer then let it cook for 20 to ⏱️ 30 seconds, stirring to scrape up the brown fond from the base of the pan, until wine is reduced by half.
Small pinch of salt
11
Swirl butter: Keep the pan on the stove but turn the stove OFF. Scatter the butter in the pan then swirl (or stir) until it melts. The clear liquid will thicken magically into a luscious butter sauce!
12
Serve:
13
Divide veal between plates. Spoon over sauce. Devour! (Careful of the toothpick!)
Nutrition Facts
calories
492 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
220 mg
protein Content
21 g
trans Fat Content
1 g
cholesterol Content
133 mg
carbohydrate Content
7 g
saturated Fat Content
18 g
unsaturated Fat Content
19 g
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