Saltimbocca

Name: Saltimbocca
Prep time: 7 min
Cook time: 5 min
Yield: 2 serving
Ingredients: 2 x 80g / 3 oz thin veal steaks or boneless cutlets; 1/4 tsp black pepper; 4 large sage leaves; 4 prosciutto slices; 2 tbsp flour; 2 tbsp olive oil; 50 g / 3 tbsp cold unsalted butter; 1/4 cup white wine; small pinch of salt

User Reviews

5.0

57 reviews

Excellent

Prep Time
7 mins
Cook Time
7 mins
Servings
2
Calories
492 kcal
Course
Main Course
Cuisine
Italian

Saltimbocca

Kai Walton

Report

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.

Share:

I Made This!

42 people made this

Print

12 people printed this

Save this

34 people saved this

Ingredients

Servings

2 x 80g / 3 oz thin veal steaks or boneless cutlets (sizzle steaks, schnitzel, scallopini) OR thinly cut beef steaks, pork or a chicken breast (Note 1)
1/4 tsp black pepper
4 large sage leaves
4 prosciutto slices (finely sliced, Note 2)
2 tbsp flour (plain/all-purpose)
2 tbsp olive oil

Saltimbocca Sauce:

50 g / 3 tbsp cold unsalted butter , cut into 1cm / 1/3" cubes (Note 3)
1/4 cup white wine , pinot grigio or chardonnay (Note 4)
small pinch of salt

Add to Shopping List

Instructions

Prepare saltimbocca:

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.
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.
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).

Cook:

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.
Other side 1 min:Turn veal and cook the other side for 1 minute. Remove to a warm plate.
Tip out excess oil (do not scrape pan clean however). Return skillet to stove, with heat still on.

Sauce:

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.
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!

Serve:

Divide veal between plates. Spoon over sauce. Devour! (Careful of the toothpick!)

Notes

Veal is typically sold in thin steaks which is ideal, as it requires less pounding out. Thin beef steaks and pork also work. Use quick-cooking cuts suitable for cooking like steak (loin, topside, rump). Tougher cuts used for stews and casseroles are not suitable.
Chicken breast - Use one breast around 220 - 250g / 6 - 7oz. Slice in half horizontally to form 2 thing steaks, gently pound to 0.5cm / 1/5" thickness then cut each in half (so you have 4 pieces in total). Alternatively cut the breast on a steep angle into 4 pieces then pound out each of those. Cook 90 seconds on each side.
Prosciutto - You need enough so you can fold each piece of prosciutto in half over itself, and cover most of the top surface of each piece of veal. It's not an exact science, no need to get too hung up on size!
Butter needs to be cold so it melts slowly into the sauce in order for it to thicken and become silky. Warm butter will melt too quickly and become foamy, like normal melted butter. But, it's still tasty so don't fret! It's just not "creamy" as pictured, which is the way Saltimbocca sauce should be.
Wine - Pinot grigio, being an Italian favourite, is a good pick. Chardonnay is also excellent for flavour. However any other white wine is fine, as long as it's not too sweet.
Non alcoholic option - non-alcoholic white wine is best, followed by low-sodium chicken stock/broth.
Pounding – if you don’t have a meat mallet, then a rolling pin, an unopened can or anything of similar shape/heaviness will work just fine. It’s very satisfying work! Use cling wrap, baking/parchment paper, "Go-Between" (a purpose-made plastic food sheet) or freezer bags to protect the meat as you pound it.
Leftovers - Saltimbocca is best served freshly-made, but leftovers will keep in the fridge for 3 days. Not suitable for freezing.
Nutrition per serving, assuming 1 tablespoon of cooking oil is discarded after pan searing the veal.

Nutrition Information

Show Details

Calories 492cal (25%) Carbohydrates 7g (2%) Protein 21g (42%) Fat 40g (62%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 133mg (44%) Sodium 220mg (9%) Potassium 382mg (11%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 635IU (13%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 492 kcal

% Daily Value*

Calories	492cal	25%
Carbohydrates	7g	2%
Protein	21g	42%
Fat	40g	62%
Saturated Fat	18g	90%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	133mg	44%
Sodium	220mg	9%
Potassium	382mg	8%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	635IU	13%
Calcium	16mg	2%
Iron	1mg	6%