Saltimbocca
User Reviews
5
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Prep Time
7 mins
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Cook Time
5 mins
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Servings
2
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Calories
492 kcal
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Course
Main Course
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Cuisine
Italian
Saltimbocca
Description
Saltimbocca is prepared by pounding veal steaks thin, then topping each piece with prosciutto and a sage leaf secured with a toothpick. The veal is dusted lightly with flour on the non-prosciutto side before searing prosciutto-side down in olive oil until golden and crisp, then flipping briefly to cook through. The pan's fond is deglazed with white wine and finished with cold butter cubes melted slowly to create a silky sauce.
The texture combines tender veal with the slightly crispy, salty prosciutto exterior complemented by aromatic sage. This quick pan-seared method retains juiciness while building flavor in the sauce.
Saltimbocca is best served fresh off the pan. It pairs well with simple sides like sautéed greens or polenta.
Using cold butter is key for thickening the sauce smoothly without breaking it. Thin cuts of meat cook quickly—about 90 seconds per side—preventing toughness. Leftovers keep for a few days refrigerated but don’t freeze well.
Ingredients
- 2 x 80g / 3 oz veal steak sizzle steaks, schnitzel, scallopini) OR thinly cut beef steaks, pork or a chicken breast (Note 1, thin, or boneless cutlets
- 1/4 tsp black pepper
- 4 sage large leaves
- 4 prosciutto finely sliced, Note 2, slices
- 2 tbsp flour (plain/all-purpose)
- 2 tbsp olive oil
Saltimbocca Sauce:
- 50 g / 3 tbsp butter cut into 1cm / 1/3" cubes (Note 3, cold unsalted
- 1/4 cup white wine , pinot grigio or chardonnay (Note 4)
- salt small pinch
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 ideal thin steaks; thin beef, pork, or chicken breast cutlets may be substituted if pounded thin.
- Fold prosciutto slices over meat pieces to cover most of the surface; exact size is flexible.
- Keep butter cold before adding to sauce for a creamy, silky texture rather than foamy melted butter.
- Pinot grigio or chardonnay work well for the white wine; non-alcoholic options include non-alcoholic white wine or chicken broth.
- If no meat mallet is available, use a rolling pin, heavy can, or similar object to pound the meat through plastic wrap or parchment paper.
- Leftovers store safely for up to 3 days in the refrigerator and are best fresh; freezing is not recommended.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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