Traditional Veal Saltimbocca Recipe
User Reviews
4.2
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 people
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Calories
465 kcal
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Course
Main Course
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Cuisine
Italian
Traditional Veal Saltimbocca Recipe
Description
Traditional Veal Saltimbocca starts with thin veal cutlets pounded between sheets of wax paper to ensure even thinness. Each cutlet is layered with a slice of prosciutto and a fresh sage leaf, held together with a toothpick. The assembly is cooked quickly in a hot skillet with olive oil and butter, browning the prosciutto side first to render fat and prevent hardening, followed by the veal side to finish cooking while keeping the meat tender.
After removing the veal, the pan is deglazed with white wine, scraping up browned bits to concentrate flavors into a reduced, slightly thickened sauce. This sauce is poured over the veal, adding moisture and a bright acidity that balances the richness of the meat and prosciutto. The dish is seasoned simply with salt and pepper to emphasize its fresh ingredients.
This dish is traditionally served hot and works well as a main course accompanied by light sides, allowing the bold yet delicate taste of veal, sage, and prosciutto to stand out. The brief cooking time preserves the veal's tenderness and the aromatic herbs’ freshness for a flavorful plate.
Ingredients
- 8 veal cutlets
- 8 lices prosciutto
- 8 leaves sage fresh
- 1 tsp butter
- 1 tbsp olive oil
- ½ - ¾ cl white wine
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Trim any connective tissue and loose meat off of the veal scallops, then pound them thinly between two sheets of wax paper or plastic wrap.
- Lay a thin slice of prosciutto and one sage leaf on top of each veal scallop, securing all of the layers together with a wooden toothpick.
- Heat a large stainless steel or copper skillet on the stove and add a splash of olive oil and a dab of butter.
- Once the butter is melted, place the veal in the pan sage-side down and brown for up to one minute. Be careful not to leave it too long, or the prosciutto will harden.
- Flip each piece over and brown for another minute or so. Season to taste with salt and pepper.
- Arrange the veal on a serving platter, remove the toothpicks, and cover with foil to keep warm.
- Add the wine to the hot pan and stir to scrape up the sucs stuck on the bottom. Bring it to a boil, then cook for two to three minutes or until the sauce is reduced. The sauce should be silky and just thick enough that when you pull a spoon across the bottom of a pan, it leaves a clean trail behind it.
- Remove the pan from the heat, stir in another dab of butter, and pour the sauce over the veal. Enjoy the veal saltimbocca while it’s still hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Protein | 73g | 146% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 275mg | 92% |
| Sodium | 320mg | 13% |
| Potassium | 1279mg | 27% |
| Calcium | 20mg | 2% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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