Saltimbocca
Classic Italian veal cutlets topped with prosciutto and sage, cooked in a buttery white wine sauce.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 4 veal cutlets (about 1/4 inch thick)
- 4 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup dry white wine
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Toothpicks or kitchen twine
Nutrition Facts
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Instructions
Prepare the veal: Place veal cutlets between plastic wrap and gently pound to even thickness (about 1/8 inch). Season lightly with salt and pepper.
Assemble the saltimbocca: Lay 1 slice prosciutto on each cutlet. Place 2 sage leaves on top. Secure with toothpicks or tie with kitchen twine.
Cook the saltimbocca: Heat olive oil in large skillet over medium-high heat. Add veal, prosciutto-side down first. Cook 2-3 minutes per side until golden. Remove and keep warm.
Make the sauce: Pour white wine into skillet to deglaze, scraping up browned bits. Reduce by half, about 2 minutes. Lower heat and swirl in butter until creamy.
Finish the dish: Return saltimbocca to pan briefly to coat with sauce. Remove toothpicks before serving.
Serve immediately: Spoon sauce over saltimbocca. Traditional accompaniments are sautéed spinach or roasted potatoes.
Chef's Tips
- Meat selection: Use high-quality veal scallopini or substitute with chicken or pork cutlets for variations.
- Sage placement: Place sage leaves under prosciutto if you prefer more subtle sage flavor.
- Wine choice: Use a dry Italian white like Pinot Grigio for authentic flavor.
- Don't overcook: Veal cooks quickly - just until no longer pink to remain tender.
- Sauce thickness: For thicker sauce, sprinkle in a pinch of flour while deglazing.
- Presentation: Garnish with fresh sage leaves for beautiful plating.
