VEAL SALTIMBOCCA

Active Time: 25 minutes
Total Time: 35 minutes
Cooking Intensity: Medium

Description:
Veal Saltimbocca, which translates from Italian as “jumps in the mouth,” is a classic Roman dish celebrated for its elegant simplicity and explosive flavor. Tender veal scaloppini is topped with fragrant sage and savory prosciutto, then pan-seared and finished with a white wine and butter pan sauce. This dish delivers a sophisticated restaurant-quality meal that’s surprisingly quick to make at home, perfect for a special weeknight dinner or an impressive date night.

Ingredients

• 8 thin veal scaloppini (about 1 ¼ lb or 550g total), pounded to ¼-inch thickness

• Salt and freshly ground black pepper

• All-purpose flour, for dredging (about ½ cup)

• 8 large fresh sage leaves, plus 1 tablespoon finely chopped sage

• 8 thin slices prosciutto di Parma (about 3 oz or 85g)

• 2 tablespoons extra-virgin olive oil

• 3 tablespoons unsalted butter, divided

• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

• ½ cup low-sodium chicken broth

• Toothpicks or small wooden skewers

Instructions

1. Prepare the Veal (Time: 10 minutes | Intensity: Low)

Pat the veal scaloppini completely dry with paper towels. This is crucial for achieving a good sear. Season both sides lightly with salt (be mindful, as the prosciutto will add saltiness) and pepper. Lay the cutlets flat on a work surface. Place one whole sage leaf in the center of each piece of veal. Wrap one slice of prosciutto around each cutlet, securing the sage leaf underneath. Use a toothpick to pin the prosciutto in place. Lightly dredge each bundled cutlet in flour, shaking off any excess.

2. Sear the Saltimbocca (Time: 8 minutes | Intensity: Medium-High)

In a large skillet (preferably stainless steel or cast iron), heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter is melted and foaming. Working in two batches to avoid overcrowding, add the veal bundles prosciutto-side down first. Cook until the prosciutto is crisp and the veal is golden brown, about 2-3 minutes. Carefully flip and cook on the other side for 1-2 minutes until just cooked through. Transfer to a warm plate and tent loosely with foil. Repeat with the remaining batch, adding a touch more oil if needed.

3. Make the Pan Sauce (Time: 7 minutes | Intensity: Medium)

Reduce the heat to medium. Pour the white wine into the skillet, using a wooden spoon to scrape up all the flavorful browned bits (the fond) from the bottom. Let the wine simmer until reduced by half, about 2 minutes. Add the chicken broth and the tablespoon of chopped sage. Simmer for another 3-4 minutes, allowing the sauce to reduce and slightly thicken.

Remove the skillet from the heat. Swirl in the remaining 2 tablespoons of cold butter, one piece at a time, until fully melted and the sauce is glossy and emulsified. This technique, called monter au beurre, creates a rich, velvety sauce. Taste and adjust seasoning with pepper if needed (salt is unlikely).

4. Serve (Time: 5 minutes | Intensity: Low)

Return all the veal saltimbocca to the skillet, along with any accumulated juices, and turn gently to coat in the sauce. Alternatively, arrange the veal on a warm serving platter and spoon the sauce generously over the top. Remember to remove the toothpicks before serving!

To Serve:
Plate two veal bundles per person. Spoon extra sauce over the top. Veal Saltimbocca is traditionally served with simple sides that don’t compete with its bold flavors. Consider:

• Sautéed Spinach or Roman-Style Artichokes: For a classic Roman pairing.

• Creamy Polenta or Mashed Potatoes: To soak up every drop of the magnificent sauce.

• Buttered Linguine or Fettuccine: A hearty and satisfying option.

• A simple arugula salad dressed with lemon juice and olive oil provides a perfect peppery, fresh contrast.

Nutrition Information

(Per serving, based on 2 veal bundles with sauce)