Saltimbocca — Sage and Prosciutto
Savor the taste of Rome with tender veal, fragrant sage, and salty prosciutto – a quick and elegant dish that will jump in your mouth!
Saltimbocca — Sage and Prosciutto
Savor the taste of Rome with tender veal, fragrant sage, and salty prosciutto – a quick and elegant dish that will jump in your mouth!
Key move
Sear the veal quickly over high heat to ensure it remains tender and juicy.
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Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Skillet12-inch
- Plastic Wrap
- Toothpicks
The Mise en Place
5 of 9Your prep station before cooking begins
The Dry Mix (0/7)
Veal is tough.
Do not overcook the veal. Sear quickly over high heat.
Prosciutto is not crisp.
Ensure the pan is hot enough before adding the veal. Sear prosciutto-side down first.
Chef's Notes
Pat veal dry with paper towels before searing for a better crust.
Don't overcrowd the pan; sear veal in batches if needed.
Serve with a side of lemon wedges for a bright finish.
Prepare the sauce base (wine, broth) ahead of time.
The Method
PREPARE
Place veal cutlets (450 g) between two sheets of plastic wrap and gently pound to about 1/4 inch thickness. Season with salt (¼ tsp) and pepper.
Veal cutlets are pounded to 1/4 inch thickness and seasoned.
DREDGE
Lightly dredge each cutlet in flour, shaking off any excess.
Each cutlet has a very light coating of flour.
TOP
Place 2 sage leaves on top of each cutlet. Secure with a slice of prosciutto (8 slices) using toothpicks.
Each cutlet is topped with sage leaves and secured with prosciutto.
HEAT
Heat olive oil (2 tbsp) and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
Olive oil and butter are melted and the pan is hot.
SEAR
Time-sensitivePlace the cutlets in the skillet, prosciutto (8 slices)-side down, and sear for 2-3 minutes, or until golden brown and the prosciutto is crisp.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Prosciutto is golden brown and crisp.
FLIP
Time-sensitiveFlip the cutlets and cook for another 1-2 minutes, or until the veal is cooked through.
Veal is cooked through.
DEGLAZE
Remove the cutlets from the skillet and set aside. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
Pan is deglazed with white wine, and browned bits are scraped up.
SIMMER
Simmer the sauce for 1-2 minutes, or until slightly reduced.
Sauce has thickened slightly.
SERVE
Pour the sauce over the cutlets and serve immediately.
Sauce is poured over cutlets and served.
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