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!
20 min active, one pan
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!
20 min active, one pan
Key move
Sear the veal quickly over high heat to ensure it remains tender and juicy.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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.
Over-pounding: Pounding too thin or too hard will shred the meat, causing it to fall apart during searing.
Veal cutlets are pounded to 1/4 inch thickness and seasoned.
DREDGE
Lightly dredge each cutlet in flour, shaking off any excess.
Heavy coating: Excess flour will clump and become pasty rather than creating a crisp, golden barrier.
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.
Loose attachment: If the prosciutto is too loose, it will detach during searing; ensure the toothpick anchors both ends firmly.
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.
Burning butter: If the butter turns dark brown or black, it will impart a bitter taste. Start over if it burns.
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.
Prosciutto detachment: Moving the meat too early will cause the prosciutto to slide off the veal.
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.
Overcooking: Veal cutlets are thin and will become tough and dry if cooked past the recommended time.
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.
Alcohol flare-up: Keep your face away from the skillet when adding wine, as the steam can be intense.
Pan is deglazed with white wine, and browned bits are scraped up.
SIMMER
Simmer the sauce for 1-2 minutes, or until slightly reduced.
Broken sauce: If the sauce boils too vigorously, the butter fat may separate from the wine.
Sauce has thickened slightly.
SERVE
Pour the sauce over the cutlets and serve immediately.
Temperature loss: Veal cools rapidly once sliced; ensure plates are ready to serve immediately.
Sauce is poured over cutlets and served.
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