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Veal Saltimbocca is a classic Italian dish known for its delicate flavors and elegant presentation. Preparing a sophisticated version with sage and prosciutto elevates this dish to a fine dining experience. Follow these steps to create a delicious and refined veal saltimbocca at home.
Ingredients Needed
- 4 veal cutlets, pounded thin
- 8 thin slices of prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- Salt and freshly ground black pepper to taste
Preparation Steps
Start by preparing the veal cutlets. Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet until thin. Season with salt and pepper on both sides.
Lay a slice of prosciutto on each veal cutlet, then place a fresh sage leaf on top. Secure the prosciutto and sage with a toothpick if necessary.
Dredge each prepared veal roll in flour, shaking off any excess. This will help create a light crust when cooking.
In a large skillet, melt the butter and heat the olive oil over medium heat. Add the veal rolls and cook for about 3-4 minutes on each side until golden brown and cooked through.
Remove the veal from the skillet and set aside. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the sauce simmer for a few minutes until slightly reduced.
Return the veal to the skillet to coat with the sauce. Serve hot, garnished with additional sage leaves if desired.
Serving Suggestions
Veal Saltimbocca pairs beautifully with sautéed vegetables, roasted potatoes, or a light arugula salad. For an authentic Italian touch, serve with a glass of chilled white wine such as Pinot Grigio or Vermentino.
Tips for Success
- Use thin veal cutlets for quick and even cooking.
- Fresh sage leaves provide the best flavor; avoid dried.
- Secure prosciutto and sage with toothpicks to prevent shifting during cooking.
- Do not overcook the veal to keep it tender.