Veal Saltimbocca Recipe
Saltimbocca alla Romana, a beloved Roman classic that translates to “jumps in your mouth.” True to its name, this dish delivers bold, satisfying flavors in every bite.
Ingredients
- 8 veal cutlets, 4 ounces each
- 8 prosciutto crudo slices
- 8 sage leaves
- 3½ tablespoons unsalted butter
- ⅔ cup white wine
- ½ cup all purpose flour
Instructions
- Pound the veal cutlets into almost transparent between parchment paper or plastic wrap
- Lay a slice of prosciutto, cut in half if too large, and a sage leaf atop each slice of veal and insert a toothpick to hold them together. Season with salt and pepper, dust in flour.
- Melt the butter in a pan over high heat and cook the veal. Brown on all sides.
- Remove from the pan and arrange on a serving plate.
- Deglaze the pan with the wine and stir to make the sauce.
- Pour over the Saltimbocca and serve hot.
Equipment
Notes
- Ensure the meat is pounded thin, or it will be a bit tough once cooked.
- I strongly suggest parchment paper to pound your cutlets as it will not break or move while pounding.
- Dredging the veal with flour allows for a crispy coating and adds what is needed to create the thick sauce.
- Be careful not to overcook the meat, or it will toughen once cooked.
- Do use the exact white wine you will enjoy with the meal.
- Prepare the sides before preparing the saltimbocca, as this recipe will go fast, and you want to eat it as soon as it is off the stove.
Nutrition
Calories: 642kcal | Carbohydrates: 13g | Protein: 75g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 302mg | Sodium: 324mg | Potassium: 1328mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 312IU | Calcium: 27mg | Iron: 4mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.