Italian · Main · Medium
Saltimbocca
Thin veal cutlets layered with prosciutto and sage, seared fast and finished in a buttery white wine pan sauce. It jumps off the plate, just like the name promises.
The whole recipe in 60 seconds
Saltimbocca, in 5 ideas
- Pound the cutlets evenly so they cook in the same short burst of time.
- Lay the sage leaf under the prosciutto and pin it with a toothpick so nothing slides in the pan.
- A dusting of flour gives the sauce something to thicken around.
- Sear hard and fast, 90 seconds a side is plenty for thin veal.
- Swirl the butter in at the end off the heat for a silky, restaurant-style pan sauce.
What you need
Ingredients
- 450g veal cutlets, about 8 thin pieces
- 8 thin slices prosciutto
- 8 fresh sage leaves
- 40g all-purpose flour
- 60ml extra virgin olive oil
- 30g unsalted butter
- 120ml dry white wine
- 120ml low-sodium chicken stock
- 0.5 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
- 1 tbsp fresh lemon juice
How to make it
Directions
- Pound the veal cutlets between plastic wrap to an even 5mm thickness. Season with salt and pepper.
- Lay one slice of prosciutto over each cutlet, top with a sage leaf, and secure with a toothpick through the center.
- Lightly dust each cutlet with flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium-high heat. Sear the cutlets prosciutto-side down for 90 seconds, flip, and cook 90 seconds more. Transfer to a warm plate.
- Pour the wine into the skillet and scrape up the browned bits, simmering until reduced by half, about 2 minutes.
- Add the stock and simmer for 2 more minutes, then whisk in the butter and lemon juice.
- Return the veal to the pan for 30 seconds to warm through, remove the toothpicks, and spoon the sauce over to serve.
Ask the butcher for veal cutlets from the end of the leg or trimmings, they pound out just as well for less. Chicken cutlets work too and cost a fraction, the technique is identical.