Go Back

Traditional Italian Veal Saltimbocca Recipe !!

Chicken saltimbocca is a quality meal that’s super easy to make at home with just a few ingredients to pull together. It’s quick enough for a busy weekday dinner or fancy enough to serve up for a dinner party.
Imprimer la recette Pin Recipe

Ingrédients
  

  • 8 veal cutlets
  • 8 slices prosciutto prosciutto, I like to slice each piece in half lengthwise
  • 8 leaves fresh sage
  • 1 tsp Butter
  • 1 tbsp Olive oil
  • ½ - ¾ cl white wine
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

  •  Trim any connective tissue and loose meat off of the veal scallops, then pound them thinly between two sheets of wax paper or plastic wrap.
  • Lay a thin slice of prosciutto and one sage leaf on top of each veal scallop, securing all of the layers together with a wooden toothpick. 
  • Heat a large stainless steel or copper skillet on the stove and add a splash of olive oil and a dab of butter.
  • Once the butter is melted, place the veal in the pan sage-side down and brown for up to one minute. Be careful not to leave it too long, or the prosciutto will harden.
  • Flip each piece over and brown for another minute or so. Season to taste with salt and pepper.
  •  Arrange the veal on a serving platter, remove the toothpicks, and cover with foil to keep warm.
  •  Add the wine to the hot pan and stir to scrape up the sucs stuck on the bottom. Bring it to a boil, then cook for two to three minutes or until the sauce is reduced. The sauce should be silky and just thick enough that when you pull a spoon across the bottom of a pan, it leaves a clean trail behind it.
  • Remove the pan from the heat, stir in another dab of butter, and pour the sauce over the veal. Enjoy the veal saltimbocca while it’s still hot!