Saltimbocca (saltimbocca)
Saltimbocca, meaning "jumps in the mouth," is a classic Italian dish featuring tender veal, savory prosciutto, and aromatic sage. This flavorful dish is a perfect representation of Italian cuisine, known for its simple yet delicious flavors.
Ingredients
- 4 veal cutlets
- 8 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup dry white wine
Instructions
- Place a sage leaf on each veal cutlet, then wrap with a slice of prosciutto and secure with toothpicks.
- Season the flour with salt and pepper, then dredge the veal cutlets in the seasoned flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side until golden brown.
- Remove the veal cutlets from the skillet and set aside. Pour the white wine into the skillet, scraping up any browned bits from the bottom.
- Return the veal cutlets to the skillet and simmer for 2-3 minutes until the sauce is slightly reduced.
- Discard the toothpicks and serve the saltimbocca hot, spooning the pan sauce over the top.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Carbohydrates
- 2g
- Fat
- 25g
Supplies
Skillet Tongs Measuring cup
Tools
Toothpicks
Serving suggestions
Serve the saltimbocca with a side of creamy mashed potatoes and a simple green salad.
Tips & tricks
Be careful not to overcook the veal, as it can become tough. The veal should be tender and juicy when served.
Cost
$20