0019  Saltimbocca, veal sautéed with prosciutto crudo

4 servings

Saltimbocca is a classic Italian veal recipe that’s full of layered flavors from the prosciutto crudo ham to the sage and garlic sauté.

Ingredients

250 grams (8.8 oz) of tender thinly sliced veal (scaloppini or rib chops)
5 slices of prosciutto crudo ham
½ cup of dry white wine
Fresh sage leaves
1 Garlic clove
Small cube of butter, 1½ table-spoons
Flour for coating
Extra virgin olive oil
Salt and ground black pepper for seasoning

Directions

Start by sautéing the garlic and sage leaves, with a little oil and butter on a low heat in a large frying pan.

This sauté will bring most of the subtle flavors to the recipe later on when the saltimbocca are added in.

There are different ways the sage flavor can be introduced to this recipe which will be covered later on, but for this video the sage in the sauté will be used.

Next prepare the veal by laying slices of prosciutto crudo over the top and then cutting both the veal and prosciutto into medium sized rectangular pieces. If your veal is not thin or tender enough then use a meat tenderizer and pound it a bit until it’s tender before you add the prosciutto over the top.

After that skewer the prosciutto and veal together with a tooth pick, then lightly coat them in the flour. while your doing this keep an eye on your sauté making sure the garlic or sage doesn’t burn.

Sometimes this recipe is prepared with a leaf of sage on each piece of saltimbocca like the one pictured on the left in the video, you may see it like this in a restaurant as well.

Now the saltimbocca are ready i add them to the sauté and let them cook for about 6 minutes on one side and 6 minutes on the other side or until the veal is cooked and the prosciutto is lightly browned.

Next to make the saltimbocca sauce deglaze the frying pan with a dry white wine for about 8 to 10 minutes or until the smell of the alcohol is gone. Speed up the process by raising the flame a little higher.

It’s ready to serve, dribble a little of the sauce from the frying pan over the saltimbocca, and add a touch of ground black pepper.