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Saltimbocca

Saltimbocca

Based on 17 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"This recipe has been updated to improve your cooking experience (November 2023). Quick, easy, and incredibly tasty–that's how I would describe this Italian classic. Saltimbocca, also known as Saltimbocca alla Romana, is a pan-fried veal cutlet with prosciutto and sage. As the name suggests, it has its origins in Roman cuisine. The name of the dish translates to something like "jump in your mouth!" – a very fitting name for this delicious bite! It’s traditionally prepared with veal but chicken and fish make great substitutes. Whichever way you go, it’s sure to be a tasty flavor-bomb. I'm already dreaming of my next trip to Italy!"
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
83⅓ g
veal cutlets
16⅔ g
Prosciutto di Parma
2
sage leaves
16⅔ ml
white wine
10 g
unsalted butter (cold)
salt
pepper
olive oil (for frying)
flour (for coating)
MetricImperial

Utensils

cutting board, knife, plastic wrap, meat tenderizer, toothpick, frying pan, tongs, whisk

How-To Videos

See all
how-to-flatten-meat

How to flatten meat

how-to-deglaze

How to deglaze

Nutrition per serving

Cal567
Fat27 g
Protein40 g
Carb10 g
  • Step 1/ 5

    Cut veal cutlets into portions. Prepare a sheet of plastic wrap on a working surface, place the veal cutlets on top, and cover with plastic wrap. Flatten the cutlets using a meat tenderizer. Transfer to a plate and repeat with remaining veal cutlets.
    • 83⅓ g veal cutlets
    • cutting board
    • knife
    • plastic wrap
    • meat tenderizer

    Cut veal cutlets into portions. Prepare a sheet of plastic wrap on a working surface, place the veal cutlets on top, and cover with plastic wrap. Flatten the cutlets using a meat tenderizer. Transfer to a plate and repeat with remaining veal cutlets.

  • Step 2/ 5

    Season veal cutlets with salt. Place one slice of Prosciutto di Parma and one sage leaf on each veal cutlet and fix in place using a toothpick.
    • 16⅔ g Prosciutto di Parma
    • 2 sage leaves
    • salt
    • toothpick

    Season veal cutlets with salt. Place one slice of Prosciutto di Parma and one sage leaf on each veal cutlet and fix in place using a toothpick.

  • Step 3/ 5

    Heat olive oil in a pan. Coat the underside of the veal cutlets in flour, pat lightly and place in the pan (do this in batches to avoid overcrowding your pan). Sear for approx. 1–2 min. on each side. Repeat with the remaining cutlets.
    • olive oil (for frying)
    • flour (for coating)
    • frying pan
    • tongs

    Heat olive oil in a pan. Coat the underside of the veal cutlets in flour, pat lightly and place in the pan (do this in batches to avoid overcrowding your pan). Sear for approx. 1–2 min. on each side. Repeat with the remaining cutlets.

  • Step 4/ 5

    Remove the saltimbocca from the pan. To make your pan sauce, deglaze with white wine, then add the butter in cubes and mix well. At the same time, scrape up any bits from the bottom of the pan and mix until the sauce is smooth.
    • 16⅔ ml white wine
    • 10 g unsalted butter (cold)
    • whisk

    Remove the saltimbocca from the pan. To make your pan sauce, deglaze with white wine, then add the butter in cubes and mix well. At the same time, scrape up any bits from the bottom of the pan and mix until the sauce is smooth.

  • Step 5/ 5

    Remove the toothpicks, place the saltimbocca in the pan and reheat briefly in the sauce. Serve with side dishes of your choice, drizzle with sauce and sprinkle with freshly ground pepper.
    • pepper

    Remove the toothpicks, place the saltimbocca in the pan and reheat briefly in the sauce. Serve with side dishes of your choice, drizzle with sauce and sprinkle with freshly ground pepper.

  • Enjoy your meal!

    Saltimbocca
FAQ

Instead of veal Saltimbocca, a simple protein swap produces an equally delicious chicken Saltimbocca. Saltimbocca is best served with side dishes such as mashed potatoes, rosemary potatoes, polenta, risotto or fresh vegetables or salad. These side dishes complement the flavors of the dish and the simple sauce of pan drippings, white wine and butter rounds it off perfectly. A strong, full-bodied white wine is an excellent match.

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