Saltimbocca
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 500 g | veal cutlets |
| 100 g | Prosciutto di Parma |
| 12 | sage leaves |
| 60 g | unsalted butter |
| white wine | |
| salt | |
| olive oil (for frying) |
Metric
Imperial
How-To Videos
Utensils
- cutting board
- knife
- plastic wrap
- meat tenderizer
- 12 toothpicks
- frying pan
- tongs
- whisk
Nutrition per serving
Cal
567
567
Protein
40g
40g
Fat
27g
27g
Carb
10g
10g
Step 1/5
- 500 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, distribute veal cutlets, 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
- 100 g Prosciutto di Parma
- 12 sage leaves
- salt
- 12 toothpicks
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
- 60 g unsalted butter
- olive oil (for frying)
- frying pan
- tongs
Heat olive oil in a frying pan. Add veal cutlets and sear for approx. 1 – 2 min. on each side, then add butter to the frying pan.
Step 4/5
- white wine
- whisk
Once the butter has melted, remove cutlets from frying pan and stir together the butter and pan drippings until combined. Deglaze with white wine and stir again.
in Berlin