Saltimbocca

Based on 8 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Quick, easy, and amazingly delicious—that’s how I would describe this Italian classic. It’s making me already look forward to my next trip to Italy!”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
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

Utensils

  • cutting board
  • knife
  • plastic wrap
  • meat tenderizer
  • 12 toothpicks
  • frying pan
  • 2 tongs
  • whisk

Nutrition per serving

Cal
567
Protein
40 g
Fat
27 g
Carb
10 g
  • Step 1/5

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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.

  • Step 5/5

    Remove toothpicks, transfer saltimbocca back to the pan and reheat in the sauce. Serve saltimbocca with a drizzle with sauce. Enjoy!
    • tongs

    Remove toothpicks, transfer saltimbocca back to the pan and reheat in the sauce. Serve saltimbocca with a drizzle with sauce. Enjoy!