Saltimbocca
"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 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, plastic wrap, meat tenderizer, 12 toothpicks, frying pan, 2 tongs, whisk
How-To Videos
How to flatten meat
How to deglaze
Nutrition per serving
Step 1/5
- 250 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
- 50 g Prosciutto di Parma
- 6 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
- 30 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.
Step 5/5
- tongs
Remove toothpicks, transfer saltimbocca back to the pan and reheat in the sauce. Serve saltimbocca with a drizzle with sauce. Enjoy!
Enjoy your meal!
