Veal Saltimbocca (Edit recipe)

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Saltimbocca alla Romana, a beloved Roman classic that translates to “jumps in your mouth.” True to its name, this dish delivers bold, satisfying flavors in every bite.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

6

Serves: 4

Ingredients

veal cutlets ( 4 ounces each )veal cutlets ( 4 ounces each )
8 Prosciutto, crudo slices
8 Sage, leaves
unsalted butterunsalted butter
0.666 cup Sparkling Wine, Dry
.5 cup All Purpose Flour

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pound the veal cutlets into almost transparent between parchment paper or plastic wrap
Lay a slice of prosciutto, cut in half if too large, and a sage leaf atop each slice of veal and insert a toothpick to hold them together. Season with salt and pepper, dust in flour.
Melt the butter in a pan over high heat and cook the veal. Brown on all sides.
Remove from the pan and arrange on a serving plate.
Deglaze the pan with the wine and stir to make the sauce.
Pour over the Saltimbocca and serve hot.

Notes

Ensure the meat is pounded thin, or it will be a bit tough once cooked. I strongly suggest parchment paper to pound your cutlets as it will not break or move while pounding. Dredging the veal with flour allows for a crispy coating and adds what is needed to create the thick sauce. Be careful not to overcook the meat, or it will toughen once cooked. Do use the exact white wine you will enjoy with the meal. Prepare the sides before preparing the saltimbocca, as this recipe will go fast, and you want to eat it as soon as it is off the stove.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	189
Fat:	11 g
Carbohydrates:	13 g
Protein:	6 g
Cholesterol:	26 g
Sodium:	1 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.