Saltimbocca (veal with prosciutto and sage) Recipe

 Indulge your taste buds in a symphony of flavors with this classic Italian dish – Saltimbocca. Originating from Rome, Saltimbocca translates to "jump in the mouth," and it's no wonder why. The combination of tender veal, savory prosciutto, and aromatic sage creates a delightful burst of flavors that truly dances on your palate. In this article, we will guide you through the steps of crafting the perfect Saltimbocca, ensuring an authentic Italian dining experience in the comfort of your own kitchen.

Ingredients:

• 4 veal cutlets (about 1/4 inch thick)

• 8 slices of prosciutto

• 16 fresh sage leaves

• All-purpose flour, for dredging

• Salt and black pepper, to taste

• 1/2 cup dry white wine

• 1/4 cup chicken broth

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

Instructions:

1. Prepare the Veal:

Place each veal cutlet between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/8 inch thick. This ensures a tender and evenly cooked result.

2. Season and Dredge:

Season the veal cutlets with salt and black pepper.

Dredge each cutlet in flour, shaking off any excess. This step will give the veal a light, golden crust when cooked.

3. Layer with Prosciutto and Sage:

On each veal cutlet, place a slice of prosciutto and 2 fresh sage leaves. Secure them in place with toothpicks, making a neat bundle.

4. Sauté the Saltimbocca:

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.

Carefully add the veal bundles to the skillet, prosciutto side down, and cook for 2-3 minutes until the prosciutto becomes crispy. Flip the bundles and cook the other side for an additional 2-3 minutes or until the veal is cooked through and has a golden hue.

5. Deglaze the Pan:

Remove the veal bundles from the skillet and set them aside. Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom.

Add chicken broth and let the liquid simmer for a couple of minutes until it reduces slightly.

6. Finish with Butter:

Stir in the remaining tablespoon of butter, allowing it to melt and create a velvety sauce.

7. Serve and Enjoy:

Remove the toothpicks from the veal bundles and place them on a serving platter.

Drizzle the wine and butter sauce over the top and garnish with additional fresh sage leaves if desired.

8. Pairing Suggestion:

Serve Saltimbocca with a side of creamy mashed potatoes or a light salad to complement the richness of the dish.

Saltimbocca is a timeless Italian masterpiece that effortlessly combines simplicity with sophistication. Elevate your culinary skills and transport your taste buds to the streets of Rome with this delectable veal, prosciutto, and sage creation. Buon Appetito!