Description
Saltimbocca is a classic Italian dish featuring tender veal steaks topped with aromatic sage and savory prosciutto, quickly pan-fried to perfection and finished with a luscious white wine and butter sauce. This simple yet elegant recipe yields a flavorful meal that brilliantly balances meatiness with herbaceous brightness and creamy richness.
Ingredients
Scale
Meat and Seasoning
- 2 x 80g / 3 oz thin veal steaks or boneless cutlets
- 1/4 tsp black pepper
- Small pinch of salt
Toppings and Flour
- 4 large sage leaves
- 4 prosciutto slices (finely sliced)
- 2 tbsp plain/all-purpose flour
Cooking Ingredients
- 2 tbsp olive oil
- 50 g / 3 tbsp cold unsalted butter, cut into 1cm / 1/3″ cubes
- 1/4 cup white wine (pinot grigio or chardonnay)
Instructions
- Prepare the Veal: Lightly season the thin veal steaks on both sides with black pepper and a small pinch of salt. Then, lay one large sage leaf on each piece of veal, followed by wrapping each with a slice of finely sliced prosciutto, pressing gently to adhere.
- Dredge the Veal: Lightly coat each veal parcel with plain/all-purpose flour, shaking off any excess to ensure an even, thin coating that will help create a delicate crust during cooking.
- Cook the Veal: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the veal parcels and cook for about 2 minutes on each side, or until the prosciutto is crispy and veal is cooked through but still tender. Remove the cooked veal from the skillet and set aside to keep warm.
- Make the Sauce: Reduce the heat to medium and carefully add the white wine to the same skillet, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, intensifying the flavor. Stir in the cold, cubed butter piece by piece until the sauce becomes smooth and silky. Spoon the sauce over the veal and serve immediately.
Notes
- Use thin cut veal cutlets for quick and even cooking.
- Prosciutto should be finely sliced to crisp nicely without overpowering the dish.
- Cold butter is essential for emulsifying the sauce to a velvety texture.
- White wine varieties such as Pinot Grigio or Chardonnay complement the dish perfectly.
