Description
Saltimbocca — “jumps in the mouth” — is one of Rome’s signature dishes, and the name is no exaggeration. Thin veal cutlets are layered with sage and prosciutto, then quickly sautéed and finished with a white wine and butter pan sauce. The dish comes together in minutes but delivers an intensity of flavor that seems far more complex than its brief preparation would suggest. It is a lesson in Italian economy — few ingredients, zero waste, enormous impact.
Ingredients
Units
Scale
- 4 veal scallopini (about 4 ounces each), pounded thin to 1/4 inch
- 4 thin slices prosciutto di Parma
- 8 fresh sage leaves
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1/2 cup dry white wine (Frascati or Pinot Grigio)
- 1/4 cup chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges for serving
Instructions
- Place a sage leaf on top of each veal cutlet. Lay a slice of prosciutto over the sage, pressing gently to adhere. Secure with a toothpick if needed. The prosciutto provides salt, so season only the veal side lightly with pepper.
- Lightly dust the veal side (not the prosciutto side) with flour, shaking off the excess.
- Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until the butter foams.
- Place the cutlets in the pan, prosciutto-side down first. Cook for 2 minutes until the prosciutto is crisp. Flip carefully and cook the veal side for 1-2 minutes until just cooked through. Do not overcook — the veal should still be slightly pink. Remove to a warm plate.
- Add the white wine to the hot pan, scraping up all the fond. Let it reduce by half, about 2 minutes. Add the chicken stock and simmer for 1 minute more.
- Remove from heat and swirl in the remaining 2 tablespoons of cold butter, shaking the pan to emulsify the sauce into a glossy, creamy consistency.
- Pour the pan sauce over the cutlets and serve immediately with lemon wedges. Remove the toothpicks before eating.
Notes
- Pound the veal thin and even — no more than 1/4 inch thick. Uneven cutlets will cook unevenly, with thin parts drying out while thick parts remain raw.
- The prosciutto goes down in the pan first so it crisps against the hot surface. If you start veal-side down, the prosciutto will steam and turn flabby.
- Swirl the cold butter into the sauce off the heat to create a smooth, emulsified pan sauce — this technique is called monter au beurre.
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving