Saltimbocca means “jumps in the mouth” in Italian. This word has all to do with the great flavors of this dish. What could be better than butter, extra virgin olive oil and white wine combined with the natural juices from veal and prosciutto?! This dish is native to Rome and anyone who tells you different is asking for an argument (which is true of all native Roman food).
Serve with a roasted vegetable: in this case, roasted new potatoes. This recipe serves 4.
Ingredients and Directions
- 4 veal scallopine (about 1/2 pound)
- 4 thin slices of prosciutto
- 8 fresh large sage leaves
- Flour, for dredging
- Salt and pepper
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1/4 cup of dry white wine
- If not already done so when purchased, use a mallet to lightly pound the veal to about 1/4 to 1/8 inch in thickness. Wrap the veal in wax paper as you pound it if you like.
- Lay one slice of prosciutto and two sage leaves on each piece of veal and secure with a toothpick. You will take the toothpick out after cooking so you don’t have to secure too elaborately.
- Put the dredging flour in a shallow dish and sprinkle with some salt and pepper. Mix the seasoning into the flour with a fork.
- In a shallow skillet, heat the butter and olive oil over medium heat until the butter is melted and the mixture begins to sizzle.
- Dredge the veal, prosciutto, and sage assembly in the flour to coat completely, then shake off any extra flour. Place in the heated pan, veal side down.
- Saute the veal until golden brown on the bottom, about 3 minutes. Flip over using tongs and saute for another 2 minutes.
- Remove each veal piece to a serving plate, veal side down. Using the tongs, hold the veal assembly and remove the toothpicks leaving the prosciutto and sage leaves in place.
- Splash the white wine into the saute pan and raise the heat. Bring to a boil, scrape any brown bits loose and mix with the butter and olive oil.
- Spoon the sauce over the veal assembly and serve.