Saltimbocca, veal sautéed with prosciutto crudo
- email a friend
- share with others on the web hide social share options
this veal recipe is ready to jump in the mouth!
Saltimbocca is a classic Italian veal recipe that’s full of layered flavors from the prosciutto crudo ham to the sage and garlic sauté.
Ingredients for 4
- 250 grams (8.8 oz) of tender thinly sliced veal (scaloppini or rib chops)
- 5 slices of prosciutto crudo ham
- 1/2 cup of dry white wine
- Fresh sage leaves
- 1 Garlic clove
- Small cube of butter, 1 1/2 table-spoons
- Flour for coating
- Extra virgin olive oil
- Salt and ground black pepper for seasoning
how to prepare, taken from the video
Start by sautéing the garlic and sage leaves, with a little oil and butter on a low heat in a large frying pan.
This sauté will bring most of the subtle flavors to the recipe later on when the saltimbocca are added in.
There are different ways the sage flavor can be introduced to this recipe which will be covered later on, but for this video the sage in the sauté will be used.
Next prepare the veal by laying slices of prosciutto crudo over the top and then cutting both the veal and prosciutto into medium sized rectangular pieces. If your veal is not thin or tender enough then use a meat tenderizer and pound it a bit until it’s tender before you add the prosciutto over the top.
After that skewer the prosciutto and veal together with a tooth pick, then lightly coat them in the flour. while your doing this keep an eye on your sauté making sure the garlic or sage doesn’t burn.
Sometimes this recipe is prepared with a leaf of sage on each piece of saltimbocca like the one pictured on the left in the video, you may see it like this in a restaurant as well.
Now the saltimbocca are ready i add them to the sauté and let them cook for about 6 minutes on one side and 6 minutes on the other side or until the veal is cooked and the prosciutto is lightly browned.
Next to make the saltimbocca sauce deglaze the frying pan with a dry white wine for about 8 to 10 minutes or until the smell of the alcohol is gone. Speed up the process by raising the flame a little higher.
It’s ready to serve, dribble a little of the sauce from the frying pan over the saltimbocca, and add a touch of ground black pepper.
it's about italian food
and sharing how we make it from our kitchen in florence, italy. we enjoy cooking and learning new recipes and hope you will too. buon appetito, and thanks for stopping by. more
explore mestolando
latest from our blog
long hot summer, ma che caldo fa! continue reading
search mestolando
food bites
what does 'al dente' really mean
to the tooth, or so your teeth can feel it. ‘dente’ means tooth in italian and ‘al’ means ‘too’ in this case. when eating spaghetti if the center is slightly hard the teeth will feel it.
tomatoes and history
History and distribution of tomatoes from wikipedia. In italy it reads “Eventually the peasant classes discovered that it could be eaten when more desirable food was scarce”. More desirable foods must of been meat dishes.
season to taste
Taste is important, following recommendations of a recipe are good but not always the way you may like it. Look over the ingredients to see which are going to add more seasoning than others, like bacon or pancetta which will add a saltly flavor when cooked.
farm fresh
If you live in a city or town that has local farmstands or a store that sells locally grown produce it’s worth the extra trip. some of the best produce we’ve been lucky to cook with has come from some of these small growers and sellers.
