Vitello Saltimbocca Recipe

Inspired by Cucina Rustica

Time40m

Serves4

Make Vitello Saltimbocca Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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SPECIALITÃ DELLA CASA

4 pieces Veal scaloppine (thinly sliced)

8 slices Prosciutto di Parma

8 leaves Fresh sage leaves

2 tbsp 00 bread flour

4 tbsp Unsalted butter

2 tbsp Extra-virgin olive oil

1/2 cup (120 ml) Dry white wine (or Marsala)

1/2 cup (120 ml) Chicken stock (or vegetable stock)

1 tsp Fresh lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbsp Flat-leaf parsley, chopped (for garnish)

Method

SPECIALITÃ DELLA CASA

Pound and season

Place veal cutlets between two sheets of plastic wrap and gently pound to about 1/4 inch (6 mm) thickness. Season both sides with salt and pepper.

Assemble saltimbocca

Lay a slice of prosciutto on each veal cutlet and top with a sage leaf.

Dredge in flour

Lightly dredge each veal bundle in the flour, tapping off any excess.

Sear

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. When shimmering, add the veal bundles and sear 1-2 minutes per side until golden. Remove to a warm plate.

Make pan sauce (deglaze)

Carefully pour in the white wine to deglaze, scraping up all browned bits. Simmer until the liquid is reduced by about half.

Finish sauce and simmer meat

Add the stock and simmer 2-3 minutes. Return the veal to the pan and cook 1-2 minutes more to warm through.

Finish and plate

Whisk in the remaining butter to emulsify the sauce. Stir in lemon juice, adjust seasoning with salt and pepper if needed, and spoon the sauce over the veal. Garnish with chopped parsley.

Serve

Serve the Vitello Saltimbocca immediately, with a side such as risotto, polenta, or sautéed greens.