Vitello Saltimbocca Recipe
Tender veal, sauteed in white wine, sage and butter, served with thinly sliced prosciutto.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the veal
Gently pound the veal cutlets between plastic wrap until about 1/4 inch thick. Season both sides with salt and pepper.
- 2
Assemble the saltimbocca
Place 2 sage leaves and 1 slice of prosciutto on each veal cutlet. Use a toothpick to secure the prosciutto and sage to the veal.
- 3
Flour the cutlets
Lightly dredge each veal cutlet in flour, shaking off the excess.
Cooking
- 4
Sear the veal
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add veal cutlets, prosciutto-side down, and cook for 2-3 minutes. Flip and cook the other side for another 2 minutes.
- 5
Deglaze the pan
Remove the veal to a plate. Add the white wine to the pan to deglaze, scraping up any browned bits with a wooden spoon. Let the wine simmer and reduce by half, about 2-3 minutes.
- 6
Finish the sauce
Stir in the remaining 1 tablespoon of butter and return the veal cutlets to the pan. Spoon sauce over the top and cook for 1 more minute to reheat.
Serving
- 7
Remove toothpicks and serve veal saltimbocca hot, spooning pan sauce over each cutlet.
