Saltimbocca Recipe
Veal scaloppine sautéed with prosciutto and sage in a white wine sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Lightly season the veal scaloppine with salt and black pepper on both sides.
- 2
Assemble the Saltimbocca
Place a slice of prosciutto and two sage leaves on each piece of veal. Secure with toothpicks if necessary.
- 3
Sauté the Veal
In a large skillet, heat olive oil over medium heat. Add the veal and cook for about 2-3 minutes on each side until golden brown. Remove veal from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add butter and let it melt. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- 5
Combine and Finish
Return the veal to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes until the veal is cooked through and the sauce has reduced slightly.
- 6
Serve
Remove toothpicks from the veal, if used. Serve hot with the sauce drizzled over the top.
