Saltimbocca Recipe
Make Saltimbocca Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Veal
Place the veal cutlets between two pieces of plastic wrap. Gently pound them with a meat mallet until they are about 1/4 inch thick.
- 2
Assemble the Saltimbocca
On each veal cutlet, lay a slice of prosciutto and 2 sage leaves. Secure the prosciutto and sage with toothpicks.
- 3
Season the Cutlets
Sprinkle both sides of the cutlets with salt and black pepper, then dredge them in flour, shaking off any excess.
Cooking
- 4
Heat the Oil and Butter
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
- 5
Cook the Cutlets
Add the prepared veal cutlets to the skillet, cooking them for about 3-4 minutes on each side, or until golden brown and cooked through.
- 6
Deglaze the Pan
Once the cutlets are cooked, remove them from the skillet and set them aside. Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- 7
Serve
Return the veal cutlets to the skillet, spooning the sauce over them, and serve immediately.
