The word saltimbocca in Italian translates into ‘jump into your mouth’…the name given to this classic Italian dish most likely because it is so delicious you will eat it super fast! A traditional saltimbocca is made with thinly sliced veal cutlets like I used, but can also be made with pork cutlets, chicken or even turkey if you like. The key here is that you wrap the cutlet in salty, thinly slice prosciutto and a sage leaf. In this version I decided to top the cooked cutlets with an amazing sauce made with sliced garlic, parsley an sweet Marsala wine. The results? Molto bene.
(To view this recipe, click on the blue title of the blog post above*)
Saltimbocca alla Romana
Ingredients:
- 2 teaspoons extra virgin olive oil, divided
- 4 thinly sliced veal cutlets
- salt and pepper
- 8 thin slices of prosciutto
- 4 sage leaves
- 4 garlic cloves, thinly sliced
- 2 lemons, 1 thinly sliced the other cut in half
- 1/2 cup Marsala wine
- 1/4 cup chicken stock
- Chopped Italian parsley, for serving
Directions:
- To prep the cutlets, season both sides with salt and pepper. Wrap each cutlet in 2 overlapping slices of prosciutto; tuck a sage leaf underneath the prosciutto on each cutlet.
- In a large nonstick skillet, heat 1 teaspoon of the oil and the butter over medium heat until the butter melts. Cook the cutlets, flipping once, for 1-2 minutes per side or until lightly browned. (You may need to cook 2 cutlets at a time, in 2 batches*)
- Remove the veal from the pan and place on a plate covered in foil. Add the remaining teaspoon of oil into the pan along with the garlic cloves. Sauté for 1 minute. Add in the Marsala wine and scrape up the brown bits from the bottom of the pan. Add in the chicken stock and the juice of 1 lemon as well. Adjust the seasonings in the salt if necessary.
- Serve the cutlets warm topped with the garlic-Marsala sauce and a sprinkling of parsley.
Tagged: cutlets, garlic, Italian, Italy, lemon juice, marsala wine, parsley, prosciutto, prosciutto-wrapped veal, Rome, sage, veal, veal cutlets
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