Simple in its ingredients and preparation, yet anything-but-simple in its taste, Saltimbocca is as classic as Italian dishes get. Simply pan-sautéed veal cutlets wrapped in prosciutto and fresh sage, this dish is popular throughout Italy and is very popular in my kitchen. If you prefer, you can make this dish with thinly sliced pork or even chicken or turkey cutlets, but I prefer the mild taste and tenderness of the thinly sliced veal if you can find it. Whichever type of meat you choose to use, the salty flavor of the prosciutto-wrapped meat combined with the earthy taste of the fresh sage is a culinary match made in heaven.
(To view this recipe, click on the blue title of the blog post above*)
Saltimbocca
Ingredients:
- 4 thinly sliced veal cutlets (or chicken, or pork)
- Salt and pepper
- 8 sage leaves
- 4 thin slices of prosciutto
- Crushed red pepper flakes
- 1 Tablespoon unsalted butter
- 1 Tablespoon quality extra virgin olive oil
Directions:
- Season each veal cutlet with a pinch of salt and pepper, then wrap each cutlet in the prosciutto. Tuck 2 sage leaves underneath the prosciutto. Sprinkle each cutlet with a pinch of crushed red pepper flakes.
- In a large saute pan, melt the butter along with the oil over medium-high heat. Place the cutlets, two at a time, in the hot pan, sage-side down first. Cook for 3 minutes, or until the meat is browned. Flip the cutlets and cook for an additional 2 minutes, or until the meat is cooked to your liking. Repeat the cooking process with the other 2 cutlets—remove the twine and serve warm.
Tagged: butter, chicken cutlet, cutlets, fresh sage, Italian, Italy, olive oil, pan-seared, pork cutlet, prosciutto, sage, Saltimbocca, scaloppine, veal, veal cutlets
Leave a Reply