Veal Saltimbocca - veal cutlets wrapped in cripsy, salty prosciutto and fragrant sage leaves. A classic Roman dish that's pan-fried until they're juicy, tender and incredibly delicious. A simple and elegant meal that's great served with potatoes, asparagus or salad.
Servings: 4 -6 servings
- 6 veal cutlets (escalopes)
- ½ cup all purpose flour (80g)
- 6 slices prosciutto
- 6 large sage leaves
- ½ cup (125ml) white wine
- 2 tablespoon Olive oil
- 6 toothpicks to secure the cutlets
Place the veal cutlets between two sheets of plastic wrap (cling film) and gently beat with a rolling pin or meat mallet until ¼ of an inch thin.
Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.
Dip the cutlets in flour on each side and shake gently to get rid of any excess flour. Heat olive oil in a large pan or skillet and fry on each side until slightly crispy and browned. Remove from the pan and add the wine to deglaze the pan.
Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.
- Make sure to pound the meat to tenderise it otherwise it could turn out a little tough
- You can use white wine or marsala to make the sauce
- Dredging the cutlets in flour gives them a delicious coating and also adds a little substance to the sauce but you can also make this recipe without flour
- If prepping in advance don't dredge in flour, wait until last minute to do that or it'll soak into the meat and create a weird texture
- Be careful not to overcook or the meat will toughen. Since the veal is pounded thin it doesn't take long to cook (around 4 minutes each side)
- A squeeze of fresh lemon juice really brings out the flavours and cuts through the rich and salty flavours so don't skip it if possible
- Chicken, turkey or pork can all be used as good substitutes to veal
- Leftovers can be stored in the fridge for 1-2 days and eaten cold or reheated until hot all the way through
Calories: 491kcal | Carbohydrates: 12g | Protein: 56g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 206mg | Sodium: 242mg | Potassium: 997mg | Calcium: 15mg | Iron: 2.9mg