Veal Saltimbocca (Italian Veal Cutlets Dish)
Veal saltimbocca pounds veal cutlets thin, tops each with a sage leaf and a slice of prosciutto pressed firmly by hand, dusts them lightly in flour, and sears them quickly in a hot pan before building a sauce with white wine and butter. Thin cutlets are essential because veal toughens rapidly with prolonged heat - the total cooking time should stay under two to three minutes per piece to keep the meat tender. Starting with the prosciutto side down lets the heat fuse it to the meat without needing toothpicks to hold it in place. When white wine hits the hot pan after the meat is removed, it lifts the caramelized fond from the bottom and forms the base of the sauce, which butter then emulsifies into a glossy, light finish. The sage leaf caught between the prosciutto and veal perfumes the meat with a subtle herbal note that pairs naturally with the prosciutto's cured saltiness.
Adjust Servings
Instructions
- 1
Pound veal thin and top each piece with sage and prosciutto.
- 2
Press lightly to secure and dust the veal lightly with flour.
- 3
Heat oil and quickly sear the veal, starting on the prosciutto side.
- 4
Flip, cook briefly, then transfer to a plate.
- 5
Add wine and butter to reduce into a sauce, then return veal to coat.
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