Veal Saltimbocca (Italian Veal Cutlets Dish)
Quick answer
To prepare veal saltimbocca, the process begins by pounding the veal cutlets until they reach a very thin consistency.
What makes this special
- Prosciutto and fresh sage bond to thinly pounded veal cutlets in this Italian Saltimbocca with white wine.
- Starting prosciutto-side down bonds it to the veal with heat so no toothpick is needed
- Keeping total cook time under two to three minutes per cutlet preserves the veal's delicate texture
Key ingredients
Core cooking flow
- 1 Pound the 300 g veal cutlets across the grain until they are about 5 mm thick.
- 2 Place one sage leaf and a slice of prosciutto on each cutlet, then press fir...
- 3 Spread 2 tablespoons flour on a plate, dust both sides of the cutlets lightly, and shake off the excess.
To prepare veal saltimbocca, the process begins by pounding the veal cutlets until they reach a very thin consistency. Achieving this specific thickness is necessary because veal has a tendency to become tough quite rapidly when it is exposed to heat for an extended duration. To maintain a tender texture, the total cooking time for each individual piece should be kept strictly under two or three minutes. Each prepared cutlet is topped with one fresh sage leaf and a single slice of prosciutto, which are then pressed down firmly by hand. This manual pressure allows the layers to bond so that the prosciutto adheres to the veal without the requirement for toothpicks or other mechanical fasteners. The assembled cutlets receive a light dusting of flour before being placed into a preheated pan for searing. It is effective to begin the cooking process with the prosciutto side facing down in the pan, as the direct heat fuses the cured meat directly to the veal cutlet. After the meat has been quickly seared and removed from the pan, white wine is poured onto the hot surface. This liquid serves to lift the caramelized bits of fond from the bottom of the pan to create a flavor base. Incorporating butter into this wine reduction allows the liquid to emulsify into a sauce that has a glossy and light consistency. During the cooking, the sage leaf remains trapped between the meat and the prosciutto, infusing the veal with a distinct herbal fragrance that balances the saltiness of the cured ham.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Pound the 300 g veal cutlets across the grain until they are about 5 mm thick.
Work from the edges toward the center, using steady pressure so the meat spreads evenly without tearing.
- 2Season
Place one sage leaf and a slice of prosciutto on each cutlet, then press firmly with your palm so the layers adhere.
Season very lightly with salt, because the prosciutto already brings noticeable salinity.
- 3Finish
Spread 2 tablespoons flour on a plate, dust both sides of the cutlets lightly, and shake off the excess.
The surface should look dry and thinly coated, not clumpy, or the sauce will turn pasty.
- 4Control
Heat a skillet well over high heat, then add 1 tablespoon olive oil.
Place the cutlets prosciutto side down first and sear for 45 seconds to 1 minute, until the ham bonds and browned spots appear.
- 5Heat
Flip the cutlets and cook the veal side for only about 45 seconds more.
Keep the total cooking time under 2 to 3 minutes per piece, then transfer them out when the meat feels springy.
- 6Control
Pour 80 ml white wine into the same hot skillet and scrape up the browned fond from the bottom.
When reduced by about half, whisk in 20 g butter, return the veal briefly, and coat it lightly with the glossy sauce.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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