Veal Saltimbocca, meaning "jumps in the mouth" in Italian, is a testament to the magic of simple, fresh ingredients. This classic Roman dish is surprisingly quick to prepare, yet delivers an explosion of flavor that belies its ease. Tender veal scallops are paired with salty prosciutto and fragrant sage, all brought together by a delicate white wine sauce. The result is a sophisticated yet approachable meal perfect for a weeknight dinner or a special occasion. The rich flavors and elegant presentation make it an impressive dish to share with family and friends.
This recipe provides a step-by-step guide to creating restaurant-quality Veal Saltimbocca in your own kitchen. From selecting the finest ingredients to mastering the perfectly browned veal, we'll walk you through each stage of the process, ensuring a delicious and unforgettable culinary experience. Let's begin!
Tools Needed
- Cast iron pan
- Saran Wrap
Ingredients
- Veal
- Fresh Sage
- Prosciutto
- Lemon
- Butter
- White Wine
- Flour
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Veal
- Pound the veal thinly between two pieces of Saran Wrap until it stretches past the edges of your dinner plate.
- Place three pieces of fresh sage on each slice of veal.
- Top with prosciutto.
- Fold the veal, sage, and prosciutto into a little pocket.
- Dredge the veal packets in seasoned flour (salt and pepper).
Step 2. Sear and Brown the Veal
- Sear the veal in a hot cast iron pan for 4 minutes per side, until golden brown and crispy.
Step 3. Make the Sauce
- Deglaze the pan with white wine, then add butter and lemon juice to create a sauce.
- Simmer the veal in the sauce for a few minutes, ensuring it's coated evenly.
Step 4. Serve
- Serve immediately.
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Tips
- Use the thinnest veal cut possible.
- Don't overcook the veal; aim for 80-90% cooked through.
- The prosciutto is already salty, so don't over-salt the veal.
Nutrition
- N/A
FAQs
1. Can I substitute the veal?
Yes, chicken breast or pork tenderloin can be used as substitutes, but the flavor will be slightly different. Adjust cooking time accordingly as chicken and pork cook faster than veal.
2. What type of wine should I use?
Dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best. Avoid sweet wines.
3. Can I make this ahead of time?
It's best enjoyed fresh, but you can prepare the veal and prosciutto-sage bundles ahead and store them in the refrigerator. Cook just before serving for the best results.
With its effortless elegance and burst of flavor, this Veal Saltimbocca recipe is sure to become a new favorite. From a weeknight dinner to a special occasion, this dish always impresses. Enjoy the delightful taste of Italy in your own home!