Saltimbocca Recipe
Description
Saltimbocca, meaning "jumps in the mouth" in Italian, is a delectable dish that combines tender veal, savory prosciutto, and fresh sage. This Saltimbocca Recipe will guide you through creating a restaurant-quality meal right in your own kitchen. Perfect for a special dinner or a weeknight treat, this dish is sure to impress.
Ingredients for Saltimbocca Recipe
Instructions for Saltimbocca Recipe
Prepare the Veal:
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Place the veal cutlets between two sheets of plastic wrap and pound them to 1/4-inch thickness.
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Season the cutlets lightly with salt and pepper.
Assemble the Saltimbocca:
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Place a slice of prosciutto and a sage leaf on each veal cutlet.
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Secure with toothpicks to hold the prosciutto and sage in place.
Dredge the Veal:
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Lightly coat each cutlet with flour, shaking off any excess.
Cook the Veal:
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Heat the olive oil in a large skillet over medium heat.
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Add the veal cutlets and cook for 2-3 minutes on each side until golden brown.
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Remove the cutlets from the skillet and set aside.
Make the Sauce:
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In the same skillet, add the white wine and chicken broth.
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Bring to a boil, scraping up any browned bits from the bottom of the skillet.
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Cook for about 5 minutes until the sauce is reduced by half.
Finish the Dish:
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Return the veal cutlets to the skillet and cook for another 2 minutes, spooning the sauce over the top.
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Remove the toothpicks before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 100mg34%
- Sodium 700mg30%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Saltimbocca Recipe Variation Options:
- Chicken Saltimbocca: Substitute chicken cutlets for veal for a lighter version.
- Vegetarian Saltimbocca: Use thin slices of eggplant or zucchini instead of veal.
- Turkey Saltimbocca: Turkey cutlets can also be used for a different twist on this classic dish.
Saltimbocca Recipe Cooking Tips:
- Pounding the Veal: Ensure the veal is evenly thin to promote even cooking.
- Flouring the Cutlets: Lightly dredging the cutlets in flour helps create a golden crust.
- Wine Choice: Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the sauce.
- Sauce Reduction: Allow the sauce to reduce properly to concentrate the flavors.
Saltimbocca Recipe Serving Suggestions:
- Side Dishes: Serve Saltimbocca with roasted potatoes, steamed vegetables, or a simple salad.
- Garnish: Add a squeeze of fresh lemon juice before serving to enhance the flavors.
- Bread: Pair with crusty Italian bread to soak up the delicious sauce.
Reader Experience:
Have you tried this Saltimbocca Recipe? Share your cooking experiences, tips, and any variations you tried in the comments below!
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Frequently Asked Questions
Use gluten-free flour for dredging to make the recipe gluten-free.
Pork or turkey cutlets are also good alternatives.
Freezing is not recommended as it can affect the texture of the veal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Fresh sage is preferred for its vibrant flavor, but dried can be used in a pinch.
A dry white wine like Pinot Grigio or a light red wine like Chianti pairs well.
Avoid overcooking and ensure the veal cutlets are pounded thin.
Yes, you can prepare the cutlets and sauce ahead of time and reheat gently before serving.
Use high-quality, thinly sliced prosciutto for the best flavor.
Yes, chicken cutlets are a great substitute for veal.
