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Veal Saltimbocca
This Veal Saltimbocca recipe is real comfort food. This classic Roman recipe features thin veal cutlets wrapped in salty prosciutto and topped with fresh sage leaves, then pan-fried to crispy perfection.
Equipment
- Instant-read meat thermometer
- Shallow Dish
Ingredients
Veal
- 4 Veal cutlets
- 1 teaspoon All Purpose Seasoning, divided
- 4 Prosciutto slices
- 4 Fresh sage leaves
- 1¼ cups All-purpose flour, divided
- ¼ cup Olive oil
Sauce
- ¼ cup Shallot, minced
- 2 cloves Garlic, minced
- ½ cup Dry white wine
- 1 cup Chicken stock
- 2 tablespoons Unsalted butter
- ½ teaspoon All Purpose Seasoning
- ½ teaspoon Fresh sage, minced
Instructions
Veal
- Preheat the oven to 250°F.
- Place each veal cutlet between two sheets of plastic wrap and pound to an even ½-inch thickness.
- Season both sides of the veal with ½ teaspoon of the All Purpose Seasoning.
- Place one slice of prosciutto and one fresh sage leaf on top of each cutlet.
- In a shallow dish, combine 1 cup of the flour with the remaining ½ teaspoon of All Purpose Seasoning.
- Dredge each veal cutlet in the seasoned flour, coating both sides and gently shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Working in batches if necessary, place the veal in the skillet prosciutto-side down. Cook for 3 to 4 minutes, then carefully flip and cook for another 3 to 4 minutes, or until the internal temperature reaches 145°F.
- Transfer the cooked veal to a baking sheet and keep warm in the preheated oven while preparing the sauce.
Sauce
- Reduce the heat to medium. Add the minced shallot to the same skillet and cook for 1 to 2 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Simmer until the wine has reduced by about half.
- Sprinkle the remaining 1 tablespoon of flour into the skillet and whisk until smooth.
- Gradually whisk in the chicken stock until the sauce is smooth. Simmer for 3 to 4 minutes, or until slightly thickened.
- Whisk in the butter, remaining All Purpose Seasoning, and minced sage until the butter has melted and the sauce is silky.
- Remove the veal from the oven and arrange on a serving platter. Spoon the sauce over the veal and serve immediately.
Christina's Notes
Ask your butcher to prepare thin veal scallopini if the cutlets are thicker than ½ inch. Thin, even cutlets cook quickly and stay tender.
Don't overcook the veal. Remove it from the skillet as soon as it reaches 145°F, then let it rest briefly while you finish the sauce.
Fresh sage provides the best flavor and aroma, but dried sage can be substituted in a pinch. Use about ¼ teaspoon dried sage for every ½ teaspoon fresh minced sage.
A dry Pinot Grigio, Sauvignon Blanc, or Chardonnay works well in the sauce.
Serve with buttered pasta, mashed potatoes, creamy polenta, or roasted vegetables to soak up the flavorful pan sauce.
The sauce can be prepared several hours ahead and gently reheated before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until warmed through. Freezing is not recommended, as the veal may become tough and the sauce can separate.
Don't overcook the veal. Remove it from the skillet as soon as it reaches 145°F, then let it rest briefly while you finish the sauce.
Fresh sage provides the best flavor and aroma, but dried sage can be substituted in a pinch. Use about ¼ teaspoon dried sage for every ½ teaspoon fresh minced sage.
A dry Pinot Grigio, Sauvignon Blanc, or Chardonnay works well in the sauce.
Serve with buttered pasta, mashed potatoes, creamy polenta, or roasted vegetables to soak up the flavorful pan sauce.
The sauce can be prepared several hours ahead and gently reheated before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until warmed through. Freezing is not recommended, as the veal may become tough and the sauce can separate.