Saltimbocca literally translates to "jumps in the mouth," and for good reason. It is a traditional Roman dish consisting of tender veal scallops lined with salty prosciutto and a fresh sage leaf, then sautéed in butter and white wine. The combination of the crispy ham, the aromatic herb, and the silky wine pan-sauce creates a dish that is sophisticated yet remarkably simple to prepare.
Ingredients
- 400g veal escalopes (4 to 6 thin slices, pounded flat)
- 100g Prosciutto di Parma (thinly sliced)
- 8-10 fresh sage leaves
- 50g all-purpose flour (for dredging)
- 40g unsalted butter
- 100ml dry white wine (like Frascati or Pinot Grigio)
- 30ml extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- Wooden toothpicks (for assembly)
Cooking Instructions
- Prepare the meat: Place the veal slices between two sheets of plastic wrap and pound them with a meat mallet until they are about 5mm thick. Season very lightly with salt (the prosciutto is salty!) and pepper.
- Assemble: Place one or two slices of prosciutto on top of each veal scallop, pressing them down so they adhere. Place one large sage leaf (or two small ones) on top of the prosciutto.
- Secure: Thread a toothpick through the sage leaf, the prosciutto, and the veal to "pin" them all together.
- Flour: Lightly coat only the bottom side (the side without the ham) of the veal in flour, shaking off any excess.
- Sear: Heat the olive oil and half the butter in a large skillet over medium-high heat. Place the veal in the pan, prosciutto-side down first. Fry for about 1 minute until the ham is crispy and the sage is fragrant.
- Flip: Turn the slices over and cook the floured side for another 1-2 minutes until golden. Remove the meat from the pan and set aside on a warm plate.
- Deglaze: Pour the white wine into the hot skillet, scraping up any browned bits from the bottom. Let the wine reduce by half.
- Emulsify: Stir in the remaining butter to create a glossy, slightly thickened sauce.
- Serve: Return the meat to the pan for 30 seconds just to coat it in the sauce. Serve immediately, drizzling the extra pan sauce over the top.