Veal Saltimbocca

One of my all time favorite Italian dishes is veal saltimbocca. Veal saltimbocca is a traditional Italian dish that features thinly sliced veal cutlets, usually from the leg or loin, that are topped with prosciutto and fresh sage leaves before being cooked. The name “saltimbocca” comes from the Italian words “salta in bocca,” which means “jump in the mouth,” suggesting that the dish is so delicious that it practically jumps into your mouth (which is very accurate for this dish).

Ingredients:

• 4 veal cutlets, thinly pounded, at least ¼ inch thick
• salt
• 12 sage leaves
• 4 slices of prosciutto
• ½ cup flour, I use GF Bob’s Redmill 1-1 Flour
• 2 tbsp olive oil
• 3/4 cup White wine
• 4 tbsp butter, cubed and cold

Preparation:

STEP 1.

Pound the veal cutlets with a meat mallet until they are ¼ inch thick and very thin. Season with salt and pepper. Add a sage leaf and then top with prosciutto. Using your hands, press the prosciutto into the veal so it holds / sticks.

STEP 2.

Flour the cutlets. Dredge the cutlets in flour so it is lightly dusted on both sides and set aside.

STEP 3.

Heat a large stainless steel or cast iron pan to medium high heat and add olive oil. Once the oil is hot, sear the cutlets, prosciutto side down, working in batches to not overcrowd the pan. Cook on the first side for 3-5 minutes until golden brown. Flip and do the same for the other side. Remove from the pan and do this to the remainder of the pieces.

STEP 4.

Once all of the meat has been cooked, decrease the temperature to medium and deglaze with white wine. Bring the wine up to a simmer and add the sage leaves. Reduce by half, or until it reaches a nappe and is very thick. Reduce the heat to low and stir in the cold butter to emulsify. Once it is thick and creamy, taste and adjust for seasoning, then serve over the veal.