Saltimbocca
Elevate your dining experience with the classic Italian dish, Saltimbocca, a mouthwatering recipe that translates to "jump in the mouth" for its bold and irresistible flavors. Tender veal escalopes are layered with fragrant fresh sage leaves and salty slices of prosciutto, then lightly dusted with flour for a delicate crust. Pan-seared to perfection in a rich blend of butter and olive oil, this dish is finished with a luxurious white wine pan sauce that adds depth and sophistication. Ready in just 30 minutes, Saltimbocca is perfect for impressing guests or indulging in a gourmet meal at home. Serve it with a garnish of lemon wedges to brighten the flavors and enjoy a true taste of Italian cuisine. Keywords: Saltimbocca recipe, Italian veal dish, prosciutto and sage, white wine sauce, quick gourmet meal.
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Recipe Information
Ingredients
- 4 pieces Veal escalopes
- 8 leaves Fresh sage leaves
- 4 slices Prosciutto slices
- 60 grams All-purpose flour
- 60 grams Butter
- 2 tablespoons Olive oil
- 125 milliliters Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium (for garnish) Lemon
Instructions
Place a veal escalope between two sheets of plastic wrap and gently pound it to a uniform thickness, about 1/4 inch, using a meat mallet or rolling pin. Repeat with remaining escalopes.
Season each veal escalope with a little salt and black pepper on both sides.
Place two sage leaves on each escalope, then cover the sage leaves with a slice of prosciutto. Use a toothpick to secure the prosciutto and sage leaves to the veal.
Lightly dust each side of the prepared veal with flour, shaking off any excess.
In a large skillet, heat the olive oil and half of the butter over medium-high heat until the butter is melted and foaming.
Add the veal, prosciutto side down, to the skillet. Cook for 2-3 minutes until the prosciutto is crisp and golden.
Flip the veal and cook on the other side for an additional 1-2 minutes until lightly browned. Remove the veal from the skillet and keep warm.
Add the white wine to the skillet to deglaze it, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3 minutes.
Reduce the heat to low and stir in the remaining butter to form a smooth sauce.
Return the veal to the pan, turning to coat it in the sauce. Heat through for 1-2 minutes.
Transfer the saltimbocca to serving plates, removing the toothpicks before serving.
Garnish with lemon wedges and serve immediately.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 5444 mg | 237% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.8 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2095 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
