Italian · Main
Saltimbocca
'Jumps in the mouth' — veal, sage and prosciutto pinned together and flashed in butter; a five-minute main that tastes like Rome's centro storico
- Prep
- 20 min
- Cook
- 12 min
- Serves
- 4
Ingredients
- veal escalopes — 8 × 70 g
- prosciutto crudo, thin slices — 8
- sage leaves — 8 (plus 4 to fry)
- plain flour — 40 g
- butter — 70 g
- olive oil — 20 ml
- dry white wine — 120 ml
- chicken stock — 60 ml
- black pepper — to taste
- fine salt — barely (the ham seasons)
Method
- Pound escalopes between film to 4 mm.
- Lay one sage leaf and one slice of prosciutto on each; secure with a toothpick woven flat.
- Flour the veal side only, dusting off excess.
- Sear in oil and 30 g butter, prosciutto-side first, 90 seconds; flip for 60 seconds; remove.
- Deglaze with wine; add stock; reduce by half.
- Mount the sauce with remaining cold butter; return meat 30 seconds to glaze, spooning over.