Saltimbocca
Savor the rich flavors of tender veal wrapped in prosciutto and fresh sage, all simmered in a white wine sauce.
Ingredients
- 800 g veal topside, cut into thin slices
- 8 slices prosciutto
- 16 fresh sage leaves
- 3 tbsp plain flour
- 3 tbsp olive oil
- 50 g butter
- 2 dl dry white wine
- 1 tsp fine salt
- 1/2 tsp black pepper
How to make it
- Pat the veal slices dry with kitchen paper, then season them with the salt and black pepper and dust each slice lightly with the plain flour.
- Lay 1 slice of prosciutto and 2 sage leaves on each veal slice, pressing them on firmly so they cling to the meat.
- Heat the olive oil and half of the butter in a large pan over medium-high heat until the butter foams.
- Lay the veal pieces in the pan in a single layer, prosciutto side up, and fry for about 1 minute per side until the edges are browned and the meat is just cooked through.
- Pour in the dry white wine and let it bubble briskly for 1 to 2 minutes, scraping up the browned bits until the liquid turns into a glossy pan sauce.
- Add the remaining butter and tilt the pan so it melts into the sauce, coating the veal with a shiny finish.
- Let the saltimbocca rest in the pan for 2 minutes, then plate the veal with the sauce spooned over it.
- Serve 2 pieces per plate in a shallow bowl or on a flat plate, with the prosciutto and sage visible on top and the wine-butter sauce pooled around the meat.
