Veal Saltimbocca
20m prep 15m cook 35m ready
4 servings Saltimbocca means “jump into the mouth,” which is precisely what these delicious stuffed and sauced cutlets do. Prosciutto and sage are the traditional stuffing, but a slice of cheese is often added as well. If desired, use chicken or turkey breast instead of veal. For tips on pounding veal into cutlets, see here.
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Ingredients
- 1 pound veal cutlets
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 paper-thin slice prosciutto (about 2 ounces total)
- 2 large fresh sage leaves (about 16 total)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup dry white wine
- 1 cup chicken or veal stock or broth
- 1 tablespoon lemon juice
- 2 tablespoons butter, softened
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Step 1.
Pound to slightly less than ⅛ inch thick: 1 pound veal cutlets
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Step 2.
Season with: ½ teaspoon salt; ½ teaspoon black pepper
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Step 3.
Lay the scaloppine out flat and top each with: 1 paper-thin slice prosciutto (about 2 ounces total); 2 large fresh sage leaves (about 16 total)
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Step 4.
Roll the veal around the filling and secure with toothpicks. Heat in a large heavy skillet over medium-high heat: 1 tablespoon olive oil; 1 tablespoon butter
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Step 5.
Add the veal packets and cook, turning once, until lightly browned, about 1 ½ minutes on each side. Transfer to a platter and cover with foil to keep warm. Add to the hot skillet: ½ cup dry white wine
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Step 6.
Bring to a boil, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits, and boil until the wine is almost evaporated. Add: 1 cup chicken or veal stock or broth; 1 tablespoon lemon juice
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Step 7.
Boil over high heat until reduced to about ½ cup. Remove the skillet from the heat and stir in: 2 tablespoons butter, softened
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Step 8.
Taste and adjust the seasonings, adding a bit more lemon juice to taste. Pour the sauce over the veal packets.
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