Veal saltimbocca is a popular snack of Italian origin. The traditional Saltimbocca is a thin cutlet made of veal that is wrapped with prosciutto and sage. It is then marinated in wine, oil, or saltwater. The modern variations use different kinds of meat like mozzarella, chicken, turkey, or pork. And the marination depends on the region or the particular recipe. If you want to experience the iconic taste of Roman Saltimbocca, you need to follow a proper veal saltimbocca recipe.
Veal saltimbocca is a symbol of Roman cuisine, and you can enjoy the dish both in restaurants and at your home. The word Saltimbocca means ‘hop into your mouth,’ and the name suggests its extraordinary taste. You can make your dish more tempting by pairing it with a green vegetable side dish like Piselli alla. Some modern versions of veal saltimbocca are served with pasta and marinara sauce.
For an amazing dining time, you can enjoy veal saltimbocca with some special red or white wine. The best red wine that makes a good pair with Saltimbocca is fruity wine such as pinot noir, barbera, or rioja. If you are fond of white wine, you can go with pinot grigio and orvieto Bianco.
You can prepare veal saltimbocca at your home using some simple ingredients. If you prepare the dish with a proper plan, it is very easy to make at home. If you want to make it, traditionally cooks your veal saltimbocca in a stainless steel or copper skillet. But for the best taste, you need to follow a good recipe. We have included the best traditional and easy veal saltimbocca recipes in this post. So read it out and get ready to prepare special veal saltimbocca at your home.
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Veal Saltimbocca Recipe
Veal saltimbocca is a popular dish of sautéed veal cutlets. This special Roman dish is layered with prosciutto and fresh sage. It is then served with a buttery or lemony pan sauce. Prosciutto is an Italian dry-cured ham. It is usually thinly sliced and served uncooked or cooked. The uncooked style is called prosciutto crudo and the cooked form is called prosciutto cotto.
Veal saltimbocca is quick and easy to make. But for the authentic taste, you have to follow the details. It is a rich and flavorful dish. And the salty and tangy combination makes it practically jump off the plate into your mouth. Here is the easy recipe for traditional Veal saltimbocca.
Traditional Veal saltimbocca
This quick and delicious dish needs only three main ingredients. These are veal cutlets, prosciutto, and fresh sage. You can serve it with a simple sauce made by deglazing the pan with marsala.
How To Prepare Veal saltimbocca?
Preparation Direction:
- Start by tendering the veal cutlets with a meat mallet. Pound the cutlets one by one until the pieces are 1 /8 inches thick. Then lightly season the veal cutlet with salt and pepper. Do not add much salt as prosciutto contains salt.
- Line up the veal cutlets on a sheet and place 2 to 3 slices of prosciutto on each of them. You can gently press the prosciutto to adhere to the veal. Now place 2 to 3 sage leaves over the prosciutto and attach them to the veal with toothpicks. Thereafter, spread flour on a plate and dredge each of the veal pieces in the flour.
- Add 2 tablespoons of the oil and 2 tablespoons of the butter In a 12-inch skillet over medium heat. Now add 2 pieces of veal at a time to the skillet and cook. You can cook both sides for 1 minute each to see the prosciutto side is crisp and the veal side is lightly browned. Once it is done, transfer the veals to a plate lined with a paper towel. Fry the remaining veals in the same process and discard the toothpicks.
- Drain the oil and butter from the skillet or your frying pan and place it over high heat. Now add marsala and cook for 1 to 2 minutes to reduce it to half. Thereafter, add the chicken stock and cook for 3 minutes to reduce it to half. Add the remaining 4 tablespoons of butter and reduce heat to medium. Now add the veals to this mixture and let it cook for 1 to 2 minutes. You can occasionally turn the meat to cook both sides evenly. Once the sauce becomes thick and adheres to the meat, transfer the veals to a plate and serve. Enjoy your slightly salty, slightly tangy, and entirely delicious Veal Saltimbocca.
Nutritional Facts:
- Calories: 461.1
- Total Fat: 21.9 g, Saturated Fat:10 .8 g, Polyunsaturated Fat: 0.9 g, Monounsaturated Fat: 4.1 g, Cholesterol: 171.3 mg
- Sodium: 1,322.8 mg, Potassium: 540.6 mg
- Total Carbohydrate: 3.1 g, Dietary Fiber: 0.0 g, Sugars: 0.9 g
- Protein: 60.9 g
Chef’s Tips:
- If you cannot get veal, you can make Saltimbocca with other white meat such as chicken, turkey and, pork.
- To get a crispy finish, gently dredge the veal in flour before frying.
- You can serve Saltimbocca with bread, crispy fried potatoes, and a simple salad.
FAQS:
Q. What is Saltimbocca ?
A. The traditional Saltimbocca is a thin cutlet made of veal that is wrapped with prosciutto and sage. It is then marinated in wine, oil, or saltwater.
Q. What is the best side dish with Veal Saltimbocca?
A. Veal saltimbocca pairs well with a green vegetable side dish. You can enjoy it with Piselli alla Romana or Roman-style peas.
Conclusion:
Veal Saltimbocca is an iconic Roman dish. The traditional dish is made with veal, prosciutto, and fresh sage leaves. The fried meat is marinated in a delicate white wine and butter sauce. In the modern version of Saltimbocca, People use different types of meat like chicken, pork, etc. But Veal Saltimbocca is the most authentic Roman dish that uses veal cutlets wrapped in crispy and salty prosciutto. This classic Roman dish is pan-fried and marinated in wine and butter sauce. This makes the cutlets incredibly delicious, juicy, and tender.
This simple and elegant food is normally served with potatoes, asparagus, or salad. Veal saltimbocca also pairs great with a green vegetable side dish. You can enjoy it with Piselli alla Romana or Roman-style peas. You can enjoy this Roman delicacy in a restaurant or make it at your home. It is quite simple to prepare the dish at home using some simple ingredients. In this article, we have shared details of the traditional veal saltimbocca recipe. This will for sure be helpful for you to make delicious Veal saltimbocca at home.
Veal Saltimbocca
Equipment
- Meat Mallet
- Plastic Wrapper
- Toothpicks
- Large Plates
- 12-Inch Pan/Skillet
- Paper Towels
- Platter
Ingredients
- 8 (2 Ounce each) veal cutlets, preferably from the veal top round
- Kosher salt and freshly ground pepper
- 16–24 Thin Slices Thin Slices of Prosciutto
- 16–24 fresh sage leaves
- 1 / 2 cup flour
- 8 Tablespoon Extra-virgin olive oil
- 12 Tablespoon unsalted butter
- 1 / 4 cup Marsala
- 1 cup chicken stock
Instructions
- Start by tendering the veal cutlets with a meat mallet. Pound the cutlets one by one until the pieces are 1 /8 inches thick. Then lightly season the veal cutlet with salt and pepper. Do not add much salt as prosciutto contains salt.
- Line up the veal cutlets on a sheet and place 2 to 3 slices of prosciutto on each of them. You can gently press the prosciutto to adhere to the veal. Now place 2 to 3 sage leaves over the prosciutto and attach them to the veal with toothpicks. Thereafter, spread flour on a plate and dredge each of the veal pieces in the flour.
- Add 2 tablespoons of the oil and 2 tablespoons of the butter In a 12-inch skillet over medium heat. Now add 2 pieces of veal at a time to the skillet and cook. You can cook both sides for 1 minute each to see the prosciutto side is crisp and the veal side is lightly browned. Once it is done, transfer the veals to a plate lined with a paper towel. Fry the remaining veals in the same process and discard the toothpicks.
- Drain the oil and butter from the skillet and place it over high heat. Now add marsala and cook for 1 to 2 minutes to reduce it to half. Thereafter, add the chicken stock and cook for 3 minutes to reduce it to half. Add the remaining 4 tablespoons of butter and reduce heat to medium. Now add the veals to this mixture and let it cook for 1 to 2 minutes. You can occasionally turn the meat to cook both sides evenly. Once the sauce becomes thick and adheres to the meat, transfer the veals to a plate and serve. Enjoy your slightly salty, slightly tangy, and entirely delicious Veal Saltimbocca.