By Francesca Montillo, ISDA Food + Travel Writer
If there is one dish that takes mere minutes to prepare, is ideal for weeknight dinners but worthy of guests, and is adored by adults and children alike, it would have to be veal saltimbocca.
Enhanced by the flavor and saltiness of the prosciutto, this recipe is surprisingly simple to prepare. The term “saltimbocca” literally translates to “jump in your mouth.”
This dish is a favorite of Roman cuisine and is often found on restaurant menus, both here and in Italy.
Because the veal is generally very thin, this dish takes 20 – 25 minutes from start to finish. You could follow the recipe as is and substitute thin chicken breasts cutlets if you prefer.
Adjust cooking time accordingly as even the thinnest chicken cutlets will be thicker than veal and require a few extra minutes of cooking time.
Veal Saltimbocca
Ingredients
4 – 6 thin veal cutlets (or chicken cutlets)
Salt, to taste
4 thin slices of prosciutto
8 large sage leaves
½ cup flour
3 tablespoons olive oil
4 tablespoons butter, dived
¾ cup chicken stock
Instructions
- Lightly season the veal with salt. Lay a slice of prosciutto over the veal. Place 1 – 2 sage leaves on top of the prosciutto. Stitch prosciutto and sage into the veal with a toothpick.
- Dredge the veal cutlets into flour, shaking off any excess.
- Add the oil and 2 tablespoons of the butter to a large skilled set over low-medium heat. Add the veal, prosciutto side down and cook over medium heat until nearly cooked through, about 5 minutes. Turn veal and cook an additional 2 minutes. Transfer the veal to a clean plate.
- Add the remaining butter to the skillet. Add the chicken stock and bring to a boil. Cook until reduced by half, about 3 minutes.
- Return all the veal to the skillet and simmer over moderate heat for an additional 2 minutes. Transfer the veal to plates, remove the toothpicks, and pour the sauce on top.
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