Veal Saltimbocca
Veal Saltimbocca - veal cutlets wrapped in crispy, salty prosciutto and fragrant sage leaves. A classic Roman dish that's pan-fried until they're juicy, tender and incredibly delicious. A simple and elegant meal that's great served with potatoes, asparagus or salad.
Veal Saltimbocca - veal cutlets wrapped in crispy, salty prosciutto and fragrant sage leaves. A classic Roman dish that's pan-fried until they're juicy, tender and incredibly delicious. A simple and elegant meal that's great served with potatoes, asparagus or salad.
- Carbohydrate 0.7854 g
- Cholesterol 25.62 mg
- Fat 23.9475000007237 g
- Fiber 0 g
- Protein 3.15 g
- Saturated Fat 7.55487000009992 g
- Serving Size 1 1 -6 serving (44g)
- Sodium 258.753750000015 mg
- Sugar 0.7854 g
- Trans Fat 2.0465775000196 g
- Calories 231 calories
Step-by-step
- Place the veal cutlets between two sheets of plastic wrap (cling film) and gently beat with a rolling pin or meat mallet until 1/4 of an inch thin.
- Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.
- Dip the cutlets in flour on each side and shake gently to get rid of any excess flour.
- Heat olive oil in a large pan or skillet and fry on each side until slightly crispy and browned.
- Remove from the pan and add the wine to deglaze the pan.
- Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.
Why Cutlets Turn Tough and How to Prevent It
Why is the meat gray and rubbery before the prosciutto even browns? Thin proteins demand high heat and absolute speed. Pound the veal cutlets to a uniform quarter-inch thickness so the interior cooks in the exact time it takes the exterior fat to render. If the meat exceeds that thickness, the surface scorches while the center remains raw. Shake off every trace of excess all-purpose flour after dredging. Heavy flour creates a pasty barrier that blocks the pan heat instead of forming a crisp crust. Heat the olive oil until shimmering before adding the cutlets. Cook for barely two minutes per side. Remove the meat immediately when the edges turn golden and the prosciutto crisps.
Deglazing and Alternate Proteins
Pan fond holds the entire structure of the sauce together. Pour the white wine directly into the hot skillet while scraping vigorously with a wooden spoon to dissolve those browned proteins. Reduce that liquid by half before returning the meat. Swapping proteins changes the cooking timeline entirely. Using chicken breast instead of veal requires extra flattening because poultry thickens unevenly. Substituting serrano ham for prosciutto introduces significantly more salt. Reduce added seasonings accordingly to prevent a bitter finish. Fresh sage leaves tolerate high heat well, but dried leaves will burn instantly in the hot oil. Secure the layers firmly with toothpicks so the components do not separate during the flip.
