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Italian · Lunch, dinner

Veal Saltimbocca

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Saltimbocca, meaning “jumps in the mouth,” is closely associated with Rome. Thin veal cutlets are paired with prosciutto and sage, then quickly sautéed and finished with wine.

Ingredients

  • 8 thin veal cutlets
  • 8 slices prosciutto
  • 16 sage leaves
  • 40 g flour
  • 2 tablespoons olive oil
  • 40 g butter
  • 120 ml dry white wine
  • Pepper

How to cook

  1. Top each cutlet with prosciutto and sage; secure with toothpicks. Dust the underside with flour.
  2. Sauté in oil and half the butter for 1 to 2 minutes per side; remove.
  3. Reduce wine in the pan, swirl in remaining butter, and spoon over the veal. Remove toothpicks.

Recipe photographs link to their original publishers.