How To Make Veal Saltimbocca
is one of my favourite meals. The tender veal and the savoury flavours really blend well, which I think why this dish has been a classic for so long. It is historically a roman dish consisting of sage, prosciutto and veal along with a pan sauce made from lemon and the remaining fat from cooking the veal. Saltimbocca is a very quick dish to prepare as long as you have the veal cutlets prepared ahead of time, you can do this by pounding and flouring prior to cooking. This recipe serves four. I like to keep this dish simple and generally serve it with just a simple garlic and olive oil based pasta.
You will need:
Eight two ounce veal cutlets
8 sage leaves
8 thin slices of prosciutto
3 tablespoons of butter (or oil)
4 fluid ounces of lemon juice (or white wine)
1 tablespoon of minced garlic (optional)
Side of your choice
1) Pound out eight 2 oz veal cutlets thin with a meat mallet then dredge in flour and then season with salt and pepper.
2) Place a sage leaf on each cutlet and a thin slice of prosciutto on the veal cutlets and use a toothpick to secure on the veal.
3) In a large frying pan heat up butter or oil, once hot pan fry the veal cutlets for two minutes per side.
4) Once the cutlets are cooked put aside, now you will use a bit of garlic and lemon juice to deglaze the pan and create a sauce using the browned veal bits and fat.
5) Add 1 tablespoon of butter to the sauce then add the veal back to the pan to reheat.
6) Serve and enjoy.
You can always substitute white wine for the lemon for a less tart dish and leave out the garlic for a more classic flavour but this is just a guideline. As cooking always goes, make it your own.