Saucepan@saucepan · Shared this recipeFollowItalian · dinnerSaltimboccaAn ultra-quick Italian classic: thinly pounded veal topped with prosciutto and sage is pan-fried and finished with a silky white wine butter sauce.total12 minprep7 mincook5 minservings2Original recipe on recipetineats.comKeep this recipeAdd a copy of Saltimbocca to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings2 x 80g / 3 oz thin veal steaks or boneless cutlets0.25 tsp black pepper4 large sage leaves4 prosciutto slices ), (finely sliced, Note 22 tbsp flour ), (plain/all-purpose2 tbsp olive oil50 g / 3 tbsp COLD unsalted butter ), , cut into 1cm / 1/3" cubes (Note 30.25 cup white wine ), , pinot grigio or chardonnay (Note 4Small pinch of saltStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the veal between sheets of cling wrap or paper and pound to an even 3mm thickness using a meat mallet. Cut each piece in half to get 4 pieces total. Sprinkle both sides with pepper.2Step 2: Fold a prosciutto slice in half and place it on one veal piece, trimming if needed so it doesn't hang off the sides. Place a sage leaf on top and secure with a toothpick, piercing from the underside. Repeat with the remaining pieces.3Step 3: Spread flour on a plate. Press the non-prosciutto side of the veal into the flour, shaking off excess. Do not flour the prosciutto side.4Step 4: Heat oil in a large fry pan over medium-high heat. Place the veal slices in the pan, prosciutto-side down, and cook for 90 seconds until the prosciutto is golden.5Step 5: Turn the veal and cook the other side for 1 minute. Remove to a warm plate.6Step 6: Tip out excess oil but do not scrape the pan clean. Return the skillet to the stove with the heat still on.7Step 7: Pour in the wine (it will be steamy!) and add a pinch of salt. Bring to a simmer and cook for 20 to 30 seconds, stirring to scrape up the brown fond from the pan, until the wine is reduced by half.8Step 8: Turn the stove off. Scatter the butter in the pan and swirl or stir until it melts. The liquid will thicken into a sauce.9Step 9: Divide the veal between plates, spoon over the sauce, and serve. Warn guests about the toothpicks.getsaucepan.com/r/58a852c9-2038-4f11-ad7b-dbf914089426 · Original: https://www.recipetineats.com/saltimbocca
