Grandma’s Italian saltimbocca. Hailing from Roma and literally meaning “jump in your mouth,” these little bundles of veal dressed with a thin slice of prosciutto and crispy sage leaves are absolutely irresistible.
In fact, Pellegrino Artusi – Italy’s famous cookbook author – first wrote about eating the dish at a Roman trattoria in the late 1800s, describing it as “simple and healthy.”
We’d have to agree with Italy’s greatest gourmand! Pair with contorni of sautéed greens and roasted potatoes for a satisfying meal.
- 6 veal scaloppine (about 4 ounces each)
- Fine sea salt to taste
- Freshly ground black pepper
- 6 thin slices of prosciutto crudo
- 12 fresh sage leaves, plus a few more for garnish
- Unbleached all-purpose flour for dredging
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- ½ cup white wine
- Pound the scaloppine about ⅛ inch thick. Season with salt and pepper (remember that prosciutto is salty). Place 1 slice of prosciutto on top of each. Place 2 sage leaves on top of each as well, then use toothpicks to attach the sage leaves and prosciutto to the meat. Dredge each piece lightly and set aside.
- Heat the oil and 2 tablespoons of the butter in a large pan over medium heat. Add the veal to the pan, prosciutto side down, in a single layer. (Work in batches if the veal won’t all fit at once.) Cook until browned and crispy, about 1 minute, then turn and cook the other side. Transfer to a platter to keep warm.
- Add the wine to the pan and deglaze, scraping any browned bits of meat from the bottom. Cook, stirring constantly, until the mixture thickens into a sauce, 1 to 2 minutes. Melt the remaining 2 tablespoons of butter in a small pan and quickly fry the sage leaves for garnish until crispy.
- Remove the toothpicks from the veal. Pour the sauce over the veal, garnish with fried sage.
- Then serve your Italian saltimbocca immediately.