Ingredients with Measurements:
- 4 thin veal cutlets (about 4 ounces each)
- 4 thin slices of prosciutto
- 8 fresh sage leaves
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1/4 cup chicken broth
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
a. Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick.
b. Season each cutlet with salt and pepper.
c. Place a slice of prosciutto on top of each cutlet, then place two sage leaves on top of the prosciutto.
d. Roll up each cutlet tightly and secure with toothpicks.
e. In a shallow dish, mix together the flour, salt, and pepper.
f. Dredge each cutlet in the flour mixture, shaking off any excess.
g. In a large skillet, melt the butter over medium-high heat.
h. Add the cutlets to the skillet and cook for 2-3 minutes on each side, until browned and cooked through.
i. Remove the cutlets from the skillet and set aside.
j. Add the white wine and chicken broth to the skillet and bring to a boil, scraping up any browned bits from the bottom of the skillet.
k. Cook the sauce for 2-3 minutes, until slightly thickened.
l. Remove the toothpicks from the cutlets and serve with the sauce spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 14g
Saturated Fat: 7g
Cholesterol: 116mg
Sodium: 510mg
Carbohydrates: 6g
Protein: 32g
Substitutions for ingredients:
- Chicken cutlets can be substituted for veal cutlets.
- Thinly sliced ham can be substituted for prosciutto.
- Fresh thyme or rosemary can be substituted for sage.
Variations:
- Add a slice of mozzarella cheese on top of the prosciutto before rolling up the cutlets.
- Substitute the white wine with chicken broth or beef broth.
- Serve the saltimbocca with a side of roasted vegetables or a simple salad.
Tips and tricks:
- Be sure to pound the veal cutlets evenly so they cook evenly.
- Use toothpicks to secure the saltimbocca rolls so they don't come apart during cooking.
- Don't overcook the saltimbocca or they will become tough.
Storage instructions:
Leftover saltimbocca can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the saltimbocca in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the saltimbocca on a platter with the sauce spooned over the top. Garnish with fresh sage leaves.
Garnishes:
Fresh sage leaves
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
Suggested side dishes:
- Roasted vegetables
- Simple salad
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the saltimbocca is sticking to the skillet, add a little more butter or oil to the pan.
- If the sauce is too thick, add a little more chicken broth or white wine to thin it out.
Food safety advice:
- Be sure to cook the saltimbocca to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover saltimbocca in the refrigerator within 2 hours of cooking.
Food history:
Saltimbocca is a classic Italian dish that originated in Rome. The name means "jump in the mouth" in Italian, referring to the dish's delicious flavor.
Flavor profiles:
Salty, savory, and slightly sweet, with a hint of bitterness from the sage.
Serving suggestions:
Serve the saltimbocca with a simple salad and a glass of white wine for a delicious and satisfying meal.
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Region: Italian