Saltimbocca #2

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Servings: 6 Difficulty: Intermediate
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Tender veal cutlets wrapped in salty prosciutto and aromatic sage, finished with a quick pan sauce
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This classic Italian Saltimbocca is a celebration of simple, high-quality ingredients. Thinly sliced veal cutlets are paired with salty prosciutto and earthy sage, creating a perfect balance of textures and flavors. The dish comes together quickly, making it an elegant yet manageable option for weeknight dinners or special occasions. The pan sauce, enriched with butter and white wine, adds a luxurious finish that ties everything together. Serve with roasted vegetables or pasta for a complete meal.

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Saltimbocca #2

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 388.2

Description

This classic Italian Saltimbocca is a celebration of simple, high-quality ingredients. Thinly sliced veal cutlets are paired with salty prosciutto and earthy sage, creating a perfect balance of textures and flavors. The dish comes together quickly, making it an elegant yet manageable option for weeknight dinners or special occasions. The pan sauce, enriched with butter and white wine, adds a luxurious finish that ties everything together. Serve with roasted vegetables or pasta for a complete meal.

Ingredients

Directions

  1. Cut the veal into serving-size pieces if not already done.
  2. In a small bowl, mix the seasoning blend, black pepper, rubbed sage, and MSG. Sprinkle this mixture evenly over the veal cutlets.
  3. Place a slice of prosciutto on top of each seasoned veal cutlet. Secure with a toothpick or small skewer.
  4. Melt 4 tablespoons of butter in a large skillet over medium-high heat.
  5. Sear the veal cutlets for 2 to 3 minutes on each side, ensuring the prosciutto side is up for the final minute of cooking.
  6. Transfer the cooked cutlets to a hot platter and cover to keep warm.
  7. In the same skillet, add the beef flavor base, hot water, and remaining 2 tablespoons of butter. Stir well to combine and dissolve the base.
  8. Heat the sauce until the butter is melted and the mixture is smooth.
  9. Add the dry white wine to the skillet and simmer for 2 to 3 minutes, allowing the sauce to reduce slightly.
  10. Spoon the hot sauce over the veal cutlets.
  11. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 388.2kcal
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 5.0g25%
Cholesterol 183.9mg62%
Sodium 156.6mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: saltimbocca, veal, prosciutto, sage, italian, dinner, quick, elegant, pan sauce, white wine, butter, main course, savory, traditional
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