Ingredients
4 thin veal or chicken cutlets (about 1/4 inch thick)
4 slices of prosciutto
4-8 fresh sage leaves
Salt and black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
1/2 cup dry white wine
Lemon wedges, for garnish (optional)
Execution
Prepare the Cutlets
Place each cutlet between two pieces of plastic wrap, and gently pound with a meat mallet to ensure even thickness. Season lightly with salt and pepper on both sides.
Add Prosciutto and Sage
Place one or two sage leaves on each cutlet, then cover with a slice of prosciutto. Press down gently to ensure the prosciutto adheres to the meat. You may secure the prosciutto and sage with a toothpick if needed.
Sear the Saltimbocca
Heat olive oil in a large skillet over medium-high heat. Add the cutlets, prosciutto-side down, and cook for 2-3 minutes until the prosciutto is crispy. Flip the cutlets and cook the other side for another 2-3 minutes until the meat is fully cooked. Remove from the skillet and set aside.
Make the Sauce
In the same skillet, melt the butter. Add the white wine, scraping up any browned bits from the bottom of the pan for extra flavor. Let the sauce simmer for about 3-5 minutes until it reduces slightly.
Serve
Return the cutlets to the skillet, spooning some sauce over each piece. Simmer for 1-2 minutes to warm through. Serve hot, with lemon wedges on the side for a hint of freshness.
Additional tips
- Meat Options: Veal is traditional, but chicken or even pork works well for Saltimbocca.
- Herb Swap: If sage isn’t available, fresh rosemary can be used, but it will impart a slightly different flavor.
- Add Mushrooms: Add sliced mushrooms to the sauce for an earthier taste and extra texture.
- Pairing: Serve with a side of sautéed spinach, creamy polenta, or a simple pasta for a complete Italian experience.
