How to Make SALTIMBOCCA Like an Italian

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while maintaining a similar flavor profile.

white wine

🥗Healthier: chicken broth

💰Cheaper: water + lemon juice

Chicken broth adds depth without the alcohol.

Pound the veal fillets to make them thinner using a flat meat mallet between baking paper.

Lay a slice of prosciutto on each veal fillet, followed by a fresh sage leaf in the center.

Secure the prosciutto and sage to the veal with a toothpick, pressing it in to hold everything together.

Dredge each assembled fillet in flour on both sides, shaking off the excess flour.

Heat 1 tablespoon of extra virgin olive oil and 50 grams of butter in a skillet over medium-low heat until the butter melts.

Add the veal fillets to the skillet, prosciutto side down, and cook until golden brown, about 3-4 minutes.

Sprinkle a small amount of salt and a generous amount of black pepper on the fillets while cooking.

Flip the fillets to cook the prosciutto side for about 1 minute, ensuring not to overcook them to prevent drying out.

Add 1/2 glass of white wine to the skillet and allow it to evaporate, creating a creamy sauce with the flour and butter.

Cook for an additional 2 minutes, stirring until the sauce thickens slightly and becomes creamy.

Remove the fillets from the skillet and serve immediately, ensuring to remove the toothpicks before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens