How to Make Saltimbocca with Chef Cesare Casella

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple juice

Chicken broth adds flavor without alcohol, while apple juice provides sweetness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

Introduce the dish and mention it's a traditional recipe from Rome.

Use pork tenderloin instead of veal, but mention that veal can also be used.

Pound the pork tenderloin to a thinner thickness, but uniformity is not necessary.

Season the meat with salt and black pepper, being careful not to over-salt.

Place slices of prosciutto on top of the pork.

Add sage leaves on top of the prosciutto and secure everything together.

Heat olive oil in a skillet, mentioning that extra virgin olive oil is preferred but vegetable oil can be used.

Crush garlic cloves with the skin on and add them to the oil for flavor.

Dredge the pork in flour, using hands to coat evenly, and mention that the flour can be pre-toasted for better flavor.

Place the pork in the skillet with the prosciutto side down.

Cook until golden brown, checking for doneness without overcooking.

Add white wine to deglaze the pan, scraping up browned bits.

Mention that the sauce can be adjusted with broth if desired.

Optionally remove the garlic from the sauce before serving, but it can be left in for flavor.

Serve the dish, mentioning that toothpicks can be removed before serving or left in for guests to take out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens