Veal Saltimbocca doesn’t sound like a simple weeknight meal. In fact it probably sounds pretty intimidating. If it wasn’t for my Italian husband I might never have heard of the dish, let alone found myself making it on a regular basis.
The great thing about this dish is that it looks and sounds impressive, but it astonishingly simple to make and only requires a handful of ingredients.
Don’t let the “veal” part throw you off either. Veal is wonderful in this dish when you can find it, but a thin cut of beef works just as well. Usually I just scour the meat section of my local grocery store looking for good cuts of meat on clearance. The key is to find something super thin.
The basic concept is to take your meat, pound it really thin, then layer a sage leaf, thick slice of fresh mozzarella cheese, and a strip of prosciutto on top. Secure it all with a tooth pick. Then pan fry the whole thing until it is cooked and crispy. Since the meat is so thin, it cooks fast.
Once you cook all your meat, you make a quick pan sauce to pour over top. The whole dish takes less than 15 minutes!
You can serve this with any side you like. I chose some angel hair pasta tossed with some garlic, olive oil, parsley, and Parmesan cheese. It would also be great with potatoes or a vegetable like Brussels sprouts.
- 8 slices veal (cut very thin)
- 8 thin slices fresh mozzarella
- 8 slices prosciutto
- 8 large sage leaves
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 tablespoon four
- ½ cup dry white wine
- ½ cup beef stock
- salt and pepper
- Season each slice of veal with salt and pepper on both sides. Make veal extremely thin by lightly pounding each slice in-between two pieces of plastic wrap.
- Lay a slice of mozzarella, one sage leaf, and one piece of prosciutto on top of each piece of veal (there will be some overhang). Weave a toothpick in and out to secure.
- Heat a large skillet over medium-high heat. Add oil and two tablespoons of butter. When hot, add veal prosciutto side down. Saute veal for about one minute on each side until brown. Remove from pan.
- Add flour to the pan and cook until tan in color.
- Add wine and stock and cook on high. Remove from heat and whisk in remaining tablespoon of butter. Pour hot sauce over veal.