Picture this: a sun-drenched Italian kitchen, the aroma of sizzling pancetta mingling with fresh sage, and tender veal gently browning in a buttery pan. If your mouth isn’t watering yet, it soon will be! Welcome to the world of Veal Saltimbocca—a dish that seamlessly marries simplicity and elegance, embodying the spirit of Italian cuisine. Originating from Rome, this culinary masterpiece captures the essence of rustic flavors elevated to sophisticated heights.
Ingredients:
- 4 veal cutlets (about 4 oz each)
- 8 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1/2 cup white wine
- 2 tablespoons unsalted butter
Instructions:
- Prep the Veal: Place a slice of prosciutto on each veal cutlet, then top with a sage leaf. Secure with toothpicks if necessary.
- Coat the Cutlets: Season the flour with salt and pepper. Dredge the prepared veal cutlets in the flour, shaking off excess.
- Cook: Heat olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for about 3 minutes per side, or until golden brown and cooked through. Remove the veal and keep warm.
- Make the Sauce: In the same skillet, add white wine and scrape up any browned bits from the pan. Simmer for about 2 minutes. Stir in butter until melted and combined.
- Serve: Pour sauce over veal cutlets and serve immediately. Enjoy!