Saltimbocca

Experience the timeless elegance of Italian cuisine with Saltimbocca, a classic dish that promises to captivate your taste buds. This recipe features tender veal escalopes, delicately seasoned and layered with fragrant fresh sage leaves and savory slices of prosciutto, creating a symphony of flavors in every bite. Lightly dusted with flour and pan-seared to golden perfection, the veal absorbs a luscious white wine and butter sauce, ensuring a melt-in-your-mouth finish. Ready in just 30 minutes, this quick yet sophisticated recipe is ideal for weeknight dinners or elegant entertaining. Garnished with fresh lemon wedges for a refreshing zing, Saltimbocca pairs beautifully with roasted vegetables or creamy polenta. Perfectly crafted to celebrate traditional Italian flavors, this dish brings restaurant-quality elegance to your home kitchen.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Veal escalopes
• 8 leaves Fresh sage leaves
• 4 slices Prosciutto slices
• 60 grams All-purpose flour
• 60 grams Butter
• 2 tablespoons Olive oil
• 125 milliliters Dry white wine
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium (for garnish) Lemon

Directions

Step 1

Place a veal escalope between two sheets of plastic wrap and gently pound it to a uniform thickness, about 1/4 inch, using a meat mallet or rolling pin. Repeat with remaining escalopes.

Step 2

Season each veal escalope with a little salt and black pepper on both sides.

Step 3

Place two sage leaves on each escalope, then cover the sage leaves with a slice of prosciutto. Use a toothpick to secure the prosciutto and sage leaves to the veal.

Step 4

Lightly dust each side of the prepared veal with flour, shaking off any excess.

Step 5

In a large skillet, heat the olive oil and half of the butter over medium-high heat until the butter is melted and foaming.

Step 6

Add the veal, prosciutto side down, to the skillet. Cook for 2-3 minutes until the prosciutto is crisp and golden.

Step 7

Flip the veal and cook on the other side for an additional 1-2 minutes until lightly browned. Remove the veal from the skillet and keep warm.

Step 8

Add the white wine to the skillet to deglaze it, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3 minutes.

Step 9

Reduce the heat to low and stir in the remaining butter to form a smooth sauce.

Step 10

Return the veal to the pan, turning to coat it in the sauce. Heat through for 1-2 minutes.

Step 11

Transfer the saltimbocca to serving plates, removing the toothpicks before serving.

Step 12

Garnish with lemon wedges and serve immediately.

Nutrition Facts

Serving size	(801.2g)

Amount per serving	% Daily Value*
Calories	1997.4

Total Fat 132.4g	0%
Saturated Fat 52.6g	0%
Polyunsaturated Fat 4.2g
Cholesterol 561mg	0%
Sodium 5443.6mg	0%
Total Carbohydrate 51.8g	0%
Dietary Fiber 3.3g	0%
Total Sugars 1.8g
Protein 124.6g	0%

Vitamin D 9.6IU	0%
Calcium 102.1mg	0%
Iron 10.0mg	0%
Potassium 2095.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 26.3%

Carbs: 10.9%