Why it's special: "Saltimbocca" literally means "jumps in the mouth," and this dish does just that with its simple yet powerful flavors—tender veal, salty prosciutto, earthy sage, and rich butter.
👩🍳 Interactive, Humanized Recipe
Ingredients (for 6 servings):
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2 lbs veal cutlet, sliced very thin (Italian-style)
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~12 slices of prosciutto (1 per piece of veal)
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1 tsp dried sage (or a few fresh sage leaves)
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3 tbsp butter
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Salt and pepper to taste
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2 tbsp water
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Toothpicks
Instructions:
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Prep the veal: Cut the veal into pieces about 5 inches square. Sprinkle with sage. Place a slice of prosciutto on each and secure it with a toothpick.
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Sizzle time! Melt 2 tablespoons of butter in a skillet over high heat. Add the veal (prosciutto side up), season with salt and pepper, and cook for a few minutes on each side until golden.
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Make it saucy: Transfer the veal to a plate. Add 2 tablespoons of water to the pan, scrape up all those flavorful bits, and stir in the last tablespoon of butter to make a quick, rich sauce.
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Serve: Pour the sauce over the veal and serve immediately. Prosciutto side up, of course!
🎯 Let's Talk Taste!
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Do you like prosciutto slightly crisp or soft? You can tweak the timing to get your favorite texture!
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Would you serve this with a side of creamy polenta, sautéed spinach, or a crisp white wine?
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