Saltimbocca

Saltimbocca

By
From
Margaret Fulton Favourites
Serves
4
Photographer
Tanya Zouev and Armelle Habib

Veal steaks, also known as scaloppini or escalopes, are very quick to cook. Ask your butcher to cut the veal steaks thinly rather than bat them out, which causes them to shrink more during cooking.

Saltimbocca tastes so good and is so quick to prepare that it ‘jumps in the mouth’, as the Italian name states. There are many versions of this Roman dish, some of which include cheese. This is one of the simplest and, according to my research, most authentic versions of this recipe.

Ingredients

Quantity Ingredient
8 fresh sage leaves
4 thin veal steaks, halved
4 slices prosciutto, halved
45g butter
3/4 cup dry white wine
salt and freshly ground black pepper
a little extra butter, (optional)

Method

  1. Place a sage leaf on each slice of meat, top with prosciutto and secure with toothpicks. Melt the butter in a frying pan, add meat slices in several batches and brown quickly on both sides, turning carefully so as not to disturb the prosciutto and sage leaf. Remove and keep warm while frying remaining pieces.
  2. Arrange the veal on a serving dish and keep warm. Add the wine to pan with a little salt and plenty of pepper. Stir and scrape the base well to incorporate the tasty bits stuck to the bottom of the pan. A small nut of butter can be swirled in for a richer sauce. Spoon the sauce over the veal and serve with steamed potatoes and a green vegetable or tossed salad.

Veal steaks with a mustard cream sauce

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Dust the veal steaks first with a little seasoned flour, shaking off excess. Fry quickly, then keep warm. Add 1⁄2 cup of white wine to the pan with a tablespoon of Dijon mustard and 1⁄2 cup of pouring cream. Stir and simmer for 2 minutes or so. Serve the veal with sauce spooned over. This is good with buttered noodles or rice and a salad.
Tags:
Margaret
Fulton
Favourites
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