Saltimbocca

Saltimbocca

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

This dish tastes so good and literally ‘jumps in the mouth’, as the Italian name implies.

Ingredients

Quantity Ingredient
8 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
butter, extra (optional)

Method

  1. Place a sage leaf on each slice of veal, top with prosciutto and secure with toothpicks. Melt the butter in a frying pan, add veal in several lots, and brown quickly on both sides, turning carefully. Arrange the veal on a warm serving dish. Add the wine to the pan, with a little salt and plenty of freshly ground pepper, and scrape base well. A nut of butter may be swirled in for a richer sauce. Spoon the sauce over and serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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