Saltimbocca
Get ready to master the art of Italian elegance in just 12 minutes! This classic Saltimbocca transforms simple veal (or chicken) into a restaurant-worthy dish with a silky wine-butter sauce that will make you feel like a culinary genius.
The magic happens when prosciutto-wrapped meat meets fresh sage leaves, creating layers of flavor that melt together in perfect harmony. And that sauce? It’s a game-changer that turns into liquid gold right before your eyes.
Ingredients
For the Meat:
- 2 x 80g/3 oz thin veal steaks (or chicken breast)
- 1/4 tsp black pepper
- 4 large sage leaves
- 4 prosciutto slices
- 2 tbsp flour
- 2 tbsp olive oil
For the Sauce:
- 50g/3 tbsp COLD unsalted butter, cubed
- 1/4 cup white wine
- Small pinch of salt
Steps
- Prepare the meat: Place veal between plastic wrap and pound to 3mm thickness. Cut each piece in half and season with pepper. The thin, even thickness ensures quick, uniform cooking.
- Assemble: Layer each veal piece with folded prosciutto and sage leaf, securing with a toothpick. Keep prosciutto trimmed to meat edges to prevent burning.
- Dust and prep: Coat only the non-prosciutto side with flour. Excess flour will burn in the pan and make the sauce grainy.
- First sear: Heat oil in pan to medium-high. Cook prosciutto-side down for 90 seconds until golden. Look for crispy edges on the prosciutto.
- Finish meat: Flip and cook 1 minute more. Remove to warm plate. Meat should be just slightly pink inside.
- Make sauce: Pour in wine (stand back from steam!), simmer 20-30 seconds until reduced by half. Add cold butter cubes with heat OFF, swirling until sauce is glossy and coats the back of a spoon.
- Serve immediately: Plate veal, spoon sauce over top. Remove toothpicks before eating!
Smart Swaps
- Use chicken breast pounded thin instead of veal
- Replace wine with chicken stock plus 1 tbsp lemon juice
- Substitute turkey prosciutto for traditional
Make It Diabetes-Friendly
- Skip the flour dusting to reduce carbs by 6g per serving
- Use dry white wine (lower sugar content)
- Serve with cauliflower mash instead of potatoes
- Keep portion size to 3 oz meat per serving
Pro Tips
- Let meat come to room temperature before cooking
- Don’t move meat while searing – ensures golden crust
- Keep butter COLD until final sauce step
- Have all ingredients ready before starting – this cooks fast!