Veal Saltimbocca

Saltimbocca is a Mediterranean dish which originated in Italy and is made of veal, chicken or pork, lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. This dish is also occasionally topped with capers depending on individual taste. The result is a very rich, flavorful dish which can be eaten as an appetizer or an entree.

In Italian, saltimbocca means “to jump in the mouth,” which is supposed to be a reference to the fact that the dish is so good that it literally jumps into the diner's mouth. The most famous version of this dish is Saltimbocca alla Romana (Saltimbocca, Roman-style) which consists of veal, prosciutto or ham, and sage, rolled-up and cooked in Marsala and butter. Also see Chicken Saltimbocca.

Veal Cutlets with Sage, Roman Style (Saltimbocca alla Romana)
Recipe copyright 2000, Mario Batali. All rights reserved

8 sage leaves
8 slices prosciutto di Parma
8 thin veal cutlets, about 2 ounces each, pounded thin with a meat mallet
4 tablespoons butter, divided
1/2 cup dry white wine
Salt and pepper, to taste

Place 1 sage leaf and 1 slice of prosciutto on 1 side of each of the veal cutlets, and secure with a toothpick.

In a 12 to 14-inch saute pan, heat 2 tablespoons butter over high heat until it foams and subsides. Season each cutlet with salt and pepper and pan-fry 2 minutes on each side. Remove and keep warm. Keeping the pan hot, pour the wine into the pan and stir with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons of butter, season with salt and pepper, and return the cooked cutlets to the pan to reheat. Serve immediately.

4 servings