Veal Scaloppine with Sage and Prosciutto Recipe

This Veal Scaloppine with Sage and Prosciutto Recipe is a famous Roman dish, found in most trattorias in the capital. It’s named saltimbocca because it is so good that it jumps in the mouth.

Good-quality veal and ham are a must for this dish, but equally important, and perhaps my favorite herb of all, is the sage, which has to be fresh and abundant.

Veal Scaloppine with Sage and Prosciutto Recipe
Serves 4
8 SLICES VEAL

Cover the cutlets with a sheet of plastic wrap and pound each with a meat pounder until . inch / 6 mm thick. Season with salt and pepper.

Dust both sides of the veal as lightly as possible with cornstarch. Place
a slice of prosciutto on top of each cutlet and a sage leaf on top of that. Fasten the layers with a wooden toothpick.

In a large saute pan, heat 2 tablespoons of the olive oil over high heat until very hot. Working in batches add the veal cutlets, prosciutto side up. When the cutlets are lightly browned, 1 to 2 minutes, flip onto the other side and cook for just 3 seconds. Transfer to a large serving plate.

Reduce the heat to medium and add the remaining sage leaves to the pan. Add 2 tablespoons of the butter and heat until slightly sizzling. Add the wine and reduce for 2 minutes. Add the veal stock and reduce for 2 more minutes. Add the remaining 1 tablespoon butter a to emulsify the sauce until thickened.

Immediately pour the sauce all over the veal cutlets and serve.

Veal Scaloppine with Sage and Prosciutto Recipe Ingredients

8 SLICES VEAL CUTLETS (1 POUND)
FINE SEA SALT
FRESHLY GROUND BLACK PEPPER
1/2 CUP/ 60 CORNSTARCH, FOR DUSTING
8 THIN SLICES PROSCIUTTO
A BUNCH OF FRESH SAGE, LEAVES PICKED
4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
3 TABLESPOONS UNSALTED BUTTER
1/3 CUP WHITE WINE