Veal Saltimbocca Recipe

Veal saltimbocca is a simple variation on veal scaloppine that hails from Rome. Thinly sliced pieces of prosciutto and leaves of sage are pressed into the cutlet and secured with a toothpick before the cutlets are quickly sauteed. The simple com­bination of these three flavors is so good that the cutlets jump into your mouth. While using veal is traditional, we’ve found that chicken and turkey are equally tasty.

Although many recipes for this dish pound the prosciutto and sage into the cutlets, it may tear the thin prosciutto and fragile sage to shaggy pieces.
Instead, simply press the tacky prosciutto into the already pounded pork cutlet with your hands. Laying the sage leaf on top of the, prosciutto, then secure with a toothpick.

Veal Saltimbocca Recipe Tips

These pork cutlets browned better when they were floured and they cooked quickly – in approximately 4 minutes. While you can serve them with a pan sauce, or on their own or with just a wedge of lemon.

Using a toothpick as if it were a stickpin, secure the sage and prosciutto to the pork cutlets by poking the toothpick down through the layers, then back out again. The toothpick should be parallel to the cutlet and as flat as possible.

You will need eight sturdy toothpicks for this recipe, Prosciutto can be quite salty, so be careful when seasoning with extra salt. If the pork cutlets are of uneven thickness pound the meat to an even ¼ to ½-inch thickness to ensure even cooking. Eight thinly sliced turkey, veal, or pork cutlets can be substituted for the chicken. You can serve these with either lemon wedges, White Wine Sauce (a variation of Red Wine Sauce), or Marsala Sauce. Don’t forget to remove the toothpicks before serving.

Veal Saltimbocca Recipe – Cooking

HEAT OVEN: Adjust oven rack to middle posi­tion and heat oven to 200 degrees. Spread flour in shallow dish.

ASSEMBLE SALTIMBOCCA: Pat cutlets dry with paper towels, then season with salt and pepper. Lay 1 slice prosciutto on top of each cutlet (folded over to fit if needed), and lay 1 sage leaf in center. Following illustration at left, secure prosciutto and sage to cutlet using sturdy, wooden toothpick. Dredge cutlets in flour to coat, and shake off any excess.

COOKING: Cook half of the pork cutlets. Heat 2 teaspoons of oil in 12 inch skillet over medium heat until just smoking. Carefully lay half of the pork cutlets in pan and brown lightly on both sides, about 4 minutes total. Transfer cutlets to plate and tent loosely with foil.

Cook remaining cutlets. Add remaining 2 teaspoons oil to skillet and return to medium high heat until just smoking. Cook remaining pork cutlets until lightly brown. Remove toothpicks and serve.

Veal Saltimbocca Recipe – Ingredients

8 thin pork cutlets
Salt and ground black pepper
8 thin slices prosciutto (6 ounces)
8 large fresh sage leaves
1/4 cup vegetable oil