Saltimbocca

Step 1/5

• 83⅓ g veal cutlets

• cutting board
• knife
• plastic wrap
• meat tenderizer

Cut veal cutlets into portions. Prepare a sheet of plastic wrap on a working surface, place the veal cutlets on top, and cover with plastic wrap. Flatten the cutlets using a meat tenderizer. Transfer to a plate and repeat with remaining veal cutlets.

Step 2/5

• 16⅔ g Prosciutto di Parma
• 2 sage leaves
• salt

• toothpick

Season veal cutlets with salt. Place one slice of Prosciutto di Parma and one sage leaf on each veal cutlet and fix in place using a toothpick.

Step 3/5

• olive oil (for frying)
• flour (for coating)

• frying pan
• tongs

Heat olive oil in a pan. Coat the underside of the veal cutlets in flour, pat lightly and place in the pan (do this in batches to avoid overcrowding your pan). Sear for approx. 1–2 min. on each side. Repeat with the remaining cutlets.

Step 4/5

• 16⅔ ml white wine
• 10 g unsalted butter (cold)

• whisk

Remove the saltimbocca from the pan. To make your pan sauce, deglaze with white wine, then add the butter in cubes and mix well. At the same time, scrape up any bits from the bottom of the pan and mix until the sauce is smooth.

Step 5/5

• pepper

Remove the toothpicks, place the saltimbocca in the pan and reheat briefly in the sauce. Serve with side dishes of your choice, drizzle with sauce and sprinkle with freshly ground pepper.

Enjoy your meal!