Recipe Index

Ingredients

• 2 x 3 oz thin veal steaks or boneless cutlets
• 1/4 tsp black pepper
• 4 large sage leaves
• 4 prosciutto slices ((finely sliced, Note 2))
• 2 tbsp flour ((plain/all-purpose))
• 2 tbsp olive oil
• 3 tbsp COLD unsalted butter (cut into 1/3" cubes)
• 1/4 cup white wine (pinot grigio or chardonnay)
• Small pinch of salt

Method

1. Lay the thin veal steaks or boneless cutlets between sheets of cling wrap or paper and pound them to an even ⅛ in thickness with a meat mallet, cut each piece in half to make four pieces and sprinkle both sides with the black pepper.
2. Fold a prosciutto slice in half, lay it on a veal piece without letting it hang over the sides, set a large sage leaf on top and secure the stack with a toothpick pushed in from the underside; repeat with the other three pieces.
3. Spread the flour on a plate and press only the non-prosciutto side of each veal piece into it, shaking off the excess.
4. Heat the olive oil in a large frying pan over medium-high heat, lay the veal in prosciutto side down and cook for 90 seconds until the prosciutto turns beautifully golden.
5. Turn the pieces and cook the floured side for 1 minute, then lift the saltimbocca onto a warm plate.
6. Tip the excess oil out of the pan without scraping it clean, return it to the heat and pour in the white wine with the small pinch of salt.
7. Simmer the wine for 20 to 30 seconds, stirring to scrape the brown fond from the base, until it has reduced by half.
8. Take the heat off, scatter the cold unsalted butter cubes into the pan and swirl until they melt into a thickened, glossy sauce.
9. Divide the veal between two plates, spoon the butter sauce over each piece and eat it straight away, watching for the toothpicks as you cut.

Prep: 7 min · Cook: 5 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data