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Sharing our food heritage with you

Saltimbocca

Saltimbocca

SALTIMBOCCA 

Saltimbocca is an Italian dish, one of the staple dishes of Rome. It is made of veal that has been wrapped with prosciutto and sage, and marinated in wine, oil, or saltwater. Saltimbocca in literal meaning translates to “jump in the mouth” & it indeed gives you that jump in the mouth feeling. Variety of Saltimbocca is enjoyed in different regions and according to personal taste.

Traditionally Veal Scallopini is the meat of choice for Saltimbocca however it is expensive and sometimes difficult to find.  So I prefer to use Pork Schnitzel as a substitute. It is easier to obtain, has similar consistency in taste as the veal and is reasonably priced.

This dish does have a few ingredients in it however, it is worth it and is far less complicated than it looks like. 

There are a couple of things to be mindful of when cooking Saltimbocca:

Firstly try and cook the meat as soon as you have floured it, never let any uncooked meat touch each other. It will stick together!

Second, adding some fragrant sage leaves to the dish will enhance the taste of the sauce and give a crunchy element of surprise when you eat it.

Finally, you can add some fortified wine (a dessert wine) to deglaze the pan after you cooked the meat. I like it because when the alcohol burns away then you are left with a slightly sweet flavor that will enhance your sauce. This is of course a completely optional step. 

Saltimbocca tastes yummy with mashed potatoes or some roast potatoes. Hope you enjoy it!

 

What ingredients do you need to make Saltimbocca ?

6 Veal Girello steaks (see Note) or Pork Schnitzel

6 Sage Leaves

3 Prosciutto slices, cut in half

50 gm Plain Flour

2 Tablespoons Olive Oil

20 gm Butter

Salt and pepper to taste

1 garlic clove chopped or crushed

1 Tablespoon  parsley finely chopped  

250 ml Stock (Beef or Chicken)

A splash of white wine 

Ingredients Saltimbocca

Instructions to make Saltimbocca

 

Step 1

Beat the veal or pork schnitzel with the flat side of a meat mallet to an even thickness. 

Step 2

Now place a sage leaf on each schnitzel followed by a piece of prosciutto. Fold the steaks in half to enclose the sage and prosciutto and tap again with the mallet to keep them closed. 

Step 3

Lightly dust the schnitzels with flour.

Cooking tip: Cook the schnitzels as soon as they have been floured otherwise they may become sticky and gluggy.

Floured Veal
Step 4

Heat the olive oil and butter in a heavy-based frying pan and add the veal/pork schnitzels.

Cooking tip: Add some extra sage leaves to the butter in the frying pan, this will become a crunchy and tasty addition to the dish.

Sauté quickly on one side until light golden – the heat should just kiss the meat. Sprinkle with salt, pepper, garlic and parsley before turning over and adding the stock and wine. Cook for another few minutes until the meat is golden brown, then turn over and cook the other side.

Step 5

Transfer to serving plates and spoon over the foaming sauce. Enjoy! 

Saltimbocca

 

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Saltimbocca

February 10, 2021
: 6
: 15 min
: 15 min
: 40 min
: Medium

By:

Ingredients
  • 6 Veal Girello steaks (see Note) or Pork Schnitzel
  • 6 Sage Leaves
  • 3 Prosciutto slices, cut in half
  • 50 gm Plain Flour
  • 2 Tablespoons Olive Oil
  • 20 gm Butter
  • Salt and pepper to taste
  • 1 Garlic clove chopped or crushed
  • 1 tablespoon parsley finely chopped
  • 250 ml Stock (Beef or Chicken)
  • A splash of white wine
Directions
  • Step 1 Beat the veal or pork schnitzel with the flat side of a meat mallet to an even thickness.
  • Step 2 Place a sage leaf on each schnitzel followed by a piece of prosciutto. Fold the steaks in half to enclose the sage and prosciutto and tap again with the mallet to keep them closed.
  • Step 3 Lightly dust the schnitzels with flour. Cooking tip: Cook the schnitzels as soon as they have been floured otherwise they may become sticky and gluggy.
  • Step 4 Heat the olive oil and butter in a heavy-based frying pan and add the veal/pork schnitzels. Cooking tip: Add some extra sage leaves to the butter in the frying pan, this will become a crunchy and tasty addition to the dish. Sauté quickly on one side until light golden – the heat should just kiss the meat. Sprinkle with salt, pepper, garlic and parsley before turning over and adding the stock and wine. Cook for another few minutes until the meat is golden brown, then turn over and cook the other side.
  • Step 5 Transfer to serving plates and spoon over the foaming sauce.

 

How did your Saltimbocca turn out? Please let us know in the comments below.

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