Veal Saltimbocca
"Jump in the mouth" is the translation of saltimbocca -- as in "I didn't eat all of them, they just jumped in my mouth!" From Sunset Italian Cookbook
"Jump in the mouth" is the translation of saltimbocca -- as in "I didn't eat all of them, they just jumped in my mouth!" From Sunset Italian Cookbook
- Carbohydrate 1.03303458333333 g
- Cholesterol 149.986666666667 mg
- Fat 34.5250545833333 g
- Fiber 0.0373166662454605 g
- Protein 33.63278 g
- Saturated Fat 11.6686070833333 g
- Serving Size 1 1 Serving (210g)
- Sodium 277.182291666667 mg
- Sugar 0.995717917087873 g
- Trans Fat 2.83790345833334 g
- Calories 464 calories
Step-by-step
- Trim and pound veal between sheets of wax paper.
- Divide into smaller pieces.
- Melt butter in a wide frying pan over high heat, and blend in sage, basil, and mustard.
- Add meat and brown quickly.
- Remove meat and keep warm.
- Add wine to pan and bring to a boil, scraping brown particles free from pan.
- Pour sauce over veal.
- Serve.
Standard veal scaloppine relies on a heavy flour dredge and lemon pan sauce, but saltimbocca swaps that starch barrier for the intense, salty fat of cured ham. Pounding the round steaks thin between sheets of wax paper guarantees that the meat cooks through in under two minutes over high heat, preventing toughness. When dry white wine hits the hot frying pan, alcohol dissolves the caramelized fond left behind by the butter, mustard, and herbs, creating an emulsified pan sauce without needing added cream or starch. While the meat browns in seconds, proper management of the high heat prevents the butter solids from burning before the protein develops deep color.
What to Serve Alongside
Because the salt content in prosciutto is naturally high, pair this protein with unseasoned starches or bitter greens that can absorb the rich pan sauce without overwhelming the palate. Polenta boiled at a standard one-to-four liquid ratio provides a neutral, sweet corn base that catches every drop of wine and melted fat. Alternatively, dressed arugula tossed simply in lemon juice offers a sharp, peppery contrast to the savory layers of meat and herbs. Selecting a side dish with minimal salt allows the intense flavor of the prosciutto to remain the focal point of the plate.
Kitchen Execution Tips
Keep a wide skillet ready because overcrowding the pan causes the veal to steam instead of searing rapidly. Maintaining high heat ensures the wine reduces quickly into a glossy glaze once the browned particles are scraped free from the pan base.
