Hello there, food lovers! Are you tired of cooking the same old boring meals? Are you looking for a delicious and impressive dish to wow your taste buds? Look no further because we have a mouth-watering solution for you: our Veal Saltimbocca recipe. This Italian classic is bursting with flavors and is surprisingly easy to make. Let’s dive into the details of this tantalizing dish.

What Is Veal Saltimbocca?

Veal Saltimbocca is a traditional Italian dish that consists of tender veal cutlets, prosciutto, sage leaves, and a white wine sauce. The name “Saltimbocca” translates to “jump in the mouth,” which perfectly captures the explosion of flavors that this dish offers.

The veal is pounded thin, topped with prosciutto and sage, and then sautéed to perfection. This mouthwatering dish is often served with a side of vegetables or pasta. Its origins can be traced back to ancient Roman cuisine, where it was typically prepared with veal or chicken. Today, Veal Saltimbocca remains a beloved and delectable dish enjoyed by many.

Ingredients for Veal Saltimbocca

The key to a delicious Veal Saltimbocca lies in its ingredients. Each element plays an important role in creating the perfect balance of flavors in this classic Italian dish. In this section, we will break down the essential ingredients needed for a mouth-watering Veal Saltimbocca. From the tender veal cutlets to the flavorful prosciutto and fragrant sage leaves, we will discuss each component and its role in elevating this dish. So, let’s dive into the list of ingredients that will make your Veal Saltimbocca a culinary masterpiece.

1. Veal Cutlets

Veal cutlets are the main ingredient in veal saltimbocca, a delicious Italian dish. Follow these steps to prepare the veal cutlets for this recipe:

Pound the veal cutlets to make them thin and tender.
Season the cutlets with salt and pepper.
Dredge them in flour, shaking off any excess.
In a hot skillet, melt a mixture of butter and olive oil.
Cook the cutlets in the skillet until they are browned on both sides.

For the perfect veal saltimbocca, keep these tips in mind:

Choose high-quality veal cutlets for the best flavor.
Be careful not to overcook the cutlets to maintain their tenderness and juiciness.
Use fresh sage leaves for a fragrant and aromatic taste.

Serve veal saltimbocca with pasta, roasted vegetables, risotto, or a salad for a complete and satisfying meal. Enjoy!

Prosciutto: Because what’s better than wrapping meat in more delicious meat?

2. Prosciutto

Prosciutto is a crucial ingredient in the delicious Italian dish, veal saltimbocca. This thinly sliced, dry-cured ham adds a rich and savory flavor to the dish. Typically, the prosciutto is wrapped around the veal cutlets along with sage leaves before cooking, creating a delightful taste and texture. When choosing prosciutto, it is best to opt for high-quality varieties to achieve the best results. It is important to handle the delicate prosciutto with care as it can easily tear. The addition of prosciutto to veal saltimbocca enhances the overall flavor and takes the dish to a new level of culinary excellence.

3. Sage Leaves

Sage leaves are an essential ingredient in preparing veal saltimbocca, adding a unique flavor and aroma to the dish. To incorporate sage leaves into veal saltimbocca, follow these instructions:

Before adding prosciutto, place a sage leaf on top of each veal cutlet.
As the dish cooks, the sage leaves will infuse the meat with their earthy taste.
For the best flavor, be sure to use fresh sage leaves.
To preserve the delicate taste of the sage leaves, avoid overcooking the veal.

4. Flour

Flour is an essential ingredient when making veal saltimbocca. Here is a step-by-step guide on how to incorporate flour into the recipe:

Prepare the veal cutlets by seasoning them with salt and pepper.
Lightly coat the cutlets with flour, shaking off any excess.
In a hot skillet, melt butter and olive oil together.
Add the floured veal cutlets to the skillet and cook until they become golden brown on both sides.
Remove the cutlets from the skillet and set them aside.
Use the remaining flour in the skillet to make a roux by cooking it for a minute or two.
Add white wine and chicken broth to the skillet, stirring until the sauce thickens.
Return the veal cutlets to the skillet and simmer for a few minutes until they are fully cooked.
Serve the veal saltimbocca with the sauce spooned over the top.

Using flour in this recipe helps to create a crispy coating on the veal cutlets and serves as a thickening agent for the sauce.

5. Butter

Melt the butter in a skillet over medium heat.
Add the veal cutlets and cook until they are browned on both sides.
Remove the veal from the skillet and set it aside.
In the same skillet, add more butter and let it melt.
Saute the garlic and shallots in the butter until they become fragrant.
Return the veal to the skillet and spoon the butter mixture over the cutlets.
Cook for a few more minutes until the veal is fully cooked.
Serve the veal saltimbocca with the butter sauce on top.

For a richer flavor, you can also add a splash of lemon juice to the butter sauce. Enjoy this delicious dish with a side of roasted vegetables or creamy mashed potatoes.

Give your dish some Mediterranean flair with a splash of olive oil – but maybe hold back on the plate smashing.

6. Olive Oil

Olive oil is an essential ingredient in the preparation of veal saltimbocca, providing richness and enhancing the dish’s flavor. It is used to cook the veal cutlets along with butter, creating a delicious combination. When making veal saltimbocca, it is crucial to use high-quality olive oil to elevate the taste. The olive oil should be heated in a pan before adding the veal cutlets for cooking. Its natural fats help to keep the veal moist and prevent it from sticking to the pan. Overall, olive oil plays a significant role in achieving the perfect texture and taste in veal saltimbocca.

7. White Wine

White wine is a crucial element in the preparation of veal saltimbocca, providing both acidity and a rich flavor profile. If you want to incorporate white wine into your recipe, follow these steps:

After cooking the veal cutlets in a combination of butter and olive oil, use white wine to deglaze the pan.
Scrape the bottom of the pan to loosen any browned bits.
Allow the white wine to simmer for a few minutes, reducing and intensifying its flavors.
Add chicken broth to the pan to create a delicious sauce.
Continue to simmer the veal cutlets in the white wine and chicken broth mixture until they are fully cooked and tender.
Remove the veal saltimbocca from the pan and serve it with the reduced white wine sauce.

8. Chicken Broth

Chicken broth is an essential ingredient in creating delicious veal saltimbocca. Follow these steps to incorporate chicken broth into your recipe:

After cooking the veal in butter and olive oil, deglaze the pan with white wine.
Add the chicken broth to the pan to create a flavorful sauce for the veal.
Simmer the veal in the chicken broth sauce to allow the flavors to meld together.
Serve the veal saltimbocca with the chicken broth sauce drizzled on top.

For a perfect veal saltimbocca, keep these tips in mind: use high-quality ingredients, pound the veal cutlets thin for tenderness, use fresh sage leaves for a robust flavor, and be careful not to overcook the veal.

Complete your meal by pairing your veal saltimbocca with pasta, roasted vegetables, risotto, or a fresh salad.

Instructions for Making Veal Saltimbocca

Now, let’s get into the nitty-gritty of making a delicious veal saltimbocca dish. Follow these step-by-step instructions for perfectly cooked and flavorful veal cutlets topped with prosciutto and sage. We’ll also cover the essential techniques of coating the cutlets in flour and cooking them in butter and olive oil. And don’t forget the final steps of deglazing with white wine, adding chicken broth, and simmering to perfection. Get ready to impress your taste buds with this mouth-watering recipe.

1. Prepare the Veal Cutlets

To prepare veal cutlets for making Veal Saltimbocca, follow these steps:

Begin by selecting high-quality veal cutlets.
Using a mallet, pound the cutlets thinly to ensure even cooking.
Place a slice of prosciutto on top of each cutlet.
Add fresh sage leaves on top of the prosciutto.
Coat the cutlets in flour, making sure to shake off any excess.
In a pan, heat a mixture of butter and olive oil.
Add the cutlets to the pan and cook until they are browned on both sides.

These steps will guide you in preparing the veal cutlets for the delicious dish of Veal Saltimbocca.

Add some salty prosciutto and a touch of sage for a flavorful kick to your veal saltimbocca, because sometimes a little pig and some herbs can make all the difference.

2. Add Prosciutto and Sage Leaves

After preparing the veal cutlets, add a slice of prosciutto and a fresh sage leaf on top of each cutlet.
Gently press the prosciutto and sage leaf onto the veal cutlet to ensure they adhere.
Finally, lay a slice of prosciutto on top of each cutlet.

3. Coat with Flour

To achieve the perfect Veal Saltimbocca, follow these steps for coating the veal cutlets with flour:

Take the prepared veal cutlets.
Place a generous amount of all-purpose flour on a plate.
If desired, season the flour with salt and pepper for added flavor.
Gently dredge each veal cutlet in the flour, ensuring an even coating on both sides.
Shake off any excess flour gently.
Repeat the process with the remaining veal cutlets until all are coated.

This traditional Italian technique of coating meat with flour before cooking adds a crispy and flavorful outer layer while maintaining the meat’s juiciness and tenderness. It has been a staple in Italian cuisine, particularly in dishes like Veal Saltimbocca, to elevate the texture and taste of the meat.

4. Cook in Butter and Olive Oil

To prepare veal saltimbocca, follow these steps:

Heat a combination of butter and olive oil in a skillet over medium-high heat.
Add the prepared veal cutlets to the skillet and cook for a few minutes on each side until they are a golden brown color.
Flip the cutlets and continue cooking until the other side is also golden brown.
Ensure that the veal is fully cooked but still tender.

Cooking the veal saltimbocca in a mixture of butter and olive oil not only adds richness and flavor to the dish, but also creates a delicious crispy coating on the cutlets.

Who says you can’t have a little wine while cooking? Deglaze with white wine for added flavor and a happy cook!

5. Deglaze with White Wine

To properly deglaze with white wine when making Veal Saltimbocca, follow these steps:

After cooking the veal cutlets in butter and olive oil, remove them from the pan.
Pour white wine into the hot pan, using a wooden spoon to scrape off any browned bits stuck to the bottom.
Allow the white wine to simmer for a minute or two until it reduces slightly.
This process of deglazing with white wine helps to incorporate the flavors from the browned bits into the sauce.
Finally, add chicken broth to the pan to create a flavorful sauce for the Veal Saltimbocca.

Because let’s face it, everything tastes better with a little chicken broth – even veal saltimbocca.

6. Add Chicken Broth

After deglazing the pan with white wine, pour in some chicken broth before adding the veal saltimbocca.
Allow the chicken broth to simmer with the veal cutlets, prosciutto, and sage leaves for added flavor.
The chicken broth not only adds depth of flavor to the dish, but also helps to keep the veal moist.

Fun fact: Incorporating chicken broth into the veal saltimbocca not only adds to the delicious flavors of the dish, but also creates a savory sauce that enhances the overall taste.

It’s time to make your taste buds do a little dance with this mouth-watering dish – no tap shoes required.

7. Simmer and Serve

After adding the chicken broth, bring the veal saltimbocca to a simmer.
Allow it to simmer for about 5 minutes, ensuring the flavors meld together.
Once the veal is cooked through and tender, remove it from the pan.
Transfer the veal saltimbocca to a serving plate, making sure to spoon any remaining sauce over the top.
Garnish with fresh sage leaves for an extra touch of flavor and visual appeal.
Serve the veal saltimbocca alongside your choice of sides, such as pasta, roasted vegetables, risotto, or a refreshing salad.

A friend of mine recently prepared veal saltimbocca for a dinner party. As she let the dish simmer, the aroma filled her kitchen, creating an inviting atmosphere for her guests. When she served the veal saltimbocca, everyone was impressed by the tender meat and the delicious combination of flavors. It was a memorable meal that left everyone asking for the recipe. Allowing the dish to simmer truly brought out the richness of the ingredients and made for a delightful dining experience.

Remember, the perfect veal saltimbocca requires high-quality ingredients and a light touch – unlike your ex.

Tips for Making the Perfect Veal Saltimbocca

In order to create a delectable veal saltimbocca dish, it’s important to pay attention to the details. Each step in the cooking process can make a significant difference in the final result. In this section, we will discuss four key tips for making the perfect veal saltimbocca. From selecting the best ingredients to properly cooking the veal, these tips will help you elevate your dish to restaurant-quality levels. Let’s dive in and discover the secrets to a mouthwatering veal saltimbocca.

1. Choose High-Quality Ingredients

Choosing high-quality ingredients is crucial in making delicious veal saltimbocca. Here are some steps to follow:

Select fresh veal cutlets from a reputable butcher or market.
Choose prosciutto that is of good quality and thinly sliced.
Use fresh sage leaves for the best flavor.
Opt for high-quality flour, butter, and olive oil.
Select a good white wine for deglazing.
Use homemade or high-quality chicken broth.
Simmer the veal in the sauce until cooked to perfection.

Veal saltimbocca is a traditional Italian dish that originated in Rome. It was first mentioned in a cookbook published in the 19th century. The name “saltimbocca” translates to “jump in the mouth,” which perfectly describes the dish’s flavorful combination of veal, prosciutto, and sage. It has since become a popular dish served in Italian restaurants worldwide.

2. Pound the Veal Cutlets Thin

To achieve the perfect Veal Saltimbocca, it is important to pound the veal cutlets thin. Follow these steps to do so:

Begin with high-quality veal cutlets.
Place the cutlets between two sheets of plastic wrap to avoid making a mess.
Using a meat mallet or rolling pin, gently pound the cutlets until they are evenly thin.
Continue pounding until the cutlets are about 1/4 inch thick.
Make sure to pound the cutlets evenly, taking care not to tear or break them.
Remove the plastic wrap and proceed with the recipe as directed.

Pounding the veal cutlets thin not only ensures even cooking, but also helps to tenderize the meat and enhance the flavors of the dish.

3. Use Fresh Sage Leaves

Using fresh sage leaves is crucial for enhancing the flavor of veal saltimbocca. To incorporate fresh sage leaves into your recipe, follow these steps:

Prepare the veal cutlets.
Add a layer of prosciutto on top of each cutlet.
Place a fresh sage leaf on top of the prosciutto.
Coat the veal cutlets, prosciutto, and sage leaves with flour.
Cook the cutlets in a mixture of butter and olive oil.
Deglaze the pan with white wine.
Add chicken broth to create a flavorful sauce.
Simmer the veal saltimbocca until cooked through.

By following these steps and incorporating fresh sage leaves, you can ensure that your veal saltimbocca has a delicious and aromatic taste.

4. Don’t Overcook the Veal

When preparing Veal Saltimbocca, it is essential to avoid overcooking the veal in order to achieve a tender and flavorful dish. Here are some steps to follow:

Choose thin veal cutlets to ensure even cooking.
Heat a mixture of butter and olive oil in a pan over medium heat.
Cook the veal cutlets for a short time on each side until they are lightly browned, but still slightly pink in the middle.
Remove the veal from the pan and let it rest for a few minutes before serving.

By following these steps, you can prevent the veal from becoming tough and dry, allowing you to fully enjoy the rich flavors of this dish.

Because let’s be honest, everything tastes better with a side of carbs and veggies – except for maybe unseasoned chicken.

What to Serve with Veal Saltimbocca?

While veal saltimbocca is a delicious and satisfying dish on its own, pairing it with the right side dishes can elevate the entire meal. In this section, we will discuss some of the best options for side dishes to serve with veal saltimbocca. From classic pasta dishes to fresh salads, we will explore the perfect accompaniments that will complement the flavors of the veal and delight your taste buds. Get ready to discover some delicious options to complete your veal saltimbocca dinner.

1. Pasta

Pasta is a classic accompaniment to Veal Saltimbocca, a delicious Italian dish. Here is a simple step-by-step guide for preparing pasta to serve with Veal Saltimbocca:

Boil a pot of salted water.
Add your choice of pasta, such as spaghetti or fettuccine.
Cook the pasta according to the package instructions until al dente.
Drain the pasta and return it to the pot.
Toss the pasta with a drizzle of olive oil to prevent sticking.
Season the pasta with salt and pepper to taste.
Serve the pasta alongside the Veal Saltimbocca for a delicious and satisfying meal.

Roasted vegetables? More like roasted in flavor, thanks to the delicious juices from the Veal Saltimbocca.

2. Roasted Vegetables

Roasted vegetables make a delicious and nutritious side dish to serve with veal saltimbocca. Here is a simple step-by-step guide to preparing roasted vegetables:

Preheat the oven to 425°F (220°C).
Choose your favorite vegetables, such as carrots, bell peppers, zucchini, and red onions.
Wash and chop the vegetables into bite-sized pieces.
Place the vegetables on a baking sheet and drizzle with olive oil.
Season with salt, pepper, and any herbs or spices you like.
Toss the vegetables to evenly coat them with the oil and seasonings.
Spread the vegetables out in a single layer on the baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

A true history: Roasting vegetables has been a popular cooking method for centuries, dating back to ancient civilizations like the Egyptians and Romans. The process of roasting brings out the natural sweetness and flavors of the vegetables, creating a delicious and satisfying side dish.

3. Risotto

Risotto is a classic Italian dish that pairs perfectly with veal saltimbocca. Here’s how to make delicious risotto:

Sauté onions and garlic in olive oil.
Add Arborio rice and cook until translucent.
Deglaze with white wine and cook until absorbed.
Add chicken or vegetable broth gradually, stirring until each addition is absorbed.
Continue adding broth and stirring until the risotto is creamy and al dente.
Stir in Parmesan cheese and season with salt and pepper.
Top the risotto with a pat of butter and let it melt.

4. Salad

A salad is the perfect accompaniment to a flavorful Veal Saltimbocca. Here are the steps to create a refreshing salad:

Choose fresh, crisp lettuce as the base.
Add a variety of colorful vegetables like tomatoes, cucumbers, and bell peppers.
Incorporate some tangy elements like sliced red onions or pickled vegetables.
Include some creamy components such as crumbled feta or goat cheese.
For added crunch, sprinkle toasted nuts or seeds on top.
Finish with a light vinaigrette dressing, or a lemon and olive oil dressing.

Salads have been enjoyed for centuries, with ancient Romans and Greeks incorporating fresh greens and vegetables into their meals. The term “salad” comes from the Latin word “sal,” which means salt, highlighting the use of salt as a key ingredient in early salads.

Frequently Asked Questions

What is a Veal Saltimbocca Recipe?

Veal Saltimbocca is a popular Italian dish made with thinly sliced veal, prosciutto, and fresh sage leaves. It is typically served with a white wine and butter sauce.

What are the main ingredients in a Veal Saltimbocca Recipe?

The main ingredients in a Veal Saltimbocca Recipe are veal cutlets, prosciutto, fresh sage leaves, all-purpose flour, butter, white wine, and salt and pepper.

Is Veal Saltimbocca difficult to make?

No, Veal Saltimbocca is not difficult to make. It may seem intimidating at first, but the process is straightforward and easy to follow.

Can I substitute the veal for another type of meat?

Yes, you can substitute the veal for chicken or pork in a Veal Saltimbocca recipe.

What is the best wine to use for the sauce in a Veal Saltimbocca Recipe?

The best wine to use for the sauce in a Veal Saltimbocca Recipe is a dry white wine such as Pinot Grigio or Sauvignon Blanc.

Can I make a vegetarian version of Veal Saltimbocca?

Yes, you can make a vegetarian version of Veal Saltimbocca by substituting the veal with a vegetable such as eggplant or zucchini and using a vegetarian-friendly prosciutto alternative.