Saltimbocca Recipe

Saltimbocca is a conventional Italian dish that’s super-quick and economical too! I am keen on the textural distinction of the crispy prosciutto, tender meat and the silky white wine butter sauce. Historically made with veal, saltimbocca can be wonderful made with chicken, pork and beef.

HOT TIP: Nice feast / make-ahead recipe. Hold it prepped within the fridge, then it’s only a 3 1/2-minute cook dinner (together with the sauce!).

The literal translation of Saltimbocca is “to leap in your mouth” which might be in reference to the flavour that hits your palate on first chew. But additionally, maybe, concerning the pace at which it may be made. As in: So quick, it jumps in your mouth. You see what I did there??! 😂

A basic Italian dish originating from Rome, Saltimbocca is historically made with skinny veal cutlets wrapped or topped with prosciutto, and an entire sage leaf typically pressed or pinned on high with a toothpick. Pan-frying turns the prosciutto golden and the meat inside is so skinny, it actually takes 2 1/2 minutes flat to cook dinner. Then the buttery, silky white wine sauce is made in the identical pan – this takes simply one other minute!

It’s easy, basic, rustic and fabulous. A cursory browse of web recipes present some moderately eyebrow-raising takes on Saltimbocca – rolled variations, skewered variations and variations smothered in cheese that look suspiciously like Parmigiana. Whereas truly true Saltimbocca is much less complicated. In any case, why mess with perfection?

As talked about earlier, Saltimbocca is historically made with veal. Nevertheless it really works simply as effectively with chicken, pork or beef, which for many individuals is less complicated to get and cheaper.

Veal vs beef Saltimbocca – I’ve tried each and listed here are the variations. Veal is a extra delicate, tender model of beef – with a lighter flavour and a extra giving texture. Beef, as soon as pounded into skinny steaks appropriate for saltimbocca, continues to be extra tender than a thick-cut steak however not as comfortable as veal.

That’s to not say that veal tastes higher than beef for my part. They’re simply totally different! And totally different once more is utilizing pork or chicken for saltimbocca. Each mighty scrumptious, I ought to add!

The chicken saltimbocca pictured beneath was lunch yesterday. I snapped a fast photograph then hoovered it down nonetheless heat!

Right here’s what you want to make conventional Italian Saltimbocca:

Saltimbocca is unexpectedly economical, calling for simply 80g / 2.5 oz protein and a pair of small slices of prosciutto per serve.

• Veal (or chicken or beef) – No matter your protein of alternative, it must be in a skinny piece of meat! It’s helpful if you should purchase them as already thinly sliced steaks (generally offered as “sizzle steaks”, “scallopini” or “schnitzel” right here in Australia) in order that they solely require a lightweight pounding out. In any other case, you possibly can slice meat your self after which flatten the steaks out. Right here in Australia, veal steaks particularly are all the time offered skinny, moderately than thick-cut like beef steaks.

  If you happen to’re making ready your personal Saltimbocca meat, simply ensure you are utilizing a lower of meat that’s appropriate for quick-cooking like steaks. More durable cuts that require gradual cooking to make them tender akin to chuck, ribs, stomach and shoulder (ie cuts you utilize for stews and casseroles) usually are not appropriate.

  Chicken – Use an entire breast, sliced into steaks and pounded out. See step pictures beneath for extra steerage (I promise it’s simple, and it doesn’t have to be excellent, simply cook-able).

• Prosciutto – That is what makes Saltimbocca, effectively, Saltimbocca moderately than a plain ol’ pan-fried piece of meat! Prosciutto can be supplies the principle seasoning for this dish. We solely add the tiniest pinch of salt within the sauce, and none on the veal!

  How a lot prosciutto you want – 4 small items or 2 very giant slices. Sufficient to cowl one facet of the veal when folded over itself as a double layer of prosciutto. The underside just isn’t coated in prosciutto (it may be made wrapped throughout however I choose not).

• Contemporary sage – The important herb in Saltimbocca, sage pairs fantastically with the prosciutto and meat. It additionally brings a pop of color. I really like the way it crisps up because it fries!

• White wine – A splash of wine is the key to make a very tasty pan sauce with out fussing with a lot of substances. The wine is diminished to evaporate many of the alcohol, forsaking simply flavour. So it doesn’t style winey in any respect.

  Wine sort – Pinot grigio, being a wine selection fashionable in Italy, is becoming. Nevertheless I personally additionally like chardonnay for the assertive flavours this wine brings to meals.

  Truly any white wine will work effective right here, and even a glowing wine/champagne. Marsala is a fortified wine that’s generally additionally historically utilized in Saltimbocca in Italy, however observe it’s fairly candy and strongly flavoured – so use much less.

  Non-alcoholic sub: I believe non-alcoholic white wine can be one of the best various right here, adopted low-sodium chicken inventory/broth (you’ll want to use low-salt else the dish could find yourself a tad too salty).

• Flour – That is used to mud the non-prosciutto facet of the veal. As soon as cooked, it creates a skinny crust that offers the sauce one thing to cling to. With out it, the sauce simply slips off the floor of the meat like Teflon. It additionally helps make the veal or different protein get somewhat color on it within the very quick cook dinner time.

• Pepper solely – No salt required! The salt from the prosciutto is all we’d like on the veal. Though I do like so as to add a pinch into the sauce, it barely wants it.

• Olive oil – For pan-frying the veal.

As I re-read this publish, it dawned on me that I included a good quantity of step pictures for a recipe that I assured you is so quick and simple! It’s actually not onerous, I promise. I simply thought maybe assembling the Saltimbocca could be new to some readers so I wished to point out it step-by-step.

If you happen to’re an previous hand at Saltimbocca nonetheless, you possibly can bypass this complete part. Right here’s all you want to know proper right here:

1. Assemble the saltimbocca

You can also make quick work of the prep if you buy ready-to-cook skinny slices of veal, which is how they’re usually offered right here in Australia. Chicken and beef are additionally typically offered in thinly-sliced type right here.

1. Pound till skinny – Pound the veal to a 3mm thickness, then lower every bit to type 4 items of veal. It doesn’t matter what dimension or form the items are, extra vital is the thickness.

   Finest method to pound meat: Place the veal between 2 freezer baggage, baking paper (parchment paper) or purpose-made plastic sheets referred to as “Go-Between*” (pictured, see beneath) to guard the meat. Then use a meat mallet or rolling pin to pound the veal gently and evenly so it flattens uniformly.

   I exploit the toothed face of the meat mallet for crimson meat (veal and beef), and the graceful face for chicken, which is extra delicate.

   Slicing chicken for saltimbocca – see data field beneath for detailed steps.

2. Prosciutto – Sprinkle the veal with pepper (no salt, we get sufficient from the prosciutto). Fold the prosciutto in half then place on high of the veal. Word it’s doesn’t wrap the meat, it’s only masking the highest floor.

3. Safe with toothpick – Place a pleasant huge leaf of sage on high of the prosciutto, then safe each the prosciutto and sage in place with a toothpick. Pierce the meat from the underside, weave by means of the prosciutto and sage, then again out the underside. This fashion they sit flatter in opposition to the meat and cook dinner extra evenly.

4. Mud underside with flour – Press the facet of the veal with out prosciutto on it into the flour, shaking off the surplus.

* Go-Between is a plastic sheet that is available in rolls, which you tear off to dimension like cling wrap. It’s used to guard delicate meats when pounding, and in addition to place between layers of issues to cease them from sticking (therefore the identify!) It’s particularly helpful for freezing issues.

Chicken breast is best to deal with for Saltimbocca. You’ll solely want one giant 220 – 250g / 7 – 8oz breast. Choice 1: Slice in half horizontally to type 2 skinny steaks, pound to 0.5cm / 1/5″ thickness (utilizing the flat facet) then lower every bit in half so you will have 4 items in complete. Choice 2: Slice complete breast on a steep angle to make 4 steaks (steps pictured) then pound each out. Word that I make chicken steaks barely thicker than veal as chicken flesh is extra delicate and is susceptible to ripping if too skinny.

Boneless thighs are another choice if you happen to choose. Use 2 small thighs. Reduce open and unfold (butterfly) the thicker finish to even out the thickness, then pound.

2. Cooking Saltimbocca

1. Sear – Prepare dinner the prosciutto facet of the veal first till golden, round 1 1/2 minutes.

2. Flip and cook dinner the flour dusted facet for 60 extra seconds.

3. Take away the veal straight on to a serving plate (or particular person plates) to relaxation whereas we make the sauce.

4. Discard extra oil within the pan. Tip it out, however don’t scrape the pan clear. All that golden stuff you see caught to the pan known as fond. Fond is filled with umami and concentrated flavour, and is the key to an unimaginable tasting pan sauce made with simply wine and butter!

3. Saltimbocca sauce

The pan sauce takes 1 minute flat to make: 30 seconds to scale back the wine then 30 seconds to swirl chilly butter cubes in till they soften to create a silky sauce.

1. Wine – Return the pan to the range then add the wine.

2. Cut back wine by half – The wine will simmer quickly as a result of we solely use a small quantity (1/4 cup / 60 ml) in a big, sizzling pan. Cut back by half, round 20 to 30 seconds.

3. Add chilly butter – Flip the range off, scatter within the butter cubes and swirl the pan till the butter melts (or simply use a wood spoon). Melting chilly butter slowly on a turned off range is the trick to creating an opaque, thickened sauce just like the Saltimbocca white wine sauce. Excessive warmth means the butter melts sooner and turns into extra clear, and also you’ll discover the sauce received’t thicken as successfully. However, it’s nonetheless tasty!

4. Thickened sauce – And right here it’s! Look how creamy and shiny that sauce appears to be like. That’s what occurs while you slowly soften chilly butter right into a sauce!

And with that, we’re completed! Tremendous quick, see? It HAS to be, or else you’ll overcook the veal. Time to plate up: put the Saltimbocca on serving plates then spoon over that dreamy sauce.

Starchy car – I all the time serve Saltimbocca over a starchy base appropriate for maximising enjoyment of the sauce. Which suggests creamy mashed potato on regular days, cauliflower mash on “I’m making an attempt to be good!” days, polenta on “I’m actually going for a correct Italian vibe right here!” days, and bread for plate-mopping on “I can’t even deal with making mash at the moment!” days.

Facet salad – Attempt a facet of Sautéed Garlic Inexperienced Beans, my favorite Tomato Salad. Or if pace is of the essence, a fast Italian Rocket/Arugula Salad. For one thing somewhat particular and totally different, like if you happen to’re serving Saltimbocca for a cocktail party, this Bitterleaf Orange Salad or a giant Panzanella are choices that may flip heads!

Extra concepts in my vegetable sides part – you possibly can browse by vegetable sort which my buddies inform me they discover fairly helpful.

I’d like to know what you serve Saltimbocca with if you happen to give this a go, let me know! – Johnsat x

Saltimbocca Recipe

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Serves: 2 Prep Time: 7 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 492 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 x 80g / 3 oz thin veal steaks or boneless cutlets (sizzle steaks, schnitzel, scallopini) OR thinly cut beef steaks, pork or a chicken breast (Note 1)
• 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
• 50 g / 3 tbsp COLD unsalted butter , cut into 1cm / 1/3″ cubes (Note 3)
• 1/4 cup white wine , pinot grigio or chardonnay (Note 4)
• Small pinch of salt

Instructions

1. Pound: Place the veal between sheets of cling wrap or paper. Pound to an even 3mm thickness using a meat mallet (Note 5 for tips!) Cut each piece in half so you have 4 pieces in total, and sprinkle both sides with pepper.
2. Prosciutto and sage: Fold a slice of prosciutto in half then place on one piece of veal (trim if needed so it's not hanging off the sides too much). Place a sage leaf on top then secure with a toothpick, piercing from the underside (see step photos or video). Do the same with the other piece of veal.
3. Dust: Spread flour on a plate. Press the non-prosciutto side of the veal into the flour, shaking off excess (do not flour the prosciutto side).
4. First side 1 1/2 minutes: Heat oil in a large fry pan over medium-high heat. Place veal slices in the pan, prosciutto-side down, and cook for 90 seconds until prosciutto is beautifully golden.
5. Other side 1 min:Turn veal and cook the other side for 1 minute. Remove to a warm plate.
6. Tip out excess oil (do not scrape pan clean however). Return skillet to stove, with heat still on.
7. Reduce wine: Pour in wine (careful, it will be steamy!) plus pinch of salt. Bring to a simmer then let it cook for 20 to 30 seconds, stirring to scrape up the brown fond from the base of the pan, until wine is reduced by half.
8. Swirl butter: Keep the pan on the stove but turn the stove OFF. Scatter the butter in the pan then swirl (or stir) until it melts. The clear liquid will thicken magically into a luscious butter sauce!
9. Divide veal between plates. Spoon over sauce. Devour! (Careful of the toothpick!)

Notes

1. Veal is typically sold in thin steaks which is ideal, as it requires less pounding out. Thin beef steaks and pork also work. Use quick-cooking cuts suitable for cooking like steak (loin, topside, rump). Tougher cuts used for stews and casseroles are not suitable.
Chicken breast – Use one breast around 220 – 250g / 6 – 7oz. Slice in half horizontally to form 2 thing steaks, gently pound to 0.5cm / 1/5″ thickness then cut each in half (so you have 4 pieces in total). Alternatively cut the breast on a steep angle into 4 pieces then pound out each of those. Cook 90 seconds on each side.
2. Prosciutto – You need enough so you can fold each piece of prosciutto in half over itself, and cover most of the top surface of each piece of veal. It’s not an exact science, no need to get too hung up on size!
3. Butter needs to be cold so it melts slowly into the sauce in order for it to thicken and become silky. Warm butter will melt too quickly and become foamy, like normal melted butter. But, it’s still tasty so don’t fret! It’s just not “creamy” as pictured, which is the way Saltimbocca sauce should be.
4. Wine – Pinot grigio, being an Italian favourite, is a good pick. Chardonnay is also excellent for flavour. However any other white wine is fine, as long as it’s not too sweet.
Non alcoholic option – non-alcoholic white wine is best, followed by low-sodium chicken stock/broth.
5. Pounding – if you don’t have a meat mallet, then a rolling pin, an unopened can or anything of similar shape/heaviness will work just fine. It’s very satisfying work! Use cling wrap, baking/parchment paper, “Go-Between” (a purpose-made plastic food sheet) or freezer bags to protect the meat as you pound it.
6. Leftovers – Saltimbocca is best served freshly-made, but leftovers will keep in the fridge for 3 days. Not suitable for freezing.
7. Nutrition per serving, assuming 1 tablespoon of cooking oil is discarded after pan searing the veal.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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