This classic Italian dish is a favorite here in Chicago. It has a great combination of flavors created from white wine, sage, veal, and prosciutto.
This simple, elegant dish will delight the entire family.The thin cutlets of tender veal make this meal elegant and yet simple to prepare. It can be prepared in minutes. The word Saltimbocca actually means "jumps in the mouth," and this is exactly what Saltimbocca does, it bursts with flavor in your mouth. The full flavors of veal, sage, prosciutto, white wine and butter jump and dance on your taste buds. Finding a side dish is easy as well. You can choose pasta, potatoes, or any vegetables and they all work well with veal Saltimbocca. I hope you enjoy the recipe below. It is delicious!
INGREDIENTS
# 1 pound of veal cutlets
# 1/2 cup flour
# 1/2 tsp salt
# 1/2 tsp fresh ground black pepper
# 2 cloves crushed garlic
# 1 shallot finely chopped
# 1 Tbls olive oil
# 2 Tbls of butter
# 8 sprigs of fresh sage
# 8 slices of Proscuitto de Parma
# 1/2 cup Marsala wine
# 1/2 cup of chicken broth
Place veal between two sheets of wax paper and pound thin. Next, place a sage leaf on the veal then a slice of prosciutto and secure it with a toothpick. Lightly dredge it in flour, salt and pepper.
Add oil and 1 Tbls of butter in a frying pan and saute garlic and shallots for around 1 minute. Now with a slotted spoon remove the garlic and fry the veal in the pan for about 2 minutes starting with the prosciutto side down. Next, turn veal over for another two minutes and remove from the pan. Now place the remaining butter, wine and broth in the pan and simmer for about 5 minutes.
Pour sauce over veal and serve.
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