Veal Saltimbocca is an Italian dish that is full of flavor and an absolute delight to eat. The dish consists of thin slices of veal, topped with prosciutto, which are then pan-fried in a lemon butter wine sauce until golden. The result is a savory and flavorful combination that has quickly risen to the top of Italian cuisine.
The name of the dish, Saltimbocca, is derived from the Italian phrase ‘saltare in bocca’, which literally translates to ‘jump in the mouth’. This is an apt description of the dish, as the flavors jump in your mouth as you take a bite.
A classic example of Italian comfort food, Veal Saltimbocca can be served with a variety of side dishes. Try it with a bed of creamy polenta or a side of roasted vegetables to get the full experience. It is a dish that can be enjoyed by all and is guaranteed to be a hit at any dinner party.
You may add mozzarella to the cutlets when placing in the oven if you wish.
Ingredients
4 veal cutlets, pounded to 1/4 inch thick
4 slices prosciutto
1/3 cup flour
2 tbsp olive oil
3/4 cup chicken broth
1/4 cup dry white wine
3 tbsp butter
1 tbsp parsley
1 tsp lemon juice
salt and pepper
Method
Preheat oven to 200 degrees.
Spread flour onto a large plate.
Season cutlets with salt and pepper and then dredge in the fklour.
Heat 1 tbsp of olive oil in a skillet over medium-high heat.
Saute the cutlets, 2 at a time, until lightly browned for 1 minute per side. Adding another tbsp of olive oil before the next 2 cutlets are added.
Transfer each cutlet to a baking sheet or large oven safe platter, top with prosciutto, and set in the oven.
Reduce heat to medium and add the chicken broth and white wine to the skillet. Simmer until slightly thickened, about 8-10 minutes.
Reduce heat to low and add the butter, parlsey, and lemon juice and whisk until combined.
Remove cutlets from the oven, arrange on a platter, and pour the sauce over the cutlets.
Serve immediately.
