Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings Saltimbocca
- 1 pound (450-500 g) veal cutlets or scallops - 8 playing-card sized pieces
- As many slices of prosciutto as you have slices of veal
- Fresh sage - 4 leaves for 8 slices of meat
- Olive oil or unsalted butter
- Wooden toothpicks
Flatten the cutlets with the flat of a broad-bladed knife, lay half a leaf of sage on each, and a slice of prosciutto. Affix the prosciutto to the veal with one or two toothpicks. Heat a couple of tablespoons of unsalted butter or olive oil in a skillet and sauté the cutlets until done, cooking them more on the veal side than the prosciutto side. Season to taste and serve them with their drippings.
As variations, you can sprinkle some (a couple of tablespoons at the most) wine or lemon juice into the pan when the cutlets are almost done. In any case, these will go well with a white wine from the Colli Romani.
Two more versions:
Leonard Bibbo uses veal rib chops for his saltimbooca, and completes them with a tasty wine sauce.
Saltimbocca alla GianLeonardo
Caught short one day, Leonard developed another saltimbocca variation, with a red wine and tomato based sauce.