Veal saltimbocca is an Italian dish consisting of thinly-pounded veal scallopine sandwiched with sage leaves and proscuitto, sauteed in a pan with a white wine sauce. Classic veal saltimbocca can be a bit of a challenge to prepare at home, as it involves whole pieces of veal layered with the other ingredients and cooked very gently so it doesn’t fall apart in the pan. We came across a much simpler version and liked it so much that we may never do it the old-fashioned way again!
Also chop some fresh sage leaves and fresh parsley. As we’ve said before, chop the vegetables before you cut the raw meat, so you can do it all on a single cutting board, without contamination.
Proscuitto is usually sold in thin slices, separated by thin strips of paper. Because we’re going to chop up the proscuitto, there’s no need to separate the meat into perfect slices, making this dish all the more easy to prepare. Just remove all the proscuitto from the paper and pile it on the cutting board to chop.
Chop the prosuitto into small pieces.
Cut the veal scallopine into bite-sized pieces, approximately an inch in width.
Once all of the ingredients are prepared, heat a large pan over medium-high heat, and add a small amount of butter and olive oil. (The olive oil keeps the butter from burning in the hot pan.)
On your cutting board, dust the delicious veal pieces in some flour, then shake off most of the flour.
Add the lightly floured veal to the hot pan and saute until the veal starts to brown.
Using tongs, turn the veal so that it cooks evenly.
You can tell that the veal is finished when it begins to develop that beautiful brown exterior.
When the veal is browned, remove it to a small plate and tent with aluminum foil to keep it warm, then add the mushrooms to the pan.
Continue to cook the mushrooms until they begin to brown.
Add about a half cup of white wine to the pan to deglaze. While the wine reduces for a few minutes, use your tongs to scrape up the browned bits in the pan. Most of the flavor for the sauce comes from this step.
Add the chicken stock and a tablespoon of the chopped sage leaves, then give it all a good stir with your tongs.
Add the chopped proscuitto.
Then add the cooked veal pieces, as well as any accumulated juices from the plate of veal.
Add the juice of half of a lemon. If you squeeze the lemon from one hand into the other, you collect the lemon seeds in your hand and keep them out of your dish. Stir it all together and cook for a few minutes until the veal is hot again.
Taste the sauce and add salt and pepper as needed. Finally, just before serving, sprinkle the remaining sage leaves and the chopped parsley over the top. This recipe is a great way to turn a restaurant favorite into an easy weeknight meal. The flavors are all there, but chopping up the veal, proscuitto and sage ahead of time instead of layering them saves time (and frustration).
Easy Veal Saltimbocca
- 1/2 to 2/3 pound of veal scallopini, cut into bite-sized pieces
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 2 cups sliced mushrooms
- 3/4 cup white wine
- 4-5 thin slices of prosciutto
- 1 cup chicken stock
- 1 tablespoon sage leaves, divided
- 1-2 teaspoons chopped Italian flat leaf parsley
- juice of 1 lemon
Heat a pan over medium high heat, and add a half tablespoon each of butter and olive oil. Season the flour with salt and pepper, and dredge the veal in the flour, shaking off any excess. Cook the veal for a few minutes until it begins to brown slightly, and remove it from the pan and set aside.
Add the mushrooms to the pan and sauté until they begin to brown.
Add the wine, stir to deglaze the pan, and cook 2 minutes. Add the chicken broth, veal, prosciutto, juice of half the lemon and chopped sage leaves. Stir and cook 5-10 minutes until the sauce has thickened.
Add the remaining sage and parsley to the top, sprinkle with the juice from the other half of the lemon and serve.