Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe

Name: Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe
Cook time: 35 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 veal cutlets (about 1 pound; 450g); Kosher salt and freshly ground black pepper; 8 large, thin slices prosciutto (about 1/4 pound; 115g); 1 bunch fresh sage, divided (about 1/4 ounce; 7g); Cornstarch, for dredging (about 1/2 cup); 3 tablespoons (45ml) extra-virgin olive oil, divided; 2 tablespoons (30g) unsalted butter; 1/3 cup (80ml) dry white wine; Fresh juice from 1 lemon, to taste; 1 teaspoon soy sauce (5ml), preferably usukuchi (light soy sauce) (optional; see note)

Instructions

Cook:35min

Veal saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered with prosciutto and fresh sage, and served with a buttery, lemony pan sauce. It's quick and easy to make, but to make it truly great, you have to pay attention to the details.

Updated at: Fri, 06 Dec 2024 10:29:48 GMT