Details
4 Serving
10 Min
15min
250 Cal/Serving
Classic Saltimbocca, which translates to “jump in the mouth,” is an iconic Italian dish known for its savory flavors and elegant simplicity. Featuring tender veal or chicken cutlets wrapped in prosciutto, paired with fresh sage leaves, and finished with a buttery white wine sauce, this recipe delivers restaurant-quality results in the comfort of your home. Perfect for dinner parties or weeknight indulgence, Saltimbocca is a dish that impresses every time.
How to Make Classic Saltimbocca
Making Saltimbocca at home is easier than you think. The combination of high-quality ingredients and simple cooking techniques ensures that this dish retains its traditional charm.
Step-by-Step Instructions
- Prepare the Meat: Pound the veal or chicken cutlets thinly and evenly for faster, uniform cooking.
- Assemble Saltimbocca: Place a fresh sage leaf on each cutlet, then wrap it securely with a slice of prosciutto. Use toothpicks if needed to hold the layers together.
- Sear and Cook: Sear the wrapped cutlets in butter or olive oil until golden and cooked through. Remove from the pan and set aside.
- Make the Sauce: Deglaze the pan with white wine, scraping up any flavorful bits, then reduce and finish with butter for a silky sauce.
- Serve: Pour the sauce over the Saltimbocca and serve immediately with your choice of sides.
Ingredients
4 veal or chicken cutlets, pounded thin
2 tablespoons butter or olive oil
4 fresh sage leaves
½ cup dry white wine
4 slices prosciutto
Salt and black pepper, to taste
Variations
- Chicken Saltimbocca: Substitute chicken breast for veal for a lighter and more affordable option.
- Pork Variation: Use pork tenderloin medallions for a heartier version.
- Vegetarian Twist: Swap meat for eggplant slices, paired with a vegetarian prosciutto alternative.
- Cheesy Addition: Add a thin slice of mozzarella before wrapping for a creamy center.
Directions
1- Lightly season the veal or chicken cutlets with salt and pepper.
2- Place a sage leaf on each cutlet, then wrap tightly with a slice of prosciutto.
3- Heat butter or olive oil in a skillet over medium heat. Add the cutlets and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove from the pan.
4- Deglaze the skillet with white wine, scraping up the browned bits. Simmer until reduced by half, then stir in an additional tablespoon of butter.
5- Drizzle the sauce over the Saltimbocca and serve hot.
FAQ Questions
1. What does “Saltimbocca” mean?
Saltimbocca means “jump in the mouth” in Italian, referring to the dish’s incredibly flavorful and satisfying nature.
2. What is the best wine to use for the sauce?
A dry white wine like Pinot Grigio or Sauvignon Blanc works perfectly to enhance the flavors.
3. Can I make Saltimbocca ahead of time?
While Saltimbocca is best served fresh, you can prepare the cutlets in advance and cook them just before serving.
4. What sides pair well with Saltimbocca?
It pairs beautifully with creamy mashed potatoes, polenta, sautéed greens, or a light side salad.
5. Can I freeze Saltimbocca?
It’s best not to freeze, as the texture of the prosciutto and sauce may change. However, you can refrigerate leftovers for up to two days.
