Best 4 Veal Saltimbocca Saltimbocca Alla Romana Recipes
**Veal Saltimbocca: A Classic Italian Dish with Modern Variations**
Saltimbocca alla Romana is a classic Italian dish that combines tender veal cutlets, salty prosciutto, and fresh sage leaves. The name “saltimbocca,” meaning “jumps in the mouth,” refers to the delightful combination of flavors and textures that meld together in each bite. This article presents three variations of veal saltimbocca that showcase the versatility of this timeless dish. The first recipe stays true to the traditional Roman preparation, using butter and white wine to create a simple yet elegant sauce. The second recipe adds a touch of sophistication with a creamy mushroom sauce, while the third recipe takes a modern twist with a tangy lemon and caper sauce. Whether you prefer classic flavors or crave a contemporary twist, these veal saltimbocca recipes are sure to satisfy your taste buds.
SALTIMBOCCA ALLA ROMANA
Steps:
- Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
- Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
- Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
SALTIMBOCCA ALLA ROMANA
Steps:
- Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty. Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet.
- Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour.
- In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.
VEAL SALTIMBOCCA (SALTIMBOCCA ALLA ROMANA)
Provided by Gianni Scappin
Categories Sauté Dinner Meat Veal Prosciutto Sage Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Arrange two slices of veal between two sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness. Repeat with the remaining veal. Arrange two leaves of sage and two slices of prosciutto on each piece of veal, and press lightly to adhere. Lightly dust the prosciutto side of each piece of veal with a small amount of flour.
- 2. In a large sauté pan over moderately high heat, warm the olive oil. Working in batches if necessary, sauté the veal, prosciutto side down first, until the prosciutto is crispy and the veal is just cooked through, about 2 minutes per side. Set cooked pieces aside on a plate and cover with aluminum foil to keep them warm.
- 3. Remove any excess oil from the pan and deglaze the pan with the stock or broth. Add the butter to the pan and reduce by about one third until thickened, 3 to 4 minutes. Return the meat to the pan and continue cooking to heat through as needed, about 1 minute. Serve the meat with the sauce spooned over top.
SALTIMBOCCA ALLA ROMANA
Saltimbocca, veal sauteed with prosciutto and sage, is a festive and easy supper. A classic of Roman cuisine, saltimbocca means "jumps in the mouth." Although veal scallops are traditional, the dish also can be prepared with boneless slices of turkey breast or boneless chicken breasts. Some cooks don't like the prosciutto side to get crispy, but this doesn't bother me. The pan may be deglazed with stock alone or in combination with wine. I like to serve saltimbocca with green beans or spinach, and mashed potatoes are nice if you want a starch accompaniment.
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks.
- In a saute pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and saute until golden on the first side, about 3 minutes. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm.
- Pour in the stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan juices reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once.
Tips:
- To ensure the veal remains tender, it's crucial to pound it thin enough. Using a meat mallet or rolling pin, aim for a thickness of about 1/4 inch.
- For an authentic Roman experience, use prosciutto di Parma or prosciutto di San Daniele. These high-quality hams will elevate the flavor of your saltimbocca.
- Fresh sage leaves are essential for imparting the characteristic aroma to this dish. If unavailable, you may substitute dried sage, but use sparingly as it can be overpowering.
- Don't overcrowd the pan when searing the saltimbocca. Work in batches if necessary to prevent steaming and ensure an even golden-brown sear.
- To achieve a well-balanced flavor, use a combination of butter and olive oil for searing. Butter adds richness, while olive oil prevents burning.
- Resist the urge to move the saltimbocca around too much while searing. Allow it to develop a nice crust before flipping.
- Cooking the saltimbocca in white wine adds a subtle acidity and depth of flavor. Use a dry white wine like Pinot Grigio or Sauvignon Blanc.
- Freshly squeezed lemon juice adds a refreshing brightness to the dish. Use it sparingly to avoid overpowering the other flavors.
- Garnish the saltimbocca with fresh parsley or sage leaves for an attractive presentation and added flavor.
Conclusion:
Saltimbocca alla Romana is a classic Italian dish that combines tender veal, savory prosciutto, aromatic sage, and a delicate white wine sauce. By following these tips and the detailed recipe instructions, you can create an authentic and flavorful saltimbocca that will impress your family and friends. This dish is perfect for a special occasion or a romantic dinner, and it's sure to become a favorite in your culinary repertoire.
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