An Italian restaurant classic, Veal Saltimbocca is ready in minutes and served with a savory Marsala sauce. Veal can be substituted with chicken, if desired.
Keyword: chicken, saltimbocca, veal
8veal cutletsapproximately 1 pound
Kosher salt and freshly ground pepper
1bunch of fresh sage
16thin slices prosciuttoapproximately 1/2 pound
Using a meat mallet, pound the veal cutlets between 2 sheets of plastic wrap (one at a time) until approximately 1/8 inch thick. Season lightly with salt and pepper on both sides.
Place 1-2 sage leaves on each veal cutlet pressing down lightly so they stick.
Wrap 1-2 slices of prosciutto around each piece of veal pressing to adhere it to the meat. The prosciutto will help the sage stay in place during cooking.
Dredge each piece of veal in the flour shaking gently to remove any excess. Set aside.
Heat 1 tablespoon oil and 2 tablespoons butter to a large skillet over medium high heat.
Add 2-3 pieces of veal, depending on the size of the pan, to the pan with the prosciutto seam side down and cook until crisp, approximately 1 minutes. Turn the veal over and continue to cook for an additional minute.
Transfer to a platter and keep warm. Repeat with the remaining veal adding 1 tablespoon oil and 2 tablespoons butter before adding the veal.
Add the marsala wine to deglaze the pan scraping up the brown bits with a wooden spoon. Cook until reduced by half, approximately 2 minutes.
Add the stock and reduce by half, approximately 3 minutes.
Stir in the remaining butter and add the veal back to the pan. Continue cooking for an additional 1-2 minutes until the sauce begins to thicken.
Transfer to a platter and serve with the pan sauce.
Saltimbocca is best served right after cooking since the prosciutto will lose it's crispiness the longer it sits.