Veal Saltimbocca (Roman Sautéed Veal Cutlets With ...

Veal saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered with prosciutto and fresh sage, and served with a buttery, ... VickyWasik Pin Share Email JUMPTORECIPE WhyItWorks Poundingthevealtenderizesitandgivesitaneventhickness,whichleadstoevencooking.Veryquicklyflippingthecutletsprosciutto-sidedownandthenimmediatelybackgivesthecuredmeatjustakissofheat—enoughtointensifytheprosciutto'sflavorwithoutturningitoverlycrispandsalty.Anoptionalsplashofsoysauceaddsdepthandcomplexitytothepansauce. Vealsaltimbocca,aRomanspecialty,isasimpledishofsautéedvealcutlets,layeredwithprosciuttoandfreshsage,andservedwithabuttery,lemonypansauce.It'squickandeasytomake,buttomakeittrulygreat,youhavetopayattentiontothedetails.Atitsbestit'srichandflavorful,andjustsaltyandtangyenoughtomakeitpracticallyleapofftheplate(andintoyourmouth). TheBestVealSaltimboccaThat'llEverJumpIntoYourMouth FeaturedVideo RecipeFacts 5 (2) Active: 35mins Total: 35mins Serves: 4servings Rate&Comment 8vealcutlets (about1pound;450g) Koshersaltandfreshlygroundblackpepper 8large,thinslicesprosciutto(about1/4pound;115g) 1bunchfreshsage,divided(about1/4ounce;7g) Cornstarch,fordredging(about1/2cup) 3tablespoons(45ml)extra-virginoliveoil,divided 2tablespoons(30g)unsaltedbutter 1/3cup(80ml)drywhitewine Freshjuicefrom1lemon,totaste 1teaspoonsoysauce(5ml),preferablyusukuchi(lightsoysauce)(optional;seenote) Arrangecutletsonaworksurface,coverwithasheetortwoofplasticwrap,andpoundeachwithameatpounderorthebottomofasmallheavysaucepanorskilletuntilnomorethan1/4-inchthickthroughout.Seasonlightlyononesideonlywithsaltandpepper. Flipvealcutletssothatthesaltedsideisdown.Pickeightofthethelargestsageleavesfromyourbunchandlayoneinthecenterofeachcutlet;ifthesageleavesaresmall,usetwopercutlet. Layasliceofprosciuttoontopofeachcutlet,sandwichingthesageleavesflatbetweenthem.Usingtwowoodentoothpickspercutlet,fastentheprosciuttotothecutlets(theeasiestwaytodothisistopushthetoothpicksdownthroughtheprosciuttoandjustintotheveal,thenbackupthroughtheprosciuttoagain,muchlikefasteningthemtogetherwithasafetypin). Pourabout1/2cupofcornstarchintoawide,shallowbowl.Dredgetheundersideofeachprosciutto-toppedcutletinthecornstarch,shakingofftheexcess. Inalargeskilletorsautépan,heattwotablespoonsoliveoiloverhighheatuntilshimmering.Addfourofthecutlets,prosciutto-sideup,andcook,swirlingthepanoccasionally,untilthecutletsarelightlybrownedonthebottomandthelasttracesofpinkarevisibleontopattheedges.Usingathinmetalspatula,flipallofthecutletsprosciutto-sidedown,thenflipthembackimmediately.Transfertoacleanplatter.Lowerheatatanytimewhilecookingthecutletstopreventburning. Addremainingonetablespoonoliveoiltotheskillet.AddremainingfourvealcutletsandrepeatasinStep5,thentransfertotheplatter. Lowerheattomedium-lowandaddbutterandafewsprigsofsagetotheskilletandcookuntilbutterismelted.Addwhitewine.Bringtoasimmerovermediumheat,stirringandscrapingupanybrownedbits,thencontinuetocook,stirringandswirlingconstantly,untilsauceisemulsifiedandslightlythickened(exacttimecanvarysignificantlydependingonyourskilletsizeandburnerpower;increasetheheatatanytimeifitseemstobetakingtoolong,orlowertheheatifit'sreducingtooquickly). Seasonwithsaltandpepper,thenstirinoneteaspoonoflemonjuice.Tasteandaddanotherteaspoon(ormore)oflemonjuice,ifdesired.Stirinsoysauce,ifusing.Ifthesaucebreaksatanypoint,whiskinatablespoonortwoofwatertobringitbacktogether.Discardsagesprigs.Poursauceallovervealcutletsandserverightaway. Specialequipment Woodentoothpicks,meatpounderorsmallheavysaucepanorskillet,plasticwrap Notes Soysauceisnottraditionalbutitaddsamazingdepthandcomplexitytothepansauce.Ifyouhaveusukuchi(light)soysauce,usethat;it'ssaltierandlessmaltythanregulardarksoy,soitblendsintothesauceexcellently.Ifnot,darksoyalsoworks. ThisRecipeAppearsIn TheBestVealSaltimboccaThat'llEverJumpIntoYourMouth NutritionFacts(perserving) 606 Calories 30g Fat 52g Carbs 29g Protein ShowFullNutritionLabel HideFullNutritionLabel × NutritionFacts Servings:4 Amountperserving Calories 606 %DailyValue* TotalFat30g 38% SaturatedFat9g 45% Cholesterol143mg 48% Sodium1330mg 58% TotalCarbohydrate52g 19% DietaryFiber3g 9% TotalSugars3g Protein29g VitaminC16mg 80% Calcium90mg 7% Iron4mg 20% Potassium441mg 9% *The%DailyValue(DV)tellsyouhowmuchanutrientinafoodservingcontributestoadailydiet.2,000caloriesadayisusedforgeneralnutritionadvice. (Nutritioninformationiscalculatedusinganingredientdatabaseandshouldbeconsideredanestimate.) 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