Saltimbocca(Mf)

Saltimbocca literally translates to “jumps in the mouth," and this Roman classic earns its name. Thin veal scaloppini get topped with salty prosciutto and a fragrant fresh sage leaf, then seared fast in butter until the edges crisp and the prosciutto fuses to the meat.

The real magic is in the pan sauce. Once the veal is browned, dry white wine hits the hot pan and reduces to a glossy, concentrated glaze in seconds. That sauce carries all the browned butter and rendered prosciutto fat, so every drop counts.

Pound the veal thin and even so it cooks uniformly. Go easy on the salt since the prosciutto brings plenty. The entire cooking process takes about 5 minutes, so have your serving plates ready and your sides warm before the veal hits the pan.

Pro Tips

• Pin the prosciutto and sage with the toothpick through the center so they don’t curl away from the meat during searing.
• Use a pan large enough to fit all pieces without overlapping. Crowded veal steams instead of browning.
• Remove the toothpicks before plating so no one gets a surprise.
• Serve immediately. Saltimbocca does not hold well or reheat gracefully.

Variations

• Chicken saltimbocca: Swap veal for pounded chicken breast cutlets. Same technique, slightly longer cook time.
• With Marsala: Replace white wine with dry Marsala for a richer, nuttier pan sauce.
• Butter-sage finish: After deglazing, swirl in an extra knob of cold butter for a silkier glaze.