Sophie's Veal Saltimbocca - Veal

Sophie’s Veal Saltimbocca – the perfect dish for date night! Topped with Prosciutto and sage, Veal Saltimbocca is easy to replicate at home and brings flavor to your table.

Origin

Saltimbocca, also spelled saltinbocca (Italian for ‘it jumps in the mouth’, is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped (“lined”) with prosciutto and sage, and then marinated in wine, oil, or salt water, depending on the region or one’s own taste.

The original version of this dish is saltimbocca alla Romana (Italian for ‘saltimbocca Roman-style’), which consists of veal, prosciutto, and sage, rolled up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled up but left flat.

Make Sophie’s Veal Saltimbocca Your Centerpiece

A match for date night or your next dinner party, Sophie’s Veal Saltimbocca is the perfect centerpiece. This rendition serves 4-6 people, so it’s a great option for lovely dinner parties all year long! For a step-by-step video and more from our partner Chef Alex, visit his website.

For more tips on cooking Saltimbocca and for other Veal pairings, visit our pairings page.

Ingredients

For veal:
– 8 veal escallops, about 2 pounds, pounded veal thin
– 1/2 teaspoon ground black pepper
– 24 sage leaves, divided
– 8 very thin slices of prosciutto

For the seasoned flour and the sauce:
– 1/4 cup plus 2 tablespoons clarified butter
– 1 cup flour
– tablespoon ground black pepper
– 1 cup dry sherry

Instructions

To season the veal:

In a large mixing bowl, combine the veal and pepper thoroughly so that every morsel of the pepper is absorbed into the veal. Do not leave any excess pepper in the bowl.

To assemble the saltimboccas:

Place the seasoned veal in a single layer on a half-sheet pan. Put 2 sage leaves in the middle of each piece of veal, and then one slice of prosciutto over the sage leaves on each piece of veal. Loosely roll the veal escalopes, and reserve them.

To finish the saltimboccas:

Melt the butter in a large heavy skillet over medium heat. In a large mixing bowl, whisk together the flour, salt, and the black pepper. Dredge the rolled veal in the seasoned flour, and set the pieces aside, ready to sauté.

Back to the skillet:

When the butter just starts to bubble, sauté the rolled veal escalopes until they are golden brown, 2 to 2 ½ minutes each side. Remove them from the skillet, and place them on a serving platter, or in a 275°F oven, for 15 to 20 minutes, to hold them until you’re ready to serve.

Back to the skillet, again:

Turn the heat to high, and pour the sherry in to deglaze it, scraping the browned bits with a metal spatula to detach them from the bottom. Let the sherry boil until it reduces and thickens slightly. Pour the sauce over the saltimboccas, garnish each one with a sage leaf, and serve them immediately.