Key Ingredients & Substitutions for Veal Saltimbocca
Veal: This dish is traditionally made with veal, but chicken, pork, or thinly sliced beef work great too—just adjust the cooking time to the meat.
Prosciutto: Creates a salty, savory punch to the dish. No prosciutto? Thinly sliced ham or pancetta make excellent substitutes.
Sage: Fresh sage is a must for that authentic flavor. If you’re out of fresh, a little dried sage will do—just use it sparingly.
White Wine: Perfect for deglazing the pan and making the sauce. A dry white like Pinot Grigio works beautifully. For a non-alcoholic option, swap it with chicken broth and a splash of lemon juice.
Butter: Adds richness and silky texture to the sauce. Want it lighter? Use olive oil instead—it’s just as delicious!
Tools You’ll Need
Meat Mallet: For pounding the veal or meat to a thin, even layer.
Large Frying Pan: Ideal for pan-frying the meat and creating the sauce.
Toothpicks: To secure the prosciutto and sage to the meat.
Tongs: For flipping the meat without tearing.
Step-by-Step Instructions for Veal Saltimbocca
Prepare the Veal
Pound the Veal: Place each veal cutlet between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound each piece to about 1/4-inch thickness.
Assemble the Saltimbocca: Place a slice of prosciutto and a fresh sage leaf on top of each veal cutlet. Secure with a toothpick to keep the toppings in place.
Pan-Fry the Veal
Heat the Pan: In a large frying pan, melt a tablespoon of butter over medium heat. Once the butter is foaming, add the veal cutlets, prosciutto side down.
Cook the Veal: Pan-fry each side for about 2-3 minutes or until golden. Remove from the pan and set aside, covering lightly to keep warm.
Make the Sauce
Deglaze with White Wine: Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Let the wine reduce for a few minutes until it’s almost evaporated.
Finish the Sauce: Lower the heat and add another tablespoon of butter to the pan, stirring to create a smooth sauce.
