Recipe           140

 

Name:           

 

Recipe name and category:        Saltimbocca di Vitello

 

No. of servings:      12

Preparation time:  

 

Recipe ingredients and directions:

 

12 2-ounce slices veal scaloppini, pounded very thin

24 sage leaves

12 thin slices prosciutto (about ½ ounce each)

All-purpose flour, for dredging

Salt and freshly ground pepper

¼ cup extra-virgin olive oil

4 tbs unsalted butter

¾ cup dry white wine

 

  1. Lay the scaloppini on a work surface and top each slice with 2 sage leaves and a slice of prosciutto.  Weave 2 toothpicks through each scaloppini to secure the sage leaves and prosciutto.
  2. In large, shallow dish, season the flour with salt and pepper.  In each of 2 large skillets, heat 2 tablespoons of the olive oil and 2 tablespoons of butter.  Dredge 6 of the scaloppini in the flour and put 3 in each skillet.  Cook over moderately high heat until nicely browned, about 1 minute per side.  Transfer the scaloppini to a large platter and cover loosely with foil.  Repeat with the remaining olive oil, butter and 6 scaloppini.
  3. Add half of the wine to each skillet and stir to scrape up any browned bits from the bottom.  Pour the contents of 1 skillet into the other and boil the wine over moderately high heat until slightly reduced, about 1 minute.  Remove the toothpicks from the scaloppini, spoon the sauce on top and serve at once.

 

The scaloppini can be prepared through step 1 and refrigerated overnight.

 

Recipe source:       from Food and Wine magazine, September 2000

 

Recipe anecdote:   Literally translated, saltimbocca means “jump in the mouth,” a clear indication of just how good this classic dish tastes.