Veal Saltimbocca: Roman Holiday on Your Plate

Bring the flavours of Rome to your kitchen with my easy Veal Saltimbocca recipe! Thin veal, prosciutto, sage, and a delicious white wine sauce. Get the simple recipe now!

Right then, let's dive into this absolute gem of a dish!

Veal Saltimbocca: A Roman Holiday on Your Plate!

Ever find yourself craving a taste of italy? maybe you're scrolling through italian dinner recipes on a rainy tuesday, dreaming of sunshine? well, let me introduce you to veal saltimbocca , a roman classic.

It's basically little pockets of joy that "jump in the mouth" – that's what saltimbocca means!

This Veal Saltimbocca recipe is all about thin veal scallopini recipes , topped with salty prosciutto and fragrant sage, kissed by a buttery white wine sauce. Honestly, it's ridiculously easy to make.

From Rome With Love (and Sage!)

Veal saltimbocca hails straight from rome, where it's a staple in trattorias. it's a dish that screams 'celebration' but is simple enough for a weeknight treat.

This falls perfectly under italian veal scallopini recipes . it’s proper comfort food but with a touch of elegance. you will need about 35 minutes total, and this recipe serves about 4 people.

Think of it like a hug from a roman grandma.

Why You'll Absolutely Love This

One of the best bits about veal saltimbocca ? it is relatively veal scallopini recipes healthy , especially if you keep the butter light.

Plus, it is dead fancy, making it perfect for impressing your mates, but easy enough to do on a regular basis.

This is especially perfect if you're in need of veal scallopini recipes simple . it really is the best of both worlds! honestly, the combination of salty, savory, and slightly sweet is just divine.

You know? it really does taste so good!

Right then, let’s gather up our ingredients.

Right, let's dive into what you'll need to whip up some seriously tasty veal saltimbocca . honestly, it's easier than you think, especially if you break it down.

I remember the first time i made it, i was a bit intimidated, but now? it's one of my go-to italian dinner recipes!

Ingredients: The Magic Makers

Here's the breakdown of ingredients, my friends. Getting good quality stuff makes a massive difference.

Main Ingredients

• Veal Cutlets: 1 pound (450g), super thin (about 1/4 inch/6mm ). Good veal should be pale pink and feel smooth. Don't get anything that looks dodgy. Veal scallopini recipes healthy can be achieved by buying lean veal. Thin cutlets cook fast and evenly, which is key.
• Prosciutto: 4 slices , thinly sliced. This is the salt. It needs to be good quality for the flavor. Look for a nice marbling of fat.
• Fresh Sage: 16 leaves (about 4 per cutlet). Fresh is everything here. If it's wilting, ditch it. Dried sage just won't cut it.
• All-Purpose Flour: About 1/4 cup (30g), for dredging. Plain old flour, nothing fancy.
• Olive Oil: 2 tablespoons (30ml). Go for extra virgin, but it doesn't need to be the super expensive stuff.
• Unsalted Butter: 2 tablespoons (30g), plus another 1 tablespoon (15g) later. Unsalted is crucial so you can control the saltiness. Italian veal scallopini recipes often use butter for richness.
• Dry White Wine: 1/2 cup (120ml). Something dry, like Pinot Grigio or Sauvignon Blanc, will be just the ticket.
• Chicken Broth: 1/4 cup (60ml). Low sodium is best so the saltimbocca recipe doesn't get too salty.
• Salt and Pepper: To taste. Freshly ground pepper is always better. Veal recipes can always be adjusted for your tastes.

Seasoning Notes

Don't skimp on the sage, it's essential! the veal involtini flavor hinges on it. a pinch of nutmeg in the flour is great for that subtle background note, if you feel like it.

Lemon zest can brighten the dish. if you don’t have white wine, you could use chicken stock for that classic italian dinner recipes taste!.

Equipment Needed

Only the essentials here. You won't need a million gadgets. Veal scallopini recipes simple don’t need tons of equipment.

• Large Skillet: A 12-inch skillet is ideal. A non-stick pan is great for easy cleanup.
• Tongs: For flipping the veal.
• Meat Mallet (Optional): If your veal isn't thin enough, give it a gentle pound. A rolling pin will do in a pinch.

Honestly? This veal saltimbocca is pretty straightforward once you have your ingredients. Enjoy! I had veal schnitzel once, but saltimbocca is just better.

Right then, let's get into the heart of it! we're tackling veal saltimbocca , and honestly, it's easier than you think.

It's italian, it's impressive, and it's on the table in under 40 minutes. a total win. word on the street is it literally "jumps in the mouth", and you will definitely agree.

Veal Saltimbocca: A Roman Holiday on Your Plate

Veal saltimbocca is a dish that screams italian dinner recipes . each bite is a celebration. thin veal scallopini recipes simple are transformed with savory flavors.

Prosciutto and sage join the party, then pan-fried in butter. it is an explosion of flavors in a white wine sauce.

Prep Like a Pro: Mise en Place Magic

First, gather all your bits. we're talking about that all-important mise en place . thinly sliced veal cutlets, prosciutto, fresh sage, flour, white wine – the works.

Pound the veal to about 1/4 inch thickness. it’s crucial for even cooking. top tip: light seasoning only. prosciutto is already salty.

Having everything prepped cuts down your cook time. safety-wise, keep a clean workspace. especially when dealing with raw meat. aiming for those veal scallopini recipes healthy ? then try chicken stock instead of white wine or chicken cutlets rather than veal!

Saltimbocca in 7 Simple Steps

1. Lay sage leaves on the veal. Top with prosciutto. Secure with a toothpick. This will prevent the ingredients from separating while cooking.
2. Lightly dust each piece with flour. Shake off the excess.
3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet. Medium-high heat is your friend here.
4. Sauté the veal 2- 3 minutes per side. Go for golden brown. Don't overcrowd the pan. Work in batches if you need to.
5. Remove the veal and set aside. Pour in 1/2 cup dry white wine. Scrape up those tasty browned bits. Simmer for 2- 3 minutes until reduced.
6. Stir in 1/4 cup chicken broth. Simmer for another minute. Take it off the heat, then whisk in 1 tablespoon cold butter. It makes the sauce so glossy.
7. Return the veal to the pan. Coat with that dreamy sauce and serve immediately.

Pro Secrets for Saltimbocca Success

Honestly, getting the veal right is the key. don't overcook it or it will be tough. a hot pan is crucial for that golden crust.

But keep it brief. use good quality prosciutto; it elevates the dish.

One common mistake? overcrowding the pan. it lowers the heat and makes the veal steam instead of sear. i learnt that the hard way.

Make ahead? you can assemble the saltimbocca earlier in the day. then cook it just before serving. try varying the recipes to veal involtini by rolling up the veal with the fillings, rather than laying them flat.

It adds a different kind of deliciousness! or maybe go for some delicious veal schnitzel !

Right, let's talk about those little extras for perfect Veal Saltimbocca !

Recipe Notes: Making Your Saltimbocca Sing

Honestly, this saltimbocca recipe is pretty straightforward. but a few extra things can really elevate it. think of it as adding that extra sprinkle of parmesan.

Here are some things i have tried to make the italian veal scallopini recipes shine.

Serving Suggestions: Va Va Voom Your Veal!

Want to make your veal saltimbocca look like it came straight from a fancy restaurant? first plating idea, try arranging the cutlets overlapping slightly on a warm plate.

Drizzle with the gorgeous pan sauce and garnish with a few extra fresh sage leaves. it’s simple but elegant.

As for sides, something creamy works so well. think polenta or a dreamy parmesan risotto. want something lighter? sautéed spinach with garlic is always a winner.

Pair it with a chilled glass of pinot grigio. the acidity cuts through the richness of the dish perfectly.

Storage Tips: Keeping the Good Times Rolling

Got leftovers? no worries. pop the veal schnitzel in an airtight container in the fridge. it'll keep for about 2-3 days.

When reheating, gently warm it in a skillet over low heat with a splash of chicken broth to keep it moist.

Freezing Veal Involtini is not ideal, the texture can change a bit. Best to eat it fresh. Just saying.

Variations: Mix It Up a Bit

Feeling adventurous? You can use chicken cutlets for a lighter Chicken Saltimbocca . You'll want to adjust cooking time a little, but it's a great Veal Recipes healthy option.

For a seasonal twist, try adding a few slices of fresh pear to the pan during the last few minutes of cooking.

It adds a lovely sweetness that complements the savory prosciutto and sage, making it a yummy, fresh italian dinner recipes .

Nutrition Basics: Goodness in Every Bite

Veal saltimbocca , while delicious, is also pretty decent nutritionally. each serving clocks in around 350 calories. plus, it's packed with protein (about 35g), which is great for building muscle and keeping you feeling full.

The main thing to watch out for is the sodium content (around 700mg per serving). This mostly comes from the prosciutto. But, the veal provides essential nutrients.

Honestly, veal scallopini recipes simple are a great option to try. saltimbocca isn't just a dish. it's an experience. with these notes, you're armed to make a version that's truly your own.

So go on, give it a go and tell me what you think!

Frequently Asked Questions

What exactly is Veal Saltimbocca anyway? Sounds a bit fancy!

Veal Saltimbocca is a classic Italian dish, specifically from Rome. It translates to "jumps in the mouth," which refers to how delicious and flavourful it is! Thin slices of veal are topped with prosciutto and sage, then pan-fried in a simple but delicious white wine and butter sauce. Think of it as a quick trip to Italy without the airfare!

My veal keeps coming out tough! Any tips for tender Veal Saltimbocca?

Absolutely! The key is not to overcook the veal. Make sure the cutlets are thinly sliced (about 1/4 inch), and gently pound them to an even thickness. Cook them quickly in a hot pan for just 2-3 minutes per side – like a perfectly cooked steak, you want a nice sear without drying it out. Overcooking makes it tough, nobody wants that, right?

Can I make Veal Saltimbocca ahead of time?

While Veal Saltimbocca is best served immediately for optimal tenderness and flavor, you can prep some components ahead. You can assemble the veal cutlets with prosciutto and sage, and keep them covered in the fridge for a few hours. However, cook them just before serving. The sauce is best made fresh, but you could pre-measure the ingredients to save time later. Think of it like getting all your ducks in a row before the big performance.

I'm trying to cut back on sodium. Is there a way to make this Veal Saltimbocca healthier?

Definitely! The main culprit for sodium in Veal Saltimbocca is the prosciutto. Opt for a lower-sodium prosciutto if you can find it, or use less of it per cutlet. Also, use low-sodium chicken broth for the sauce. Remember that salt is only part of the flavor profile! Ensure your dish is adequately seasoned with pepper and other herbs to compensate.

What if I can't find veal? Can I substitute another meat for Veal Saltimbocca?

Yes, you can! Chicken cutlets make a great substitute for veal. Just be sure to adjust the cooking time accordingly, as chicken may take slightly longer to cook through. You could also use turkey cutlets. Remember, the key is to have a thin, tender cutlet that cooks quickly and absorbs the flavors of the prosciutto, sage, and sauce. Think of it as adapting a classic to suit your own kitchen!

Can I freeze leftover Veal Saltimbocca?

Freezing isn't ideal, as the texture of the veal and prosciutto can change upon thawing. However, if you must, store the cooked veal saltimbocca in an airtight container and freeze for up to a month. Bear in mind that the sauce might separate and the veal may be slightly less tender after thawing. When reheating, do so gently in a pan with a little extra broth to prevent it from drying out.

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