Teresa's Recipes
Saltimbocca Alla Milanese
Saltimbocca alla Milanese is an exquisite Italian delicacy that comes straight from the heart of Milan. This dish is a harmonious blend of tender veal cutlets, salty prosciutto, and aromatic sage, all brought together with a luscious white wine and butter sauce. It's a true testament to the rich flavors and culinary elegance of Northern Italy.
Ingredients
- 4 (each 3 ounces) Veal cutlets
- 4 slices Prosciutto
- 4 Fresh sage leaves
- 1/2 cup, for dusting Flour
- 2 tablespoons Butter
- 1/2 cup White wine
- To taste Salt and pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 370
- Fat: 22g
- Carbs: 7g
- Protein: 32g
- Sodium: 720mg
- Sugar: 1g
Instructions
- Lay each veal cutlet out flat. Place a fresh sage leaf in the center of each cutlet and cover with a slice of prosciutto. Secure with a toothpick to hold the assembly together.
- Lightly dust each side of the prosciutto-covered cutlets with flour, shaking off any excess.
- In a large skillet, melt the butter over medium heat until it begins to foam.
- Add the veal cutlets to the skillet, prosciutto-side down. Cook undisturbed for 2 minutes, until the prosciutto is crisp and browned.
- Gently flip the cutlets and cook for another 2 minutes on the other side.
- Remove the cutlets from the skillet and set aside, keeping them warm.
- Pour the white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. This deglazing process will infuse the wine with flavors from the veal, prosciutto, and sage.
- Return the cutlets to the skillet, prosciutto-side down, and simmer in the wine sauce for 2 minutes.
- Flip the cutlets one more time and let them simmer for an additional 2 minutes, until the veal is cooked through and the wine has reduced to a glossy sauce.
- Season the dish with salt and pepper to taste. Serve the Saltimbocca alla Milanese hot, drizzled with the remaining wine reduction sauce from the skillet.