Saltimbocca: The Italian Classic Recipe You Need to Try

Saltimbocca Italian classic, a dish whose very name translates to “jumps in the mouth,” promises an explosion of flavor with every bite. Have you ever craved a meal that’s both elegant and incredibly simple to prepare? Then look no further! This iconic Italian dish, traditionally made with veal, prosciutto, and sage, offers a symphony of savory and herbaceous notes that will transport you straight to the heart of Rome.

Saltimbocca’s origins are debated, but many believe it hails from Brescia, in the Lombardy region of Italy, before becoming a Roman staple. Its enduring popularity lies in its perfect balance of textures and tastes. The tender veal, the salty prosciutto, and the aromatic sage create a harmonious blend that’s simply irresistible. The dish is quick to cook, making it a fantastic option for a weeknight dinner, yet it’s sophisticated enough to impress guests at a dinner party.

What makes Saltimbocca Italian classic so beloved? It’s the delightful combination of the delicate veal, the salty, cured prosciutto, and the earthy aroma of fresh sage, all brought together by a splash of dry white wine. The result is a dish that’s both comforting and refined, a true testament to the beauty of Italian cuisine. I’m excited to share my version of this timeless recipe with you, so you can experience the magic of Saltimbocca in your own kitchen!

Ingredients:

• 8 thin slices of veal (about 4 ounces each), pounded to 1/8-inch thickness
• 8 thin slices of prosciutto
• 8 fresh sage leaves
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper to taste
• 4 tablespoons olive oil, divided
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 2 tablespoons butter
• Lemon wedges, for serving (optional)

Preparing the Veal:

Okay, let’s get started! First, we need to prep our veal. This is crucial for that melt-in-your-mouth texture we’re aiming for.

1. Pounding the Veal: If your veal isn’t already super thin, place each slice between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound it to about 1/8-inch thickness. Be careful not to tear the meat. We want it thin, but still intact.
2. Seasoning: Lightly season each veal slice with salt and pepper. Remember, prosciutto is already quite salty, so go easy on the salt. A little freshly ground black pepper adds a nice touch.
3. Assembling the Saltimbocca: Now, place a slice of prosciutto on top of each veal slice. Make sure the prosciutto covers most of the veal surface. Then, place a fresh sage leaf on top of the prosciutto. The sage is what gives Saltimbocca its signature aroma and flavor, so don’t skip it!
4. Securing the Sage and Prosciutto: To keep everything in place while cooking, use toothpicks to secure the sage and prosciutto to the veal. Insert the toothpicks at an angle, making sure they go through all three layers (veal, prosciutto, and sage). You’ll want to use at least two toothpicks per slice.
5. Dredging in Flour: Lightly dredge each Saltimbocca slice in all-purpose flour. Shake off any excess flour. This helps create a nice, golden-brown crust when we cook the veal.

Cooking the Saltimbocca:

Now for the fun part – cooking! This is where the magic happens, and the flavors really come together.

1. Heating the Oil: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Make sure the skillet is large enough to accommodate all the Saltimbocca slices without overcrowding. If necessary, cook in batches.
2. Searing the Veal: Once the oil is hot, carefully place the Saltimbocca slices in the skillet, prosciutto-side down first. Sear for about 2-3 minutes, or until the prosciutto is golden brown and crispy.
3. Flipping and Cooking: Flip the Saltimbocca slices and cook for another 1-2 minutes, or until the veal is cooked through. Be careful not to overcook the veal, as it can become tough. We want it to be tender and juicy.
4. Removing from Skillet: Remove the Saltimbocca slices from the skillet and set them aside on a plate. Keep them warm while you prepare the sauce.

Making the Sauce:

A simple pan sauce elevates this dish from good to amazing. It’s quick, easy, and adds a ton of flavor.

1. Deglazing the Pan: Add the remaining 2 tablespoons of olive oil to the skillet. Pour in the dry white wine and bring it to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits are called “fond,” and they’re packed with flavor.
2. Reducing the Wine: Let the wine reduce by about half, which should take about 3-4 minutes. This concentrates the flavor and creates a richer sauce.
3. Adding Chicken Broth: Add the chicken broth and continue to simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
4. Finishing the Sauce: Remove the skillet from the heat and whisk in the butter until it’s melted and the sauce is smooth and glossy. This adds richness and a beautiful sheen to the sauce.
5. Seasoning the Sauce: Taste the sauce and adjust the seasoning as needed. You may want to add a pinch of salt or pepper, depending on your preference.

Serving the Saltimbocca:

The final step! Time to plate and enjoy this delicious Italian classic.

1. Removing Toothpicks: Before serving, carefully remove the toothpicks from the Saltimbocca slices.
2. Plating: Arrange the Saltimbocca slices on a serving platter or individual plates.
3. Drizzling with Sauce: Spoon the sauce over the Saltimbocca slices. Make sure each slice gets a generous amount of sauce.
4. Garnishing (Optional): Garnish with fresh parsley or a few extra sage leaves, if desired. Serve immediately with lemon wedges, if you like a little extra zing.

Saltimbocca is traditionally served with a simple side dish, such as roasted vegetables, mashed potatoes, or a light salad. Enjoy!

Conclusion:

So, there you have it! This Saltimbocca recipe isn’t just another dish; it’s a passport to Italy, a quick trip to a sun-drenched trattoria, all from the comfort of your own kitchen. I truly believe this is a must-try recipe for anyone who appreciates simple ingredients transformed into something truly special. The combination of the savory prosciutto, fragrant sage, and tender veal (or chicken!) is simply divine. It’s a symphony of flavors that dance on your palate, leaving you wanting more.

But why is this Saltimbocca Italian classic so special? It’s the ease of preparation, the readily available ingredients, and the sheer deliciousness that makes it a winner. You don’t need to be a seasoned chef to pull this off. Trust me, if I can do it, you can too! It’s perfect for a weeknight dinner when you’re short on time but still craving something satisfying and flavorful. It’s also elegant enough to serve at a dinner party, impressing your guests with your culinary prowess (even if it only took you 30 minutes!).

Serving Suggestions and Variations:

Now, let’s talk about how to serve this masterpiece. I personally love serving Saltimbocca with a simple side of roasted asparagus or green beans. The slight bitterness of the vegetables complements the richness of the dish perfectly. A light and lemony pasta dish, like spaghetti aglio e olio, would also be a fantastic accompaniment. And don’t forget the bread! Crusty Italian bread is essential for soaking up all those delicious pan juices.

Feeling adventurous? Here are a few variations you might want to try:

• Chicken Saltimbocca: If you’re not a fan of veal, chicken cutlets work beautifully. Just be sure to pound them thin for even cooking.
• Prosciutto Alternatives: While prosciutto is the traditional choice, you could experiment with other cured meats like speck or even thinly sliced ham.
• Sauce It Up: For an extra layer of flavor, consider adding a splash of dry white wine or chicken broth to the pan after searing the meat. Let it simmer for a few minutes to create a simple pan sauce. A squeeze of lemon juice at the end brightens everything up.
• Cheese Please!: While not traditional, a thin slice of provolone or mozzarella melted over the Saltimbocca during the last minute of cooking adds a delightful cheesy element.

The possibilities are endless! Don’t be afraid to experiment and make this recipe your own. Cooking should be fun and creative, so let your imagination run wild.

I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. It’s a dish that’s both comforting and sophisticated, simple yet incredibly flavorful. It’s a guaranteed crowd-pleaser, and I can’t wait to hear what you think.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! And please, please, please, don’t forget to share your experience with me. Leave a comment below, tag me on social media, or send me an email. I’d love to see your creations and hear about any variations you tried. Happy cooking, and buon appetito!

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