Recipe for saltimbocca
Saltimbocca means “jumps into the mouth” and here we provide you with a recipe for this delicious Italian classic.
Equipment
- Meat Hammer
- Meat Needle
- Frying Pan
Ingredients
- 6 pcs. Veal Schnitzel
- 18 pcs. Sage Leaves
- 9 slices Serrano ham It should be Parma ham, but we prefer it with Serrano ham
- 24 gram Wheat Flour
- Spices Salt and Pepper
- 42.6 gram Butter
- Olive Oil
- 300 gram White Wine Dry preferred
- Lemon Juice To taste
- Balsamic Vinegar To taste
Instructions
- Start by pounding your veal schnitzels very thin. This is easiest done using a meat mallet and placing the meat between 2 plastic bags.
- We typically cut our pounded schnitzels into 3 parts.
- Then, divide your thin slices of ham in two.
- Sprinkle salt and pepper on the meat. Then place a slice of ham and a sage leaf on each piece of meat. Roll the meat around the filling and secure with meat pins (or toothpicks or similar).
- Sprinkle the flour onto a small plate and dredge all the pieces of meat in it on both sides.
- Heat a heavy-bottomed pan over high heat and fry the meat for 1 minute on each side in a mix of butter and olive oil.
- Turn down the heat and add the white wine.
- Let it simmer for 7-10 minutes and then remove the meat.
- Turn up the heat and reduce the liquid until there is a large spoonful per person.
- Serve the meat immediately with a spoonful of sauce over it.
Notes
If your pan is not big enough for all the meat, you can advantageously cook it in batches. That means start by browning all the meat and then let it simmer together afterwards.