Saltimbocca

Saltimbocca

Definition:

Saltimbocca is a classic Italian dish consisting of thin slices of veal topped with prosciutto and sage, then sautéed in butter and white wine. The name "saltimbocca" translates to "jump in the mouth" in Italian, referring to the quick and easy preparation of the dish.

Origin:

The origins of saltimbocca are uncertain, but it is believed to have originated in the Lazio region of Italy, specifically in the city of Rome. It is a popular dish throughout Italy and has become a staple of Italian cuisine worldwide.

Ingredients:

Preparation:

1. Season the veal cutlets with salt and pepper.

2. Place a slice of prosciutto on each veal cutlet.

3. Top with a sage leaf.

4. Secure the prosciutto and sage with a toothpick.

5. Heat the butter in a large skillet over medium heat.

6. Add the veal cutlets and cook for 2-3 minutes per side, or until golden brown.

7. Add the white wine and cook for an additional 1-2 minutes, or until the wine has reduced by half.

8. Remove the veal cutlets from the skillet and set aside.

9. Continue cooking the sauce in the skillet until it has thickened.

10. Pour the sauce over the veal cutlets and serve immediately.

Variations:

Serving Suggestions:

Saltimbocca is typically served with a side of pasta, such as spaghetti or linguine. It can also be served with roasted vegetables or a simple green salad.

Nutritional Information:

A serving of saltimbocca (one veal cutlet) contains approximately:

Tips: