{"id":4861,"date":"2024-02-23T00:46:29","date_gmt":"2024-02-23T00:46:29","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4861"},"modified":"2024-06-23T15:21:36","modified_gmt":"2024-06-23T15:21:36","slug":"saltimbocca","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/saltimbocca\/","title":{"rendered":"Saltimbocca [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Saltimbocca<\/span><\/h2>\n
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This rustic Italian classic is fabulously quick to make thanks to thin slices of veal that cook in 2 1\/2 minutes flat. Traditionally made with veal, Saltimbocca is also excellent with chicken or beef.<\/span>
<\/div>The trick to a great Saltimbocca sauce is to slowly melt in cubes of cold butter by swirling the pan off the heat. This thickens the sauce and makes it luxuriously silky. It's a stunner! Serve with mashed potato, cauliflower mash or mop your plate clean with bread.<\/span><\/div>\n
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Prep Time<\/span>7 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>12 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div>\n\n
Author: <\/span>Nagi – Recipe Tin Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> 80g (3 oz) <\/span> thin veal steaks or boneless cutlets<\/span> (sizzle steaks, schnitzel, scallopini OR thinly cut beef steaks, pork or a chicken breast (Note 1)<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> black pepper<\/span><\/li>
  • 4<\/span> large<\/span> sage leaves<\/span><\/li>
  • 4<\/span> prosciutto slices<\/span> finely sliced, Note 2<\/span><\/li>
  • 2<\/span> tbsp<\/span> flour<\/span> plain\/all-purpose<\/span><\/li>
  • 2<\/span> tbsp<\/span> olive oil<\/span><\/li><\/ul><\/div>

    <\/span>SALTIMBOCCA SAUCE:<\/span><\/h4>
    • 50<\/span> g (3Tbsp)<\/span> COLD unsalted butter<\/span> cut into 1cm \/ 1\/3\u2033 cubes (Note 3)<\/span><\/li>
    • \u00bc<\/span> cup<\/span> white wine<\/span> pinot grigio or chardonnay (Note 4)<\/span><\/li>
    • Small pinch of salt<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>PREPARE SALTIMBOCCA:<\/span><\/h4>
      • Pound:<\/strong> Place the veal between sheets of cling wrap or paper. Pound to an even 3mm thickness using a meat mallet (Note 5 for tips!) Cut each piece in half so you have 4 pieces in total, and sprinkle both sides with pepper.<\/span><\/div><\/li>
      • Prosciutto and sage:<\/strong> Fold a slice of prosciutto in half then place on one piece of veal (trim if needed so it's not hanging off the sides too much). Place a sage leaf on top then secure with a toothpick, piercing from the underside (see step photos or video). Do the same with the other piece of veal.<\/span><\/div><\/li>
      • Dust:<\/strong> Spread flour on a plate. Press the non-prosciutto side of the veal into the flour, shaking off excess (do not flour the prosciutto side).<\/span><\/div><\/li><\/ul><\/div>

        <\/span>COOK:<\/span><\/h4>
        • First side 1\u00bd minutes:<\/strong> Heat oil in a large fry pan over medium-high heat. Place veal slices in the pan, prosciutto-side down, and cook for 90 seconds until prosciutto is beautifully golden.<\/span><\/div><\/li>
        • Other side 1 min: <\/strong>Turn veal and cook the other side for 1 minute. Remove to a warm plate.<\/span><\/div><\/li>
        • Tip out excess oil (do not scrape pan clean however). Return skillet to stove, with heat still on.<\/div><\/li><\/ul><\/div>

          <\/span>SAUCE:<\/span><\/h4>
          • Reduce wine:<\/strong> Pour in wine (careful, it will be steamy!) plus pinch of salt. Bring to a simmer then let it cook for 20 to 30 seconds, stirring to scrape up the brown fond from the base of the pan, until wine is reduced by half.<\/span><\/div><\/li>
          • Swirl butter:<\/strong> Keep the pan on the stove but turn the stove OFF. Scatter the butter in the pan then swirl (or stir) until it melts. The clear liquid will thicken magically into a luscious butter sauce!<\/span><\/div><\/li><\/ul><\/div>

            <\/span>SERVE:<\/span><\/h4>
            • Divide veal between plates. Spoon over sauce. Devour! (Careful of the toothpick!)<\/div><\/li><\/ul><\/div><\/div>\n
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              <\/span>Notes<\/span><\/h3>
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              1. Veal<\/strong>\u00a0is typically sold in thin steaks which is ideal, as it requires less pounding out. Thin beef steaks and pork also work. Use quick-cooking cuts suitable for cooking like steak (loin, topside, rump). Tougher cuts used for stews and casseroles are not suitable.
                Chicken breast \u2013<\/strong>\u00a0Use one breast around 220 \u2013 250g \/ 6 \u2013 7oz. Slice in half horizontally to form 2 thing steaks, gently pound to 0.5cm \/ 1\/5\u2033 thickness then cut each in half (so you have 4 pieces in total). Alternatively cut the breast on a steep angle into 4 pieces then pound out each of those. Cook 90 seconds on each side.<\/li>\n
              2. Prosciutto<\/strong>\u00a0\u2013 You need enough so you can fold each piece of prosciutto in half over itself, and cover most of the top surface of each piece of veal. It\u2019s not an exact science, no need to get too hung up on size!<\/li>\n
              3. Butter<\/strong>\u00a0needs to be cold so it melts slowly into the sauce in order for it to thicken and become silky. Warm butter will melt too quickly and become foamy, like normal melted butter. But, it\u2019s still tasty so don\u2019t fret! It\u2019s just not \u201ccreamy\u201d as pictured, which is the way Saltimbocca sauce should be.<\/li>\n
              4. Wine<\/strong> \u2013 Pinot Grigio, being an Italian favourite, is a good pick. Chardonnay is also excellent for flavour. However any other white wine is fine, as long as it\u2019s not too sweet.
                Non alcoholic option<\/strong>\u00a0\u2013 non-alcoholic white wine is best, followed by low-sodium chicken stock\/broth.<\/li>\n
              5. Pounding<\/strong>\u00a0\u2013 if you don\u2019t have a meat mallet, then a rolling pin, an unopened can or anything of similar shape\/heaviness will work just fine. It\u2019s very satisfying work! Use cling wrap, baking\/parchment paper, \u201cGo-Between\u201d (a purpose-made plastic food sheet) or freezer bags to protect the meat as you pound it.<\/li>\n
              6. Leftovers \u2013 <\/strong>Saltimbocca is best served freshly-made, but leftovers will keep in the fridge for 3 days. Not suitable for freezing.<\/li>\n<\/ol><\/div><\/div>\n<\/div><\/div>\n\n\n
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