A mainstay at trattorias throughout Rome, this quick and elegant dish calls for just three main ingredients: veal cutlets, prosciutto, and fresh sage. Served with a simple sauce made by de-glazing the pan with Marsala, it’s slightly salty, slightly woodsy, and entirely sumptuous. Saltimbocca means “jump in the mouth”.<\/p>\n
Lay 2\u20133 slices of prosciutto<\/strong> atop each piece of veal,<\/strong> gently pressing prosciutto<\/strong> against veal<\/strong> to adhere. Place 2\u20133 sage leaves<\/strong> on top of the prosciutto<\/strong> and stitch them into the veal<\/strong> with toothpicks. Place the flour<\/strong> on a large plate. Dredge each piece of veal<\/strong> in the flour,<\/strong> shake off any excess, and set aside.<\/p>\n In a 12-inch skillet, heat 2 TBS of the oil<\/strong> and 2 TBS of the butter<\/strong> over medium-high. Add 2 pieces of veal<\/strong> and cook, turning once, until the prosciutto<\/strong> side is crisp and the veal<\/strong> side is lightly browned, about 1 minute per side. Transfer the meat to a paper towel-lined plate; drain and discard the oil<\/strong> and butter<\/strong> from the skillet. Repeat this process with more oil, butter,<\/strong> and the remaining meat.<\/strong> Remove and discard the toothpicks.<\/p>\n Drain and discard the oil<\/strong> and butter<\/strong> from the skillet; place over high heat. Add the Marsala;<\/strong> cook, scraping up browned bits, until reduced by half, 1\u20132 minutes. Add the stock;<\/strong> reduce by half, about 3 minutes. Stir in the remaining 4 TBS of butter;<\/strong> reduce heat to medium. Return meat<\/strong> to skillet; cook, turning occasionally, until sauce<\/strong> thickens slightly, 1\u20132 minutes. Transfer to a platter and serve. (Alternatively, drizzle the pan sauce<\/strong> over the meat<\/strong> and serve.)<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Saveur A mainstay at trattorias throughout Rome, this quick and elegant dish calls for just three main ingredients: veal cutlets, prosciutto, and fresh sage. Served with a simple sauce made by de-glazing the pan with Marsala, it’s slightly salty, slightly woodsy, and entirely sumptuous. Saltimbocca means “jump in the mouth”. 8(2-oz) veal cutlets, preferably from the veal top round Kosher salt and freshly ground pepper 16\u201324thin slices of prosciutto 16\u201324fresh sage leaves \u00bdcup flour 8TBS extra-virgin olive…<\/p>\n
\nU<\/strong>sing a meat mallet, pound the veal cutlets,<\/strong> one at a time, between 2 sheets of plastic wrap until each piece is about 1\u20448 inch thick. Lightly season with salt<\/strong> (little is needed, as prosciutto<\/strong> is salty) and pepper<\/strong> to taste.<\/p>\n