Saltimbocca means to “jump in the mouth” in Italian, alluding the the fact that this dish leaps into your mouth because it’s so good.
Now don’t get me wrong, this dish is good…very good. But if any food jumps in my mouth without help from me, I’m calling an exorcist.
This Roman dish is extremely simple to create. It took me less than 30 minutes from pulling the meat from the fridge to slicing the Saltimbocca with a knife.
- 5 oz. Prosciutto, thinly sliced (Is there any other way, really?)
- 1 lb veal, sliced thinly as well
- sage leaves
- 1 Tablespoon Olive Oil
- 4 Tablespoons Butter
- 2 Cups Flour
- Salt and Ground Pepper (to Taste)
- 2/3 cup Marsala
Lay out the slices of veal. Place slices of prosciutto on the veal, and top with 1-2 fresh leaves of Sage. Roll up like measuring tape and fasten with toothpicks.
In a large skillet, heat olive oil and 2 Tablespoons of butter over medium heat.
In mixing bowl, add flour, salt and pepper. Dredge the veal in the flour mixture, coating as much as possible. Tap off any excess flour and place in skillet after butter is done foaming. Brown veal on all sides, ensuring that the meat has developed a bit of a golden/rust crust. Set in a baking dish and cover with aluminum foil to retain its heat.
Add the Marsala to the skillet, and scrape the bottom of the pan to mix with the fronds. Melt the rest of the butter, piece by piece with the Marsala. Allow the wine to reduce (for about a minute or so).
Plate the saltimbocca and drizzle the Marsala gravy on top. Serve.