Veal Saltimbocca - the best veal steaks
I am still daydreaming about this delicious, juicy, amazing Saltimbocca. These are the top reasons you should make this recipe as soon as possible.
- this recipe takes 20 minutes to make, and you can make it in one pan
- delicious mediterranean flavors that won't leave you unimpressed
- the meat is juicy, tender, and melts in your mouth
- we love dipping fresh bread into the sauce; so good
- feel free to store any leftovers in the fridge for up to 3 days
Essential ingredients
This recipe has a few ingredients, so using high-quality is essential. You can find the whole recipe below. Here, we share a bit more information about the ingredients and substitutes.
Veal - we always use veal in this recipe. However, you could use young beef meat, too. Many people make chicken Saltimbocca, too, but the veal is the most flavorful.
Sage - use fresh sage leaves.
Prosciutto - it's essential to use high-quality prosciutto, as the flavor of the whole dish depends on it. We used Kras prosciutto.
Wine - choose white wine. We always go for either Chardonnay or Pinot Grigio. The alcohol will evaporate.
Butter - adds so much flavor, and we don't recommend any substitutes in this recipe.
What to serve with Veal Saltimbocca
We love to serve Veal Saltimbocca with bread. Fresh white bread. We like to dip the bread into leftover sauce, it's just a magical thing. However, if you plan on serving it as a main dish, we reccomend any of the following sides:
- mashed potatoes
- baked potato wedges
- grilled asparagus
- grilled vegetables
Storing
Veal Saltimbocca is prepared so quickly that we recommend always making it from scratch. It's best to serve this dish right away, when it's still warm, or the butter sauce will start to harden.
If you have any leftovers, store them in a sealed, airtight container in the fridge for up to 3 days. Before serving, reheat the dish in a pan on the stove.
How to make Veal Saltimbocca at home (video)
Check this quick video to master making Veal Saltimbocca at home.
Next, try these recipes
- Thin Sliced Round Steak with Sauce
- Pork Shoulder Steak with Pepper Sauce
- Turkey Cutlets with Mushroom Cream Sauce
- Chicken Cutlets with Tomatoes
- Pork Schnitzel
Thank you Kras for sponsoring this delicious post and providing us with the most delicious prosciutto.
METHOD
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prepare the meat
For this recipe, we need 12 small, thin veal steaks. Cut the meat yourself or ask your butcher to do it for you. If the steaks are too thick, gently beat with a rolling pin or meat mallet to get 3mm (1/8 inch) steaks. Pat dry the meat with a paper towel. Season lightly with salt and pepper and press one sage leaf into the middle of the meat. Place one slice of prosciutto over the sage and press to stick together. The prosciutto should cover the steak, but not hang over. Cut the prosciutto in half in that case and use a smaller piece.di pršut pritisnemo v meso, da se sestavini povežeta.
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cook the meat
Add flour to a large plate. Lightly coat the steaks on both sides and shake off any excess flour. Place a large pan over medium heat. Add oil and butter. Add a third of the steaks with prosciutto side down when the butter melts. Make sure there's enough space between them. Cook the meat for 2 minutes on each side or until they are cooked and soft. Transfer to a plate and repeat the process with the rest of the meat.
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sauce
Place the same pan to medium heat. Add the white wine and sage. Cook for about 2 - 3 minutes for the alcohol to evaporate. Remove from the heat and stir in the butter cut into small cubes. Stir until the butter melts and combines with the white. The sauce should be thick and creamy.
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serve
Transfer the steaks to a large plate and pour the sauce all over. Serve with your favorite side dish.
