10derized Italian Veal and Ham - Saltimbocca
This recipe consists of tenderized veal with ham, and it is commonly referred to as veal saltimbocca (I had never heard the term "saltimbocca, so I had to study up on it a bit). It's an Italian recipe that is said to have been originated in Brescia in northern Italy more than a hundred years ago.
It's a mainstay at inexpensive or informal restaurants or cafes specializing in Italian dishes throughout Rome and the rest of Italy. Per the editors of SAVEUR, the folks who we give thanks to for this recipe, saltimbocca is a quick and elegant dish that calls for just three main ingredients: veal cutlets, prosciutto, and fresh sage. Served with a simple sauce made by deglazing the pan with marsala, it's slightly salty, slightly woodsy, and entirely sumptuous.
This dish comes highly recommended by anyone who has been lucky enough to have enjoyed it. It's important to eat it as hot as possibly, and that shouldn't be too tough a thing to do, since they're so good they'll seemingly hop into your mouth themself - their name “saltimbocca” literally translates to “hop in your mouth”.
- Large Plates
- 12-inch skillet
- Paper towels
- 8 (2-oz.) veal cutlets, preferably from the veal top round
- Kosher salt and freshly ground pepper
- 16-24 thin slices of prosciutto
- 16-24 fresh sage leaves
- 1/2 cup flour
- 8 Tbsp olive oil
- 12 Tbsp unsalted butter
- 1/2 cup marsala
- 1 cup chicken stock
Use the 10derizer on the veal cutlets, one at a time and on both sides. Lightly season with salt (little is needed, as the prosciutto is salty) and pepper to taste.
Lay 2–3 slices of prosciutto atop each piece of veal, gently pressing prosciutto against veal to adhere. Place 2–3 sage leaves on top of the prosciutto and stitch them into the veal with toothpicks. Place the flour on a large plate. Dredge each piece of veal in the flour, shake off any excess, and set aside.
In a 12-inch skillet, heat 2 tablespoons of the oil and 2 tablespoons of the butter over medium-high. Add 2 pieces of veal and cook, turning once, until the prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side. Transfer the meat to a paper towel-lined plate; drain and discard the oil and butter from the skillet. Repeat this process with more oil, butter, and the remaining meat. Remove and discard the toothpicks.
Drain and discard the oil and butter from the skillet; place over high heat. Add the marsala; cook, scraping up browned bits, until reduced by half, 1–2 minutes. Add the stock; reduce by half, about 3 minutes. Stir in the remaining 4 tablespoons of butter; reduce heat to medium. Return meat to skillet; cook, turning occasionally, until sauce thickens slightly, 1–2 minutes. Transfer to a platter and serve. (Alternatively, drizzle the pan sauce over the meat and serve.)