Veal Saltimbocca is a specialty in Rome and is a simple dish of veal scallopini, wrapped in Prosciutto and fresh sage, sautéed then served in a buttery pan sauce.
When I lived in South Florida, there was a place called La Pergola in Hollywood that was fantastic, in the most perfect old school Italian way. I’d often go there solo with a book and watch the all-male staff work the front of house with flair and a bit of flirtiness. My go-to meal was a tableside Caesar salad and the fantastic Veal Saltimbocca. The veal wasn’t a complicated dish, but it was tender, flavor-packed with sage leaves and spinach and a favorite.
I hadn’t made Veal Saltimbocca in 20 years when an urge for the classic came over me last week. In this version, there isn’t a ton of butter-laden sauce, but it’s still great and a bit lighter. The spinach component from the original dish comes in the form of garlic sautéed spinach, which eliminates the need for pasta for those nights where going low-carb is wanted.
PS: Don’t like veal? Simply use chicken scallopini.
Ingredients:
- Large bunch of sage leaves (will need about 15 leaves)
- 2 veal scallopini (about ½ pound), pounded thinly and evenly
- 4 slices Prosciutto
- 4 Tbsp. butter, divided
- 2 Tbsp. olive oil
- 2 garlic cloves, sliced thinly
- 16 ounces baby spinach
- Pinch of salt and pepper
- Splash of white wine or Marsala wine
- Pinch of salt and pepper
Directions:
- Preheat oven to 375 degrees.
- Press 4-5 sage leaves on each scallopini. Wrap each scallopini with two slices of Prosciutto.
- In a large oven-proof skillet over medium-high heat, melt 2 tablespoons of butter. Add the two scallopini to the skillet with the sage leaves side down. Cook for 3 minutes, until the Prosciutto is crispy. Carefully flip the scallopini and cook 2 minutes on the second side. Place the skillet in the oven and cook 5 minutes.
- While the scallopini are in the oven, add the olive oil to a sautéed pan over medium-high heat. Add the garlic and cook for a minute, then add the spinach and pinch of salt and pepper. Cook for about 2 minutes and set aside, covered.
- Remove the scallopini from the skillet and place on a plate covered in foil. Place the skillet over medium-high heat and add the remaining 2 tablespoons of butter. Chop about 6 sage leaves and add to the butter. Once the sage butter is lightly browned, add the wine and stir to deglaze the pan of the yummy veal bits. Add a pinch of salt and pepper.
- To plate, add sautéed spinach to two plates, top with the veal then a drizzle of the sage butter.
Serves 2.
- • Large bunch of sage leaves (will need about 15 leaves)
- • 2 veal scallopini (about ½ pound), pounded thinly and evenly
- • 4 slices Prosciutto
- • 4 Tbsp. butter, divided
- • 2 Tbsp. olive oil
- • 2 garlic cloves, sliced thinly
- • 16 ounces baby spinach
- • Pinch of salt and pepper
- • Splash of white wine or Marsala wine
- • Pinch of salt and pepper
- 1. Preheat oven to 375 degrees.
- 2. Press 4-5 sage leaves on each scallopini. Wrap each scallopini with two slices of Prosciutto.
- 3. In a large oven-proof skillet over medium-high heat, melt 2 tablespoons of butter. Add the two scallopini to the skillet with the sage leaves side down. Cook for 3 minutes, until the Prosciutto is crispy. Carefully flip the scallopini and cook 2 minutes on the second side. Place the skillet in the oven and cook 5 minutes.
- 4. While the scallopini are in the oven, add the olive oil to a sautéed pan over medium-high heat. Add the garlic and cook for a minute, then add the spinach and pinch of salt and pepper. Cook for about 2 minutes and set aside, covered.
- 5. Remove the scallopini from the skillet and place on a plate covered in foil. Place the skillet over medium-high heat and add the remaining 2 tablespoons of butter. Chop about 6 sage leaves and add to the butter. Once the sage butter is lightly browned, add the wine and stir to deglaze the pan of the yummy veal bits. Add a pinch of salt and pepper.
- 6. To plate, add sautéed spinach to two plates, top with the veal then a drizzle of the sage butter.
- Not a fan of veal? Use chicken instead!
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