Ingredients
- 4 slices prosciutto crudo ham
- 4 veal scaloppini (can be thinly sliced or pounded thin)
- 2 tablespoons butter
- 1/2 cup dry white wine
- Whole fresh sage leaves
- Toothpicks
Instructions
Cut the veal scaloppini into small pieces – saltimbocca means “jump in your mouth” so are meant to be bite-size see photo.
Cut the prosciutto slices in small pieces, to cover the veal.
Place a piece of prosciutto over a piece of veal, lay a whole sage leaf and pin everything together with a toothpick (like a needle weave) Repeat for all pieces.
In a large frying pan, melt two tablespoons of butter.
When the butter is melted, place the saltimbocca, prosciutto/sage side down.
After a couple of minutes when the meat starts changing color, turn over.
Add the wine and continue cooking until wine has reduced and meat is golden brown.
Once you put the wine in be sure to raise the heat a bit so it reduces and thickens quickly avoiding meat to be over cooked and forming a the lovely sauce you will pour over the meat and sop up with some nice crusty Italian bread.