Veal Saltimbocca

2 reviews, 4 star(s). 50% would make again

Ready in 20 minutes

"Jump in the mouth" is the translation of saltimbocca -- as in "I didn''t eat all of them, they just jumped in my mouth!" From Sunset Italian Cookbook


4 veal round steaks; pounded thin (about 2 lbs)
24 slices prosciutto; (about 6 oz total)
1/4 cup butter or margarine
1/4 tsp sage leaves; crumbled
1/4 tsp dried basil; crumbled
1/2 tsp Dijon mustard
1/3 c Dry white wine

Original recipe makes 6



Trim and pound veal between sheets of wax paper. Divide into smaller pieces. Melt butter in a wide frying pan over high heat, and blend in sage, basil, and mustard. Add meat and brown quickly. Remove meat and keep warm. Add wine to pan and bring to a boil, scraping brown particles free from pan. Pour sauce over veal. Serve.

Verified by stevemur
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Traditional more, and fresh, sage keaves should be used. Eg 2-3/steak. Dried basil is virtually tasteless, leave it out. Fresh basil is very powerful, but not traditionally part of this dish.
evanherk 1y ago

[I posted this recipe.]
phred101 6y ago

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