Saltimbocca

Get ready to master the art of Italian elegance in just 12 minutes! This classic Saltimbocca transforms simple veal (or chicken) into a restaurant-worthy dish with a silky wine-butter sauce that will make you feel like a culinary genius.

The magic happens when prosciutto-wrapped meat meets fresh sage leaves, creating layers of flavor that melt together in perfect harmony. And that sauce? It’s a game-changer that turns into liquid gold right before your eyes.

Ingredients

For the Meat:

• 2 x 80g/3 oz thin veal steaks (or chicken breast)
• 1/4 tsp black pepper
• 4 large sage leaves
• 4 prosciutto slices
• 2 tbsp flour
• 2 tbsp olive oil

For the Sauce:

• 50g/3 tbsp COLD unsalted butter, cubed
• 1/4 cup white wine
• Small pinch of salt

Steps

1. Prepare the meat: Place veal between plastic wrap and pound to 3mm thickness. Cut each piece in half and season with pepper. The thin, even thickness ensures quick, uniform cooking.
2. Assemble: Layer each veal piece with folded prosciutto and sage leaf, securing with a toothpick. Keep prosciutto trimmed to meat edges to prevent burning.
3. Dust and prep: Coat only the non-prosciutto side with flour. Excess flour will burn in the pan and make the sauce grainy.
4. First sear: Heat oil in pan to medium-high. Cook prosciutto-side down for 90 seconds until golden. Look for crispy edges on the prosciutto.
5. Finish meat: Flip and cook 1 minute more. Remove to warm plate. Meat should be just slightly pink inside.
6. Make sauce: Pour in wine (stand back from steam!), simmer 20-30 seconds until reduced by half. Add cold butter cubes with heat OFF, swirling until sauce is glossy and coats the back of a spoon.
7. Serve immediately: Plate veal, spoon sauce over top. Remove toothpicks before eating!

Smart Swaps

• Use chicken breast pounded thin instead of veal
• Replace wine with chicken stock plus 1 tbsp lemon juice
• Substitute turkey prosciutto for traditional

Make It Diabetes-Friendly

• Skip the flour dusting to reduce carbs by 6g per serving
• Use dry white wine (lower sugar content)
• Serve with cauliflower mash instead of potatoes
• Keep portion size to 3 oz meat per serving

Pro Tips

• Let meat come to room temperature before cooking
• Don’t move meat while searing – ensures golden crust
• Keep butter COLD until final sauce step
• Have all ingredients ready before starting – this cooks fast!