Veal saltimbocca is a classic Roman dish. Saltimbocca literally means “to jump in the mouth”. You can use fresh sage leaves when available for each cutlet or rubbed dry sage which comes in those small spice and herb containers, which is what this recipe uses. You can also leave out the tomatoes and use dry white wine instead.
Serves 6-8 people
Ingredients
3 lbs. thinly sliced veal leg (cutlet)
2 oz. butter
¾ c. olive oil
3 lbs. canned plum tomatoes, chopped fine
3 T fresh parsley
3 tsp oregano
½ tsp salt
½ tsp pepper
¼ tsp sage or 1 fresh sage leaf to place on every cooked cutlet
12 oz. prosciutto ham, very thinly sliced
12 oz. mozzarella or provolone cheese, thinly sliced
- Pound veal slices thin if necessary.
- Heat oil and butter in a saute pan. Saute veal slices and remove when done to a sheet pan.
- After all veal is cooked use the same pan with the remaining butter and oil to cook tomatoes, parsley, oregano, salt, pepper, and sage. Cook and stir about 10 minutes.
- Arrange veal slices in plates.
- Cover each portion of veal with a slice of prosciutto and a slice of cheese.
- Neatly cover each veal portion with some of the sauteed tomato mixture.
- Sprinkle each portion with parmesan cheese, if desired.
- Warm in low oven if prepared in advance then broil just before serving to lightly brown top.
