Veal or Pork Saltimbocca

Giorgio Celmo

If literally translated, the word Saltimbocca means “to jump in your mouth”. And that’s exactly what the flavors in this dish do!

Saltimbocca is a dish traditionally made with veal, although it can be done with pork, chicken or even turkey. It’s super simple and super fast to make and it’s always a crowd pleasure

Ingredients

8 Boneless pork chops trimmed of all fat about ½ ‘thick

Or 1 ½ pounds of thinly sliced veal medallions

8-10 wafer thin slices prosciutto

Several fresh sage leaves

Salt and Pepper

1 Cup white wine, Like Pinot Grigio

4 Tablespoons unsalted butter

¼ Cup olive oil

½ Lemon juiced  

Flour for dredging

Round tooth picks for pinning

Directions

For The Pork: Very loosely wrap chops in plastic wrap and pound down to ¼ of an inch. Place a piece of prosciutto, one or two fresh sage leaves and another piece of pork in top. Run a tooth Pick through the meat to hold the two pieces together, lightly dredge meat through seasoned salt & pepper flour mixture.

For the Veal: Arrange veal modillions by size, placing a piece of prosciutto, one or two fresh sage leaves and another piece of veal on top. Run a tooth Pick through the meat to hold the two pieces together, lightly dredge meat through seasoned salt & pepper flour mixture. Heat a large, heavy skillet over medium high heat.

Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and sauté 1/2 of the veal/pork 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal/pork.

Transfer the last of the cooked meat to a warm platter and return pan to heat. Reduce heat to medium low. Add wine to the pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over meat and serve.

I like to serve this dish over wilted spinach or very well steamed broccoli