Saltimbocca

4 servings

15 minutes

A classic Roman dish whose name translates as "jump into your mouth": tenderloin, topped with sage, wrapped in prosciutto and pan-fried.

Energy value per serving

• Calories: 460.6
• Proteins: 41.1g
• Fats: 27.9g
• Carbohydrates: 0.8g

Ingredients

• Prosciutto: 100 g
• Veal tenderloin: 700 g
• Sage: 3 stem
• Butter: 80 g
• Dry white wine: 250 ml
• Ground black pepper: to taste

Cooking steps

1. Preheat the oven to 250 degrees. Pound the fillet pieces to about a centimeter thick. Season with salt and pepper.

   Required ingredients:

   • Veal tenderloin: 700 g
   • Ground black pepper:  to taste

2. Wrap each cutlet with slices of prosciutto. If the pieces are quite large, they can be cut in half for convenience. Place a few sage leaves on each.

   Required ingredients:

   • Prosciutto: 100 g
   • Sage: 3 stems

3. In a deep skillet with a thick bottom, melt 3 tablespoons of butter until it starts to bubble.

   Required ingredients:

   • Butter: 80 g

4. Fry the meat with the sage side down until golden brown.

   Required ingredients:

   • Veal tenderloin: 700 g

5. Carefully flip, cook for another minute.

6. Send the meat to the oven for five minutes.

   Required ingredients:

   • Veal tenderloin: 700 g

7. Meanwhile, pour wine into the pan where the fillet was fried. Evaporate it over high heat until the amount of wine is reduced by a third.

   Required ingredients:

   • Dry white wine: 250 ml

8. Hold a bit longer, stirring vigorously, to thicken the sauce with 1 tablespoon of butter.

   Required ingredients:

   • Butter: 80 g

9. Take the meat out of the oven and let it rest for a few minutes.

   Required ingredients:

   • Veal tenderloin: 700 g

10. Serve with sauce.

    Required ingredients:

    • Dry white wine: 250 ml