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Saltimbocca

4 servings

15 minutes

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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
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
4servings
Prosciutto
100 g
Veal tenderloin
700 g
Sage
3 stems
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:
    1. Veal tenderloin: 700 g
    2. 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:
    1. Prosciutto: 100 g
    2. Sage: 3 stems

  • 3

    In a deep skillet with a thick bottom, melt 3 tablespoons of butter until it starts to bubble.
    Required ingredients:
    1. Butter: 80 g

  • 4

    Fry the meat with the sage side down until golden brown.
    Required ingredients:
    1. Veal tenderloin: 700 g

  • 5

    Carefully flip, cook for another minute.

  • 6

    Send the meat to the oven for five minutes.
    Required ingredients:
    1. 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:
    1. Dry white wine: 250 ml

  • 8

    Hold a bit longer, stirring vigorously, to thicken the sauce with 1 tablespoon of butter.
    Required ingredients:
    1. Butter: 80 g

  • 9

    Take the meat out of the oven and let it rest for a few minutes.
    Required ingredients:
    1. Veal tenderloin: 700 g

  • 10

    Serve with sauce.
    Required ingredients:
    1. Dry white wine: 250 ml