Thursday, August 4, 2011

Veal Saltimbocca


 

One of the things I love about summer is all the fresh herbs I grow in pots in my backyard that allow me to season many of my favorite dishes. As you can see from the photo above my sage plants are at their peak, full with plentiful bright leaves.  Sage leaves have a strong distinctive flavor and aroma and a little bit goes a long way to use in soups, stews, stuffings, and sauces.   The leaves can be added to a dish fresh, either whole or chopped. The sage leaves also dry well for future use or they can be frozen whole in an air tight freezer bag.  I also like to sprinkle some sage leaves or stems on my barbecue coals when cooking as they will impart a wonderful aroma on the food.



This dish originated in Rome, Italy and the Italian word "saltimbocca" literally translates as "jumps in the mouth."   Saltimbocca bursts with the flavor of veal, sage, prosciutto, white wine and butter. If you don't like veal, you can use pork or chicken cutlets.


Veal Saltimbocca

8 slices prosciutto
8 veal cutlets, thinly sliced and pounded
flour spread on a plate for dredging
2 tablespoons olive oil
2 tablespoons butter
16 large sage leaves
1/2 cup dry white wine
1/4 cup chicken broth
salt and pepper to taste
  1. Place one slice of prosciutto on each veal cutlet and pound in lightly with a meat tenderizer.
  2. Heat olive oil in a large saute pan over medium-high heat. Dredge both sides of the cutlet in flour to coat, shaking off any excess. Place them in the pan, prosciutto side down, and cook, turning once, until lightly browned on both sides. Transfer to a warm plate.
  3. Drain oil from pan, place back over heat and add butter. When butter is melted add sage and saute for one minute, trying to keep the leaves intact, if possible. Remove the leaves to a dish.
  4. Add the white wine and scrape loose any bits from bottom of the pan, then add the chicken broth and salt and pepper.
  5. Place the cutlets back in the pan, prosciutto side up and cook until sauce is reduced by half and the cutlets are heated through.
  6. Transfer veal to serving plates, place reserved leaves on top of each cutlet and spoon sauce over top and serve.
If you do not have fresh sage leaves you can use dried sage, adding it to the butter to taste, approximately two teaspoons.


I served my veal saltimbocca with roasted asparagus sprinkled with crumbled Gorgonzola cheese and a slice of fried eggplant. There were many happy smiles around my table as we dined on one of our favorite meals!

I'm joining the "Foodie Friday" event on Michael's blog "Designs With Gollum." Please visit Michael's blog and enjoy a visual feast.


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51 comments:

black eyed susans kitchen said...

Looks delicious Pat...I wish some of that veal would jump in my mouth right now!

Happier Than a Pig in Mud said...

Your sage is beautiful Pat, dinner looks great-enjoy:@)

Claudia said...

Love this meal and yours is cooked to perfection. The asparagus with Gorgonzola is a grand idea. You are inspiring me to use my sage - my only untouched herb this summer!

La said...

Hey kiddo! This looks delicious!

Barbara F. said...

Pat, that looks divine. All my favorite foods on one plate, yum yum. Bon appetite! xo,

Jacqueline said...

Wow, Pat, you have my mouth watering! I have only made this once and I am wondering why I haven't done it lately! This is so mouthwatering. My herbs are so happy right now too, I love to cook with them. Sounds like this is on next week's menu!

My Farmhouse Kitchen said...

hi pat...when i saw this come up i stopped dead in my tracks !!!! love this dish...yours looks wonderful

happy to stop by , my friend

love,
kary
xx

The Gathering Place said...

That looks heavenly.

Judy ~ My Front Porch said...

Now that looks delicious...and most gourmet!

pam said...

What a great looking meal!

ARLENE said...

Pat, this is one of my favorite meals! I also have an herb garden and haven't been using a lot of the sage and thyme (until I used the latter tonight on a pork loin). I'm going to follow your lead and dry some of both for the winter.

Snap said...

Not only do you do wonderful travel posts, now you are making hungry! !!!! !!!!!

!!!!

Cindy said...

Oh my, that does sound delicious! It looks so pretty on the plate, too.
~Cindy

Really Rainey said...

Oh my gosh that looks delish! And your sage... so beautiful! I too have an herb garden in the back... it struggles in this dry heat, but always yields fresh herbs year round. I'm going to have to try your recipe... MMmmmmm

Good Rule: Keep Cool
~Rainey @ The Project Table~

Sea Witch said...

You had me at "veal". My favorite meat. I have never made Veal Saltimbocca...will have to give it go.

Farmchick said...

Looks good with the asparagus and eggplant.

Heidi said...

Looking at your gorgeous food pics makes me very hungry...Have a great weekend!

Proud Italian Cook said...

Wow your dinner looks so good Pat! I would be a happy too if I had that in front of me! I'm going to sprinkle sage in my BBQ next time thanks to you since mine isn't used as much as my other herbs.

~Lavender Dreamer~ said...

My comment is on the other post! heehee! But I think you'll know what I meant! OH MY! I think I should call it a night! lol ♥

Oliag said...

I have some sage growing outside and now I think I know what I will do with some of it! Looks delicious!

Lynn said...

I am SO making this tomorrow night. It just so happens that we are going into town tomorrow so I can "fetch me the ingredients."

didn't I just sound Okie?

Thanks for voicing concern for the granddaughter. She's resting and watching a movie with her mama, (my daughter,) who just happens to be an RN.

Betsy from Tennessee said...

Hi Pat, My mom used to grow some of her own herbs and seasonings...

Your Veal Saltimbocca dinner looks and sounds wonderful. I also love that fresh asparagus.

Hugs,
Betsy

Ginny said...

This looks wonderful! What is that on the plate with it beside the asparagus?

Riet said...

OH wow that looks delicious Pat and I am sure everybody was happy tasting this.
Have a nice weekend!

Fresh Garden said...

Wow! Yummy! Fantastic!
Thanks, Pat!

Ola said...

I have never tried this dish although I heard about it-looks really pleasant and I think I would enjoy it! actually, I know it!:)

Old Kitty said...

Oh sage is a wonderful herb! I really must grow them again - I remember picking the leaves and drying them out and the aroma of crushed dried sage was just lovely!!

Your dinner looks too yummy for words! take care
x

Nance said...

This one I can do today! I've got the sage growing, have the eggplant just harvested, and all I need is the veal. Thanks for providing my dinner idea today!

Tracy said...

My hubby would love this. And I love sage...mmm... I've been eating a little meat now since last fall when I had some health issues, including iron deficiency. It's still strange eating meat though, but relaxing a bit and have been trying to eat it once a week. Asparagus with Gorgonzola...YUM! Happy Weekend, Pat ((HUGS))

Houseelf said...

Looks delicious Pat. I have a little herb patch I keep dipping into. I always run out of basil!

Jo said...

OH!..Pat this looks wonderful,so divine!..wish I had just a taste,shucks who am I kidding,I'd eat everyone,EVERYONE!
Plus your herbs are so lovely!You have a green thumb.
~JO

Gracie said...

I had those yeaterday for dinner!! How nice a coincidence....

Ciao Chow Linda said...

This looks every bit as delicious as some of the saltimbocca I ate in Rome. Your sage is so healthy and full. I need to use sage more often.

Linda said...

Looks wonderful...it so reminds me of my youth...I don't know if I told you that my dad was Italian and was born in Hoboken...he lived in Booklyn for years until he moved out here to California where he married my Mom...he was a chef...and cooked great meals like that for us...he is the one who taught me to cook...funny how your post brought back so many wonderful memories!!

Trotter said...

Hi Pat! It seems that everybody is on holidays... Here it’s true, but someone has to stay... ;)

You're making me hungry; better grab some dinner... ;)

Blogtrotter Two is preparing to leave St. Florent. Enjoy and have a wonderful weekend!!

Kathleen said...

MMMMMM good! I would love some!

betsy said...

Your photos are so good I could almost eat them. And you have convinced me to defrost the cutlets I bought on sale at Publix.

Sheila said...

Pat - this looks delicious. I miss those flavours! I also missed your rainbows of flowers. your mosaics are just fantastic! You take us os many wonderful places...

kathleen j. said...

Pat, Thanks for the recipe. It is one I have always wanted to try.Everything looks so fresh and delicious!

Sue said...

My mouth literally began watering when I saw your photos, Pat! Yum...

RNSANE said...

I don't think I've ever read one of you tempting recipes or food posts unless it was after midnight, long past dinner, when I shouldn't be foraging in the kitchen, my hunger full blown after your tempting pictures. This veal saltimbocca looks so fabulous!

PⒿ @ $ € € ₦$ ₣®0₥... said...

Seriously, Pat - this is cookbook worthy stuff. You're blowing me away here because I'm starting to wonder if there are things you can't do!!!

diane b said...

Sounds and looks delicious and not too difficult to cook. I'd be smiling too if someone servrd that up to me.

⚜ ↁℯℬℬᴵℰ⚜@ Debbiedoos blogging and blabbing said...

This is a delicious meal. Funny it so reminds me of NJ and NY. You do NOT see it here in South Carolina. Thanks for sharing, I love veal!

SavoringTime in the Kitchen said...

I love this 'herby' time of year too. What a delightful dish and I have the sage to do it!

Donna said...

Oh my, that looks so delicious, Pat! My mouth is watering!

Carol said...

Looks fantastic, Pat! Your sage looks so fresh and vibrant! My herbs are feeling the heat lately.

Jenny said...

I would never have thought to freeze leaves...or put them on the grill. Love the ideas! I have a ton of sage! Thank you!

Paz said...

Oh, yum!!!!!!

From Beyond My Kitchen Window said...

It looks like it could be served in an Italian Restaurant. Beautifully prepared!! I can only buy Gorgonzola for a specific recipe because I just pick away at it until it is all gone. Just love the flavor.

Claudia said...

Made this tonight - but with chicken. Perfect and beautiful! Thanks.