Leading up to a big day of cooking, the last thing I want to do is tire myself out cooking other meals. Saltimbocca is one of the quickest things you can do for dinner because you start with really thin pieces of meat and you don’t do much to them. I make this with veal and with chicken, but today we got some veal at Eataly. It takes literally 10 minutes from start to finish. And while it doesn’t photograph so well, it’s really delicious.
4 slices of veal cutlet, pounded thin
4 pieces of prosciutto
10-12 sage leaves
2 tablespoons olive oil
1/4 cup white wine
Lay the veal out on flat surface and spread the sage leaves out on top. Place a piece of prosciutto on top of each slice, covering the sage leaves. Season with pepper (the prosciutto is salty enough, you don’t need to add more). Lay in a frying pan prosciutto side up and saute in the olive oil for 2-3 minutes, until the edges start to get brown. Flip carefully and allow to cook for a final minute on the other side. Remove to a plate. Add the white wine to the pan to deglaze and scrape up the browned bits. Pour over the veal and it’s done.