The first time I had saltimbocca was at a small restaurant in Tuscany. It was a small village called Greve. The main square consisted of a baker, a butcher filled with the hottest butchers I have ever seen and a couple of restaurants. And in one of those restaurants I had this amazing dish for the first time. It's veal covered in prosciutto and sage and served with a lemony butter sauce. It was so good. So I tried to recreate the dish for you guys. I make mine with double veal cutlets, I think they are easier to cook and have more taste. I also use pancetta instead of prosciutto. Enjoy!
4 double veal cutlets
salt
pepper
8 thin slices pancetta
1 bunch fresh sage
For the Sauce:
1 stick butter
1 garlic clove, thinly sliced
1/3 cup white wine
1 teaspoon lemon juice
- Heat oven to 425.
- Rub the cutlets with salt and pepper.
- Place two slices of pancetta on each cutlet, top with sage and secure with string.
- Place on a baking tray, sprinkle with a little olive oil and roast for 15 minutes for medium.
- While the veal roast in the oven make the sauce.
- Melt the butter in a pan and add garlic, wine and lemon juice.
- Taste with salt and pepper.
- Keep warm.
- Serve the veal with roasted potatoes and the sauce.
TIP:
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