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!
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4 double veal cutlets
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

  1. Heat oven to 425.
  2. Rub the cutlets with salt and pepper.
  3. Place two slices of pancetta on each cutlet, top with sage and secure with string.
  4. Place on a baking tray, sprinkle with a little olive oil and roast for 15 minutes for medium.
  5. While the veal roast in the oven make the sauce.
  6. Melt the butter in a pan and add garlic, wine and lemon juice.
  7. Taste with salt and pepper.
  8. Keep warm.
  9. Serve the veal with roasted potatoes and the sauce.


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