Whoever invented saltimbocca should give themselves a firm pat on the back. These Italian treats are effortless little steaks just brimming over with flavour. If you havent made them before I would suggest you give them a go immediately. They are so simple yet are one of those dishes that look horrifically complicated to prepare. They’re guaranteed a small ripple of applause from any dinner guest – which is always nice.
4 veal steaks
4 slices proscuitto
4-8 fresh sage leaves
salt & pepper
2 tablespoons olive oil
60g unsalted butter
1/2 cup white wine
Place a veal steak between two sheets of plastic wrap and beat with a meat mallet until about 1/2 cm thick. Season lightly with salt & pepper on both sides. Place 1-2 sage leaves on top then press on a slice of proscuitto. Repeat with the remaining veal steaks.
Heat the olive oil and half the butter in a frying pan until bubbling. Place the veal steaks in, proscuitto side up and fry for 2 minutes. Pour in the wine and simmer for 1 minute. Remove the veal then stir in the remaining butter for a glossy sauce. Remove from the heat, arrange the saltimbocca on a plate and pour the sauce over the steaks and serve.
Serve with crusty bread alongside vegetables or salad.