Saltimbocca is a traditional Italian dish that is quick and inexpensive! I love the texture contrast between the crispy prosciutto, the tender meat and the white wine butter sauce. Saltimbocca is traditionally made with beef, but it’s also great with chicken, pork, and beef.
Top Tip: A good dinner party/prep recipe. Let it set in the fridge, then cook for just 3 1/2 minutes (sauce included!
Saltimbocca
Saltimbocca means “jumps in your mouth”, denoting the taste of the first bite. But he can still talk about how quickly he did it. As in: It’s so fast it’ll jump in your mouth. Do you see what I’m doing? ?
Saltimbocca is a classic Italian dish originating from Rome and is traditionally wrapped or topped with thinly sliced veal and prosciutto, then pressed or attached with a toothpick whole sage leaves. The stir-fried meat was brown and the meat was so thin that it took 2 1/2 minutes to cook. Then use the same pan to make a buttery smooth white wine sauce—it only takes a minute!
Simple, classic, rustic, wonderful. A look at the recipes on the internet reveals some dazzling versions of Saltimbocca – rolled versions that look like Parmesan, skewered versions, and cheese-wrapped versions.
Actually Saltimbocca is much simpler. After all, why ruin everything?
Veal, beef, pork or chicken Saltimbocca
As mentioned earlier, Saltimbocca is traditionally made with beef. However, it works just as well with chicken, pork or beef, which is easier and less expensive for many people.
Veal and Beef Saltimbocca – Tried both and here is the difference. Veal is a refined, tender version of beef – less flavorful and softer in texture. Beef that was once pounded into thin steaks for saltimbocca is still softer than thick-cut steak, but not as tender as beef.
In my opinion, this does not mean that veal is better than beef. They are different! The difference is that pork or chicken is used to make bacon. Both were delicious, I must add!
The chicken wrap pictured below was for lunch yesterday.
I took a quick photo and breathed, still hot!
Ingredients in Saltimbocca
The ingredients needed to make traditional Italian Saltimbocca are:
- Beef (or chicken or beef) – no matter what protein you choose, it should be thin! It’s easy if you can buy your steaks already thinly sliced, they just need a light touch. Otherwise, you can cut the meat yourself and flatten the steak. In Australia, beef steaks, in particular, are usually sold thin rather than cut as thickly as steaks.
- If you are preparing your own Saltimbocca meat, be sure to use quick-cooking pieces such as steaks.
Difficult cuts that need to be slow cooked make them less suitable (for example, cuts used in stews and casseroles), such as chuck, rib, belly and shoulder. - Chicken – Use a whole chicken breast cut into steaks and pounds. See the step-by-step pictures below for more guidance (I promise, it doesn’t have to be easy and perfect, it can just be cooked).
- Prosciutto – This is what makes Saltimbocca Saltimbocca instead of fried meat! Prosciutto is also the main ingredient of this dish.
We add only a minimal amount of salt to the fish and no salt to the beef! - How many do you need – 4 small pieces or 2 large pieces. Enough to cover one side of the beef when folded into a few hams. The underside is not covered with prosciutto (it can be wrapped, but I don’t like it).
- Fresh Sage – An essential herb in Saltimbocca, sage pairs perfectly with prosciutto and meat.
It also brings a burst of color. I love how crunchy it is!
- White Wine – A small amount of wine is the secret to making a truly delicious pot without the mess of ingredients. The alcohol is reduced to evaporate most of the alcohol, leaving only the aroma. So don’t drink at all.
- wine type – Pinot grigio, a popular wine variety in Italy, is well suited. But personally, I also like Chardonnay because the wine adds flavor to the dish.
Basically any white wine, even sparkling wine/champagne will work here. Marsala is a strong wine sometimes used in Italy traditionally for Saltimbocca, but be aware that it’s very sweet and tangy – so use it sparingly. - Non-alcoholic alternatives: I think white non-alcoholic alternatives are the best choice here, followed by low-sodium chicken products (remember to buy low-salt or less-sweet foods).
- Cold Butter – How does butter turn liquid into a sticky, slightly viscous sauce without using thickening agents such as flour or corn/corn, aptly called “gravy”? For butter to work properly, it must be cold, cut into cubes so that it melts evenly and slowly into the sauce.
Watch the magic fish in the video recipe below.
- Flour – for dusting the non-prosciutto side of the beef. When cooked, it forms a thin layer to which the fish can adhere. Without it, the fish slides off the meat like Teflon. It also helps to roast beef or other proteins in shorter cooking time.
- Pepper only – No need for salt!
The salt in the prosciutto is all we need from the beef. While I like to add some to the sauce, there’s no need for it. - Olive oil – for frying beef.
How to make Saltimbocca
When I re-read this post, I realized I’ve added a few step-by-step pictures to the recipe and I’m sure you’ll be quick and easy! It’s not difficult, I promise. I think installing Saltimbocca might be new to some readers so I want to show you step by step.
But if you are a Saltimbocca veteran, you can skip this entire section. Here is everything you need to know:
1. ASSEMBLE THE SALTIMBOCCA
You can reduce the preparation if you buy ready-to-eat chicken fillets, which are usually sold this way in Australia. Chicken and beef are also usually sold separately.
- Pounds – Beat the beef 3mm thick, then cut each piece into 4 pieces of beef. The size or shape of the product is not as important as its thickness.
- The best way to beat meat: Protect the meat by placing it between 2 freezer bags, parchment paper or a special plastic sheet called “Do Not Get Between*” (see image below). Then, tap the beef lightly and evenly with a meat mallet or rolling pin to flatten it evenly.
- Red meat (veal and veal) I use the blade side of the knocker meat and the flat side of the chicken meat, which is very soft.
Cut the chicken for saltimbocca – see information below for detailed steps. - Prosciutto – Pepper veal (without salt, we get enough of prosciutto). Fold the ham in half and place it on top of the veal. Be careful, it doesn’t cover the meat, it just covers the surface.
- TOothpicks SAFETY – Place a decorative leaf over the ham, then use a toothpick to hold the ham and sage in place.
Pierce the meat from the bottom, pass the prosciutto and sage through and remove from the bottom. In this way, they lay flatter on the meat and cook more evenly.
Flour base – Press the side of the beef without prosciutto into the flour and shake off the excess.
- Go-between is a plastic roll that you tear off in plastic wrap size. It is used to protect the meat while beating, and is also used to lay the layers so they don’t stick (hence the name!
) Especially good for frozen products.
2. COOKING SALTIMBOCCA
- Drying – First roast the beef prosciutto until golden brown, about 1 1/2 minutes.
- Turn the floured side over and bake for 60 seconds.
- Transfer the veal directly to a plate (or a separate plate) to rest while we prepare the sauce.
- Pour off the excess oil from the pan. Pour but do not scratch the pot.
All the hot things you see in the pot are called likes. Overflowing with umami and tangy flavors, Fond is the card to an incredibly delicious stir-fried dish made with just wine and butter!
3. SALTIMBOCCA SAUCE
The dish takes 1 minute to make: 30 seconds to reduce the alcohol, then mix the cubes of cold butter for 30 seconds until it melts into a silky sauce.
The dish takes 1 minute to make: 30 seconds to reduce the alcohol, then mix the cubes of cold butter for 30 seconds until it melts into a silky sauce.
- Wine – Put the pot on the stove and add the wine.
- Half the wine – the wine boils very quickly as we only use a small amount (1/4 cup / 60ml) in a large stew. Split it in half for about 20 to 30 seconds.
- Add cold butter – turn off the heat, sprinkle in the butter cubes and keep the skillet in the pan until the butter melts (or use a wooden spoon). Melting cold butter slowly on a closed stove is the key to making opaque, thick sauces like Saltimbocca white wine sauce.
A higher temperature means the butter will melt faster and become thicker, and you’ll notice that the sauce doesn’t thicken. But still delicious! - Tick Sauce – Here it is! See how smooth and shiny the fish looks. This is what happens when you slowly melt cold butter into the sauce!
Note on fish color: The final color of the fish will be affected by the food in the pan. Like = more brown or more orange sauce (as in the video). Fewer likes = more buttery yellow fish like the picture in this post.
We’re done with that! Super fast, see?
What to serve with Saltimbocca
Starch Cart – For the most enjoyable side of the sauce, I always serve Saltimbocca with a starchy base. This means the usual mashed potatoes, mashed cauliflower, and “I’m trying to be good!” history, polenta “I want an authentic Italian vibe here!” for the day and bread dishes “I can’t make mashed potatoes today!” day.
Side Salad – Try my favorite tomato salad with sautéed garlic green beans. Or if speed matters, the Quick Arugula/Arugula Salad. If you’re having Saltimbocca for dinner, for something special and different, the Petitgrain Salad or a large Panzanella are options that will keep people coming back!
More ideas on my Vegetable Side Dishes – you can browse by the types of vegetables my friends say they recommend.
I would like to know what you used for Saltimbocca, let me know if you try it!
It should be so, otherwise you will overcook the veal. Plate time: Put saltimbocca on a plate and spoon over your dream fish.
