ChickenCuisineItalianMainsMeatQuick & Easy


30 mins Cook
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NomNom Recipes 31

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 NomNomWow


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:


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.


  • 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!


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.



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.
prep time
5 mins
cooking time
30 mins
total time
35 mins



  • 2 x 80g / 3 oz thin veal steaks or boneless cutlets (sizzle steaks, schnitzel, scallopini) OR thinly cut beef steaks, pork or a chicken breast (Note 1)

  • 1/4 tsp black pepper

  • 4 large sage leaves

  • 4 prosciutto slices (finely sliced, Note 2)

  • 2 tbsp flour (plain/all-purpose)

  • 2 tbsp olive oil


  • 50 g / 3 tbsp COLD unsalted butter , cut into 1cm / 1/3″ cubes (Note 3)

  • 1/4 cup white wine , pinot grigio or chardonnay (Note 4)

  • Small pinch of salt




lbs: Place the beef on cling film or cling film. Hold it 3mm thick with a meat mallet (note 5!) Cut each piece in half to get a total of 4 pieces, then sprinkle pepper on both sides.
Prosciutto and Sage: Fold a piece of prosciutto in half and lay it on a strip (thin if necessary so that it doesn't hang too far from the edges). Place sage leaves on top and pierce from the bottom and secure with a toothpick (see step-by-step photo or video).
Do the same with the other piece of beef.
Powder: Powder that spills over a bowl. Press the non-ham portion of the beef into the flour, shaking off the excess flour (do not flour the side).


Side 1 1 1/2 minutes: Heat oil in a large saucepan over medium-high heat. Place the sirloin side up in the skillet and cook for 90 seconds until the pork turns a nice yellow color.
1 minute on the other side: Turn the meat and cook for 1 minute on the other side. Remove to a hot plate.
Pour off excess oil (but do not scratch the pan). Return the pan to the stove and reheat.


Reduce the alcohol: Add the alcohol (be careful, it will get wet!)
with a pinch of salt. Cook for 20 to 30 seconds and, stirring, scraping the fried food from the bottom of the pan until the red wine is reduced by half.
Swirl Butter: Put the pan on the stove but turn off the stove. Pour the butter into the skillet and swirl (or stir) until melted. The clear liquid magically thickens into a sweet buttery sauce!


Divide the veal on the plate. Pour the sauce over it. chew! (Watch out for the toothpicks!)


Veal is usually sold as a thin steak, which is ideal because it needs less beating. Thin steak and pork are also available. Use cuts suitable for cooking, such as steaks (steaks, rounds, thighs). Hard meats used in casseroles and casseroles are not suitable. Chicken breast - use about 220-250g / 6-7oz for one chicken breast. To make 2 steaks, cut in half horizontally, pound lightly to 0.5 cm / 1/5 inch thick, then cut each in half (4 total). Alternatively, cut the breast into 4 pieces at an angle and pop each piece out. Bake for 90 seconds per side. Ham - you want enough ham to cover the top of each piece of ham by folding each piece in half. It's not an exact science and you don't have to worry about the size! The butter should be cooled to slowly pour into the sauce, so that it thickens and becomes smooth. Warm butter will melt and foam very quickly, just like regular melted butter. However, it's still delicious, so don't worry! Not as "creamy" as in the picture, Saltimbocca sauce should be as well. Wine - Pinot Grigio is an Italian favorite and a good choice. Chardonnay flavor is also very good. However, other white wines will work as well, as long as they aren't too sweet. Non-Alcoholic Options - Non-alcoholic white wine is best, followed by low-fat chicken/chicken. Tapping - If you don't have a meat mallet, something like a rolling pin, not open, or shape/weight will do. Very interesting job! Use cling film, baking paper/parchment, "Go-At" (a special food plastic) or a freezer bag to protect the meat while it is being minced. Leftovers – Saltimbocca is best made fresh, but leftovers keep for 3 days in the refrigerator. Not suitable for freezing. Take food in one portion, for example, after frying beef, 1 tablespoon of cooking oil is discarded.
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