Veal Saltimbocca
Jumps in the Mouth
Jumps in the Mouth is a delightful Italian dish known for its savory flavors and tender meat. This dish features veal, prosciutto, and sage, all of which come together to create a meal that is both elegant and satisfying. Often enjoyed in Italian restaurants, you can easily make it at home for a special dinner or a cozy family meal.
Why Make This Recipe
Making Jumps in the Mouth at home allows you to enjoy restaurant-quality flavors without leaving your kitchen. This dish is not only delicious but also visually appealing. The combination of prosciutto and sage adds an aromatic touch that is hard to resist. Plus, it is a quick recipe that can be whipped up in under 30 minutes, making it perfect for weeknight dinners or small gatherings.
How to Make Jumps in the Mouth
Ingredients:
- 2 x 80g / 3 oz thin veal steaks or boneless cutlets
- 1/4 tsp black pepper
- 4 large sage leaves
- 4 prosciutto slices (finely sliced)
- 2 tbsp flour (plain/all-purpose)
- 2 tbsp olive oil
- 50 g / 3 tbsp COLD unsalted butter (cut into 1cm / 1/3" cubes)
- 1/4 cup white wine (pinot grigio or chardonnay)
- Small pinch of salt
Directions:
Prepare Saltimbocca:
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Pound: Place the veal between sheets of cling wrap or paper. Use a meat mallet to pound it until it reaches an even thickness of about 3mm. Cut each piece in half to have 4 pieces in total. Sprinkle both sides with black pepper.
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Prosciutto and Sage: Fold a slice of prosciutto in half and place it on one piece of veal. Place a sage leaf on top and secure them with a toothpick, piercing from the underside. Repeat this step for the other piece of veal.
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Dust: Spread flour on a plate and press the non-prosciutto side of the veal into the flour. Shake off any excess flour.
Cook:
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First Side 1 1/2 Minutes: Heat olive oil in a large frying pan over medium-high heat. Place the veal slices in the pan, prosciutto-side down, and cook for about 90 seconds until the prosciutto is golden.
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Other Side 1 Minute: Flip the veal and cook the other side for an additional minute. Once done, remove it to a warm plate.
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Tip out Excess Oil: Carefully tip out the excess oil but do not scrape the pan clean. Leave the brown bits for flavor.
Sauce:
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Reduce Wine: Pour in the white wine and add a pinch of salt. Bring it to a simmer and let it cook for 20 to 30 seconds, stirring to scrape up the brown bits at the bottom of the pan until the wine reduces by half.
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Swirl Butter: Keep the pan on the stove but turn off the heat. Add the cold butter to the pan and stir until it melts to create a rich sauce.
Serve:
- Divide veal between plates: Spoon over the sauce. Enjoy your Jumps in the Mouth! (Be careful of the toothpick!)
How to Serve Jumps in the Mouth
Jumps in the Mouth is best served immediately after cooking. It pairs well with sides like creamy mashed potatoes, sautéed vegetables, or a light salad. A crisp white wine like pinot grigio complements the flavors perfectly.
How to Store Jumps in the Mouth
To store leftovers, place the veal in an airtight container in the refrigerator. It can be kept for up to two days. To reheat, gently warm it in a pan over low heat, adding a splash of wine or water to maintain moisture.
Tips to Make Jumps in the Mouth
- Use fresh sage if possible for the best flavor.
- Ensure your butter is cold for a creamy sauce.
- Don’t overcrowd the pan while cooking; this helps achieve a nice sear.
Variation
For a variation, you can substitute the veal with chicken breast or pork. The cooking times may vary slightly, so keep an eye on the meat to ensure it’s cooked through.
FAQs
Can I use dried sage instead of fresh?
Yes, you can use dried sage, but fresh gives the best flavor.
Is Jumps in the Mouth gluten-free?
This recipe is not gluten-free due to the flour. You can substitute the flour with a gluten-free blend.
Can I prepare this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the veal and prosciutto combo ahead. Just cook and add the sauce right before serving.
Enjoy your cooking adventure with Jumps in the Mouth, and delight your guests with this marvelous dish!
Jumps in the Mouth
Ingredients
Main Ingredients
- 2 pieces thin veal steaks or boneless cutlets Approximately 80g / 3 oz each
- 1/4 tsp black pepper
- 4 leaves large sage leaves Fresh sage recommended for best flavor.
- 4 slices prosciutto Finely sliced.
- 2 tbsp flour Plain or all-purpose.
- 2 tbsp olive oil
- 50 g COLD unsalted butter Cut into 1cm / 1/3" cubes.
- 1/4 cup white wine Pinot grigio or chardonnay.
- pinch salt Small pinch.
Instructions
Preparation
- Place the veal between sheets of cling wrap or paper and pound it to an even thickness of about 3mm.
- Cut each piece in half to have 4 pieces total and sprinkle both sides with black pepper.
- Fold a slice of prosciutto in half and place it on a piece of veal, then place a sage leaf on top and secure them with a toothpick.
- Repeat for the other piece of veal.
- Spread flour on a plate and press the non-prosciutto side of the veal into the flour, shaking off excess.
Cooking
- Heat olive oil in a large frying pan over medium-high heat.
- Place the veal slices in the pan, prosciutto-side down, and cook for about 90 seconds until golden.
- Flip the veal and cook the other side for an additional minute; then remove to a warm plate.
- Carefully tip out the excess oil, leaving the brown bits for flavor.
Sauce
- Pour in the white wine and add a pinch of salt. Bring to a simmer and cook for 20 to 30 seconds, scraping up the brown bits until the wine reduces by half.
- Turn off the heat and add the cold butter, stirring until melted to create a rich sauce.
Serving
- Divide the veal between plates and spoon over the sauce. Enjoy!
