Veal Saltimbocca With Proscuitto & Sage I Classic Roman Style Saltimbocca Recipe by Gastro Guru

Start your Italian culinary journey by making this amazing dish: Saltimbocca!
See Ingredients & Recipe below:
Ingredients:
3 Veal cutlets/Scallopini – uncooked
3 thin slices of Proscuitto
3 to 5 Fresh Sage leaves
Crushed black pepper
1/2 cup all purpose flour
2 tbsp oilve oil
1/2 cup dry white wine
3 tbsp cold butter – cut into small cubes
1 tsp fresh lemon juice – optional
Salt to taste 3 toothpicks

Cooking Instructions/Method:
Place veal cutlets on a chopping board & cover with plastic/shrink wrap
Pound gently with a mallet to flatten
Place 1 slice of Proscuitto over each cutlet
Place 1 sage leaf over the Proscuitto
Pierce veal cutlet from bottom to secure Proscuitto & Sage leaf to it
Repeat same process for the other 2 veal cutlets
Sprinkle with crushed black pepper
Next heat a large nonstick pan on medium high flame
Add olive oil to pan
Once oil is hot dredge bottom side of veal cutlet in all purpose flour. Shake off excess flour. Do not apply flour to to side with Proscuitto & Sage leaf!
Place veal cutlet in pan and cook for on both sides/90 seconds per side
Once done remove veal cutlets from pan, set aside
Next add wine to pan. Let cook until wine is reduced to half the quantity
Now add butter. Once butter has melted add salt to taste & lemon juice
Now add back cooked veal cutlets/scallopini to pan
With a spoon pour wine & butter sauce over the Saltimbocca cutlets
Let simmer for 30 seconds then transfer to serving dish
Wala! Your amazingly delicious Veal Saltimbocca with Proscuitto & Sage is ready! Bon Appetit!
#saltimbocca #gastroguru #italiancuisine #vealwithproscuittoandsage

I’m going to smother my saluka this beautiful white wine buttery lemony sauce oh my goodness it smells fantastic hi friends welcome back to my YouTube Cooking Channel gastra Guru today for you I’m going to be preparing salm boka salt and boka is a Roman Italian dish made traditionally with

Wheel some people make it with chicken but we are going to make it with wheel wheel cutlets you see over here what we going to do is we going to layer it with pruto and sage leaf and then we’re going to Dred it in flour on one side and then

Cook it in a wine white wine butter sauce all righty it’s a easy dish tastes fantastic so let’s get started with a Sol and boka solid and boka by the way means jumping in the mouth I guess they are talking about the flavors that are going to you know make

Your mouth and your palette dance when you have the salt and bka all righty so let’s get started again all right friends so here I have three wheel cutlets of scalpi so what we’re going to do is we’re going to lay them on the chopping bar case we can do it this

Way because of the length of the board make it easier all righty going to spread this nicely and then what we’re going to do is we’re going to put a plastic wrap on top okay so we’re going to have this plastic all righty and we’re going to lay this on top cover it

Nicely and then we’re going to start pounding it all righty so once I cut this it’ll be good to go okay so want to make sure that these are laying flat and we have the plastic so that it doesn’t stick to the Mallet and I’m going to use this Mallet and powder it

From this side all righty not too heavy just enough because these are already thin sliced wheel cutlets yeah doesn’t take too long okay that’s looking good I want to make sure they’re flattened evenly okay all righty so that’s taken care of and what we’re going to do is going to take the

Plastic right off toss it now next step Next Step what we’re going to do is we are going to first add pruto on each one of them right so it’s going to go in the middle like that okay you can fold it if you think it’s too long okay that’s fine too

Too I can do it this way overlap it a little bit okay I’m going to get the second piece the pruto and then we layer that on top of our wheel cutl and then the last one okay so have the last one on top of that

Also this one we can double it up it all depends on the size of the wheel cutl okay all righty so that’s looking good now what we’re going to do is on each one of them we are going to be placing uh uh sage leaf that’s the next

Step okay so each one of them I’m going to P place a sage leaf in the middle okay just like that and then one more for this One okay now comes the part where you have to thread sage leaf the prudo to the real cutlet so what we going to do is we’re going to go from under under the meat and push it through here like this and then we’re going to pull it out at the bottom

Okay just like that okay so this is what we are going for all right friends so now we have use a toothpick and put the sage leaf in the pruda on top of the wheel cutlet on all three and now what we’re going to do is we’re going to add some Crush black

Pepper okay now we’re not going to add salt because the Puda already has salt in it but we’ll be adding it to the sauce all right when we do the sauce now next step is that we’re going to heat up the pan and then add oil to that brush this in

Flour on the back side one side and then put in the pan all righty so let’s go to that step all right friends so pan is hot and to that I’m going to be adding about 2 tbspoon of olive oil okay okay what we going to now do is SW the

Pan to C it nicely and while the pan you know the hot pan is heating up the oil the olive oil what we’re going to do is we’re going to dredge our wheel cutlet on one side righty so as I had said we’re going to be dredging that on one side and making

Sure that take the excess flow off okay that’s what we want to do okay so that’s what we going to do we’re going to be dredging it and then shaking off the excess flour the first thing I’m going to do is we’re going to put this the Pudo side

Down do the same thing to the next one brush one side with flour and then lay that with the Pudo and sa side down first and we going to cook this for about 90 minutes per side if you do it for too long it becomes really chew okay

And now on to the third one okay same thing to the third real cutl and we cook it on medium flame for 90 seconds or 1 and 1 half minute not 90 minutes 1 1 half minute first side no more okay so after 90 seconds 1 and A2 minut

I’m going to flip this all right friends so it’s been 90 seconds minute and a half on one side so we’re going to flip that look at that how beautiful does that look and we’re doing it on medium flame flip the second one so now we cook

The base uh the sage and the push side do the same for the third one and again we are going to cook the back part for with the flour that we Dred on one side for 90 seconds minute and a half right okay so it’s been 90 seconds again

So we cook both sides for minute and a half to 3 minutes and at this point what we going to do is we’re going to remove these from the pan okay get that out look how beautiful they look so now at this point what we going to do is

We’re going to be making our wine and butter sauce so what we’re going to do now is we going to beaze our pan with good quality white wine about half a Cup okay and we’re going to let this reduce to half so that the smell of alcohol or the flavor of alcohol goes away okay and we’re going to let this reduce to half now at this point what we’ll be doing is after it’s been you know reduced to half add butter some

Salt and some fresh lemon juice all right friends so as you can see our white dry wine has been reduced in quantity and it glaz the pan so this well now we’ll do is add 3 tbspoon of butter so I made cubes and this is cold butter okay that’s what you

Want just roll the ban so the butter starts to bend okay there this is going to be a fantastic wine and butter sauce oh my goodness you know it smells so good it’s picking up all the bits you know and pieces from the the salt and Buco the whe cutlet

That we did with the pido the same okay now at this point what I’m going to do is reduce the Heat and then I’m going to add some salt okay we didn’t add any salt to the cutlet because we have a push so this should be enough

Salt again give it a SWR mix it up nicely and we also add some about 1 teaspoon of fresh lemon juice you can squeeze it on top if you want but this way this Blends in nicely okay so there you have perfect white wine butter lemony

Sauce and to that now we’re going to add back our the Sal buer oh yeah look at that how beautiful does that look oh my goodness then we’re going to pour by the juices the very remaining okay so now at this point our wheel is already cooked you

Know S wheel is cook what we going to do is we going to take a spoon and this amazing sauce with white wine and butter we just going to be adding it on top of this okay so that even the top part it’s nicely CED with

Okay all right friends so there you have it amazing salt anduko with wheel cutlets pido s leaf and a wine white wine butter sauce all righty it’s time to play this amazing DH and you can have it by itself you can have it with a salad or you can have it

Basirat it’s your choice okay so let’s make this baby all right friends so it’s time to Plate our amazing s buo look at that oh my goodness how beautiful does that look oh yeah this is simply fantastic and we place our third third piece over here

Okay and what we going to do is we’re going to center it nicely then we’re going to wipe off this extra sauce which we don’t want okay and then I’m going to S my Sal Uka this beautiful white wine buttery lemony sauce oh my goodness it smells

Fantastic okay let’s clean it up a little bit we make it look nice and professional oh yeah all right friends so there you have it amazingly delicious and easy to make salm Buco Roman style Italian style with the wheel cutlets and and the pido and the sage leaf and

Top it smells fantastic so do check out this amazing recipe on my YouTube channel gastro Guru and please like share and subscribe thank you very much and B Petit salt and buer for you and