I first had veal saltimbocca (translation: “jump in the mouth") at Lucia’s restaurant which is literally “around the corner” from our house. I cannot tell you how excellent the combination of succulent veal, spinach, ham, and provolone cheese, in lemon butter sauce is. It made me a believer.

I did a little research and found that veal saltimbocca is really a variation on veal scallopini originating in Rome. Also, it is traditionally constructed with fresh sage leaves instead of spinach and usually not with cheese. I, however, need my cheese. I have seen some versions where mozzarella or gruyere is used. Personally, I don’t think gruyere is apropos, but hey, it’s still cheese.

So for my interpretation of this dish, I took veal cutlets, thinly cut from the top round, cut against the grain, and pounded them out further. I then topped the veal with prosciutto and toothpicked it all. I have also done this by rolling the veal into a log and then toothpicking them. Either method is equally as tasty I assure you. I like to round this out with a pan sauce using either madeira or marsala wine combined with some good chicken stock and, naturally, a healthy pat of butter!

Mangia!!!

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INGREDIENTS:
6 veal cutlets (preferably from the veal top round cut against the grain)
6 slices good prosciutto
Provolone cheese (I used the picante provolone)
sage leaves (2 per veal slice)
olive oil
butter
1 cup chicken stock
1/4 cup marsala
salt and pepper

METHOD:
Place cutlets between plastic wrap and pound them out until they are very thin, maybe 1/8 of an inch.

Season cutlets with salt and pepper. Use a light hand with the salt! Remember we are adding prosciutto and it is plenty salty.

Take each cutlet, lay it out. Top with sage leaves and prosciutto.

Thread a toothpick through the cutlet in order to hole the sage leaves and prosciutto in place.



In a skillet, add olive oil, about 2 tablespoons, along with a tablespoon of butter. Place over medium high heat.

Add veal cutlets, prosciutto side down.

Cook for about 1 1/2 - 2 minutes - just until prosciutto is crisp.

Flip the cutlets and cook for another 1 minute just to brown.

Remove cutlets to a baking dish, place in warm oven and repeat with other cutlets.

To make the sauce, deglaze the skillet with the wine. You know the drill, scrape up the bits.

Turn heat to high and reduce wine by 1/2.

Add stock, and allow to reduce by 1/3 to 1/2.

Whisk ind about 1/4 stick of butter and place on warm.

Top each cutlet with a slice of cheese.

Place dish under a broiler until cheese is melted.

Plate! Drizzle the cutlets with some sauce.

We had ours teamed with my wild mushroom risotto.

Abbondanza!!!