Saltimbocca (literally translated as “jump in the mouth”) is an Italian recipe. You can use chicken, pork, or, my personal favourite, veal. Veal saltimbocca has a wonderfully rich, sumptuous taste and, if prepared well, a deliciously tender texture.
This is definitely one of my favourite dishes.
Ingredients (serves 2)
- 2 veal escalopes (if the meat is too thick, beat it gently with a rolling pin). You could use pork escalopes or chicken, for a lighter-flavoured, more tender saltimbocca.
- 6 slices Italian prosciutto (or Spanish serrano, if prosciutto is unavailable)
- 25 g plain flour
- black pepper or 5-pepper mix
- 50 g plus 25 g butter
- 150 ml vermouth or light sherry
- 100 ml chicken stock
- juice from half a lemon, or a decent squirt of “Jif” squeezy lemon juice
- Wrap each escalope in 3 slices of prosciutto, covering both sides. Press the escalope to ensure the prosciutto sticks.
- Cover each side of the escalopes with flour, brushing off any excess with your hand, and season well with pepper.
- Melt 50 g of the butter in a large pan over a medium heat. Gently place the meat in the butter and fry on each side for 3 – 4 minutes, until the prosciutto has a golden brown colour. Place to one side.
- Still on the heat, pour in the vermouth and scrape the bottom of the pan to remove any crunchy bits and stir. Allow the liquid to reduce by a half, then add the chicken stock and lemon juice. Season well.
- Allow to reduce by a half again then return the escalopes to the pan, add the remaining 25 g of butter and stir, coating the veal well on both sides. Allow the butter to melt, creating a wonderfully tasty jus, then plate up.
- Serve with sauté potatoes and cherry tomatoes. Drizzle some of the remaining jus over the saltimbocca.
If you like rich-tasing food, why not try our saffron rice dessert? Rich and creamy, it´s the perfect comfort food.