CookTeaser

Serves 2

A CookTale

For unrecorded years the dish called Saltimbocco was and still is classic throughout Italy, Switzerland, and Southern European countries. Saltimbocco translates to “jumps in the mouth”. Traditionally the meat is Veal, pounded with a mallet as thinly as possible. My version using Chicken, was treated similarly. That’s where the comparison ended. The reason, I believe is that Veal takes seconds for each side to brown and tenderize, whereas Chicken takes minutes, and that extra time in a hot pan caused them to seize up. At least mine did. They looked good, Were tasty, but the Chicken Breast can never be as tender as a top round of Veal. Lesson learned was stick to the classic, so the recipe is for Veal.

INGREDIENTS

4 3 oz. slices of top round of Veal (pounded thinly to an even thickness)
Salt & ground Black Pepper
3 TB OF Butter (2 for the pan, 1 for the sauce)
1 TB OF EVOO
8 fresh Sage Leaves (two to a cutlet)
4 slices of Pancetta or Prosciutto (large slices trimmed to fit the Veal)
3/4 cup of dry White Wine or Vermouth

METHOD

1. Season the Veal cutlets with Salt & Pepper. Pound them with a meat mallet as thin as possible. To each slice, add two Sage leaves & top with a slice of Pancetta or Prosciutto. Set aside.

2. In a large deep-sided saute pan over medium-high heat, melt the 2 TB of Butter with the EVOO until very hot. Add the four cutlets, Pancetta or Prosciutto side down, for 1 minute. Turn the cutlets & cook briefly for 1 minute more.

3. Remove them to a platter & cover with foil while the sauce is being prepared. Turn up the heat, & when the pan is sizzling, add the Wine & deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat & whisk in the remaining 1 TB of Butter.

4. Spoon an equal amount of the Butter/Wine Sauce onto each plate, Add a drizzle of the Sauce over each cutlet. Serve immediately.