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montefin's Veal Saltimbocca Recipe

Serves 2.


  • 4 pieces - Boneless Veal Leg, sliced for scallopini, about 3/8th's inch thick
  • 4 slices - Prosciutto, ultra thin, preferably imported from Parma
  • 4 leaves- Fresh Sage, biggest you can find in the garden.
  • 1 stick - Unsalted butter

Feel free to , so you can easily return whenever you want to make this.

Gently, but insistently, pound Veal slices between sheets of wax paper with the flat of a large chef's knife or meat pounder until they are 1/8 inch thin. Place one Sage Leaf in center of each slice of veal. Place one slice of Prosciutto on top of each sage/veal. Skewer each combination with a toothpick to keep everything in place. Heat 1/2 stick Butter in a 10 to 12 inch skillet until froth dies down. Add veal/sage/prosciutto skewers and sauté just until edges of veal whiten. Turn and sauté 2 minutes more. Remove veal skewers to a Warmed Platter. Add the remaining 1/2 stick of Butter to skillet, scrape up charred bits into butter and pour over veal skewers in platter.

Serve quickly on heated dishes and you will fast understand why Saltimbocca translates as "jump in the mouth" I first learned to love this dish at Il Vagabondo Restaurant on New York's upper eastside where you can still watch the locals play bocce in one of the city's few indoor courts.

Less than 9 Carbohydrate grams per serving.

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