Saturday, April 28, 2012

Saltimbocca by way of the piggy

Our sage is growing so beautifully right now, so that I am searching for sage recipes.  I wish we had as much luck with the basil.  It has not been doing so great this year.

So things came together when I found two 1 1/2 pounds pork one get one free.  Saltimbocca came to mind.  I did not use veal, but this pork was just as good and less costly.  This recipe will be made again, and again.   I also had proscuitto on hand since we bought a large package earlier this week to wrap around cantaloupe, used it in a roasted Brussels sprout recipe and was glad I could us it for this recipe.

This sage is so perfect, I just want to roast a turkey!!

I sliced the roast and pound it as thin as I could.  I used my rolling pin between two pieces of plastic wrap. It worked so nicely.  Followed the recipe exactly.  It is  Tyler Florence recipe so you can't go wrong.

Saltimbocca Alla Romana
courtesy Tyler Florence

4 (5 ounce) thinly sliced veal cutlets ( I used pork)
4 slices thinly slice proscuitto
8 fresh sage leaves
all-purpose flour for dredging
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges and sage leaves for serving

Put the cutlets side by side on a sheet of plastic wrap.  Lay a piece of prosciutto on top of each piece and cover with another piece of plastic.  Gently flatten with a rolling pin or meat mallet until pieces are about 1/4 inch thick and proscuitto has adhered to the meat.  Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet.  Weave a toothpick in and out of the meat to secure.  Dredge meat in seasoned flour, shaking off excess.

Heat the oil and 1 tablespoon butter in a large skillet over medium flame.  Put the veal in the pan, prosciutto side down first.  Cook for 3 minutes to crisp it up and then flip to saute the other side for 2 minutes, until golden.  Transfer to a serving platter, remove toothpicks and keep warm.

Add the wine to the pan and stirring, bring up the delicious flavor from the bottom.  Let the wine cook down for a minute to burn off the alcohol.  Add the chicken broth and remaining butter.  Swirl the pan around.  Season with salt and pepper.  Pour the sauce over the saltimbocca and garnish with sage leaves and lemon wedges.  Serve immediately.

This is definitely a quick recipe and worth a try.  Veal is pricey, but pork works just great.  Would even be great with a well pounded chicken breast.  


  1. Prosciutto and sage are such a lovely combination. Your pork sounds delish. Love that you've pork by the way. Veal is sometimes hard to find, at least the good stuff.

  2. I have the same issue with basil, and I just hate buying it fresh. I love sage and always seem to add it to chicken or pork. This sounds really tasty!! Good to know it's a keeper!

  3. This really sounds delicious, Susan. I love TF's recipes almost as much as I like 2 for 1 bargains at the meat counter. Pork with sage and prosciutto is an unbeatable combination. I'd love to have been at the table. I hope all is well. Give my best to Trout. Blessings...Mary

  4. Susan the only thing that looks like it has survived our terrible winter is the sage so this recipe will be in use here very soon. Thanks for this one. Diane

  5. In our garden the sage is growing in abundance and your recipe sounds delicious Susan so I will give it a try!

  6. Sounds wonderful. We have sage in the garden in the summer. I shall remember this one!


  7. Ahhh, Susan! You make my mouth water!! This looks heavenly. And, your sage leaves are so perfectly beautiful. There's nothing like a fresh picked herb. Wonder why the basil isn't doing well? If I could have only one herb, I think it would be basil. We have so little sun in our yard I have real trouble trying to grow any full sun plants. Disappointing. Thank you for this recipe! I can tell it's a keeper! Thank you for your prayers. Thank you. blessings ~ Tanna

  8. Sounds like a winner recipe - bet it was wonderful.

  9. My sage is beautiful at the moment, too. I love it this time of year... slightly different flavor then in the fall. Try it with fried supermarket tomatoes and melted mozzarella - and prosciutto....

  10. Those are some beautiful sage leaves! What a delicious-sounding recipe, Susan.

  11. I was happy to see that my sage returned to life this first year that it overwintered in a plant box on my deck. And now I have an idea of something new to do with it.

  12. We have sage too. Thanks for the great idea. I have made chichen saltimbocca but not pork. It looks delicious.

  13. What a perfect recipe that I am saving. Never thought of making with pork but why not? We are not in the herb season yet,but will keep this recipe in a safe place. thank you Susan!

  14. Oh my goodness, Susan! This is one of my all-time favorite Italian dishes! I am soo glad that you visited me today! i haven't been here in a while and today was the perfect day to visit! Now, all I have to do is hit a good sale like you lucked into! Wink!

  15. Your sage looks wonderful, Susan! Puzzling that the basil is not doing as well. This dish sounds wonderful. I've made some pasta dishes with sage...and how about a Cornish game hen?

  16. I have a lovely little sage bush and have always wanted to make this. You just gave me the push to do it. It sounds fantastic!

  17. My sage leaves look downright puny next to yours, Susan. I have pork cutlets in the freezer that I use for schnitzel that will be perfect for this recipe. Tyler Florence's recipes are always delicious.

  18. Gorgeous sage! I hope my herb garden does as well for me. I'd like to try this recipe - thank you for the very clear directions.

  19. Susan! SB and I just had this saltimbocca for dinner and it was more than I hoped for! We go to a tiny Italian restaurant in Concord, NH that makes an exceptional veal saltimbocca and we have both decided that A.) the pork tendeloin version that I made beat out the restaurant's and B.) that Northern Italian cuisine is just the best! and C.) You are genius for sharing this with us!


  20. That looks delicious. Almost impossible to get veal here anymore.