Veal Saltimbocca Recipe
This recipe is a long time coming. It has been a staple for dinner parties at my house for a few years but, I have yet to have the time to photograph to share! Typically, I’m in the midst of preparing a multi-course meal (Which I still was this time) and I either forget or don’t have the lighting to photograph.
What many people don’t know about food photography is that you need good lighting. I currently have to shoot ALL of my photos during the daytime in natural light. Even then I still don’t always cultivate the perfect results. I don’t have the professional equipment to create lighting indoors that’s necessary for great photos. T What this currently means for me during the winter when there is no evening light is that I need to prepare all blog recipes on the weekends. Yes, I know, it’s not convenient at all! And yes, I’m working on investing in the future to make my life a little easier here, but, I digress. Back to the recipe!
Veal Saltimbocca is a salty, savory Italian dish that is very easy to make. I typically use it as my main course after my “famous” (to my husband at least…it’s his all-time favorite) Bucatini Amatriciano pasta course. Believe me, if you eat these two dishes back to back you’re good on eating for about two days!
A traditional saltimbocca is a thin scaloppini of meat topped with cheese, wrapped in prosciutto and served in some sort of sage infused light sauce. I have encompassed all of these ingredients and took it one step further with a thin layer of crispy eggplant. The little bit of sweet from the vegetable adds another contrast of flavor to the stack.
You can use this recipe to do the same technique with any protein you choose! Veal can sometimes be hard to come by, expensive and some people just don’t eat it. That’s perfectly fine, make chicken or shrimp saltimbocca instead!
There are a few steps to this recipe, but stay with me. It’s not too difficult and it will become a Sunday supper classic.
…all for the love of the dish
- 8 pieces of veal scaloppini
- 1 very small eggplant
- 4 slices prosciutto di parma
- 8 thin slices of fresh mozzarella
- ½ cup flour
- 1 cup breadcrumbs
- 2 eggs
- ¼ cup grated parmesan cheese
- 8 sage leaves
- 1 cup olive oil/canola oil
- 1 tbsp butter
- 1 half lemon
- ¼ cup white wine
- Salt and pepper
- Preheat oven to 400 degrees.
- Peel eggplant and slice into very thin round disks. You only need 8 of the smaller slices. You can fry up all of them if you like though to eat in the future!
- Lay the slices of eggplant on paper towels and lightly season each piece with a pinch of salt.
- Add ½ cup oil (olive or canola) to a large sauté pan of medium/high heat. **Note, I completely break the cooking rules and use olive oil which has a low heat index. ie. It shouldn’t be used for frying. So after 1-2 batches it will start to cause any breadcrumb remnants to burn. I simply dump (not down drain) any remaining oil and wash out the pan and start again. If you would like to be a better chef than me….canola oil is probably better!!!
- Crack eggs into a small bowl and whisk. Also, in another small bowl, mix together the parmesan cheese and breadcrumbs.
- Once the oil is glistening, dip one piece of eggplant in the egg mixture. Make sure an excess drips off and then put it in the breadcrumb bowl to coat. Drop into the hot pan. You will know the pan is ready if the eggplant sizzles when dropped in.
- Repeat with each piece. Cook for about 1 minute on each side or until golden brown. Use the other ½ cup olive oil as needed. I usually can get 4-5 slices in each round of frying.
- Place the eggplant slices on paper towels as they finish. Let cool for about 5-10 minutes until they can be handled.
- Meanwhile, clean the sauté pan and put back over medium/high heat. Add another small drizzle of olive oil.
- Pour flour onto a dish and coat each slice of veal with a light layer of flour. The moisture from the meat will allow it to stick. Working in 2 batches cook the veal slices. They cook VERY fast. They only need to be cooked for about 1-2 minutes per side.
- Once cooked, layer on a slice of mozzarella and a slice of eggplant to the veal on a baking sheet. Wrap the stack with half of one slice of prosciutto. Repeat with each scaloppini.
- Place in the oven for about 5-7 minutes or until cheese is melted.
- In the same large sauté pan, add the butter and the sage leaves and melt over medium. Stir to pick up the floury bits left from the veal. Add the wine and let reduce for 3-4 minutes. Squeeze the lemon juice into the pan and season with salt and pepper as you desire.
- Pour sauce over the scaloppini and serve.