Veal saltimbocca is more than just a recipe; it's a quick trip to the heart of Rome . Its name, which literally means "jumps in the mouth," promises a rich and incredibly quick culinary experience, perfect for an elegant weeknight dinner. This dish relies on few ingredients, but each plays a vital role. The veal remains tender thanks to the rapid cooking time. The prosciutto adds salt and character. Sage delicately perfumes the meat without overpowering it. White wine deglazes the pan, creating a simple and natural sauce.
Serve it with vegetables or steamed potatoes. You don't have to bread the meat, but if you do, simply use rice flour or a little cornstarch—that way, say goodbye to gluten! Don't hesitate to add this classic "jumps in the mouth" to your gluten-free Italian !

Veal saltimbocca

Italy

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Preparation time: 10 minutes Cooking time: 10 minutes Total time 20 minutes

Difficulty: Beginner Servings: 4 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Portions

• 4 very thin veal escalopes (approximately 120-150g each)
• 4 slices of cured ham (Parma ham, for example)
• 4 sage leaves (or 4 bay leaves if unavailable)
• a little rice flour or cornstarch (optional)
• 2 tablespoons of olive oil
• 30g butter​
• 10 cl of dry white wine
• Salt and pepper

Preparation

1. Preparing the escalopes: If the escalopes are thick, flatten them slightly with a mallet between two sheets of parchment paper. Place a slice of prosciutto on each escalope, then a fresh sage leaf. Secure everything with a small wooden skewer. Lightly salt and pepper the side of the veal without the prosciutto (be careful, the prosciutto is already salty).
   
2. Gluten-Free Breading: Pour rice flour or cornstarch onto a plate. Lightly coat the "naked" side of the veal (the side without prosciutto) in the rice flour. Shake off the excess.
3. Cooking the Saltimbocca: In a large skillet, melt the butter with the olive oil over medium heat. Gently place the veal cutlets in the skillet, prosciutto side down first. Brown for about 1 minute. Turn the cutlets over and cook the other side (floured side) for 1 to 2 minutes, until they are well browned and the veal is cooked through (veal cooks very quickly).
4. Deglazing and Sauce: Remove the cutlets from the pan and immediately deglaze the pan with the white wine. Scrape up the browned bits with a wooden spatula. Reduce the sauce by a third over high heat, until it thickens slightly (the remaining cornstarch or rice flour will help thicken it). Then return the cutlets to the sauce to reheat them.
5. Serving: Serve the Saltimbocca hot, drizzled with the white wine sauce.
6. Serve with seasonal vegetables, roast potatoes, polenta or gluten-free pasta.
   

Keywords: quick veal, veal saltimbocca, gluten-free Italian recipe, veal with sage, Italian veal escalope, gluten-free Italian dish, traditional Roman recipe, gluten-free Italian cuisine, easy veal recipe

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