Veal Saltimbocca question?

Question

I have had this dish with a mustard based sauce, a cream based sauce and a marsala based sauce. There are so many variations in the recipes, does anyone have a really GOOD one? Any tips or advice? I have yet to make this dish successfully :(

Answer 1

This recipe is a good one, but if you make "involtini" a rolled version and rolled the veal around the ham and sage leaves and use a toothpick, I did them this way ( was a sous chef in 3 Italian hotel restaurants) and dust them with seasoned flour, when you deglaze the pan and add the butter for the sauce you get and nicest less oily sauce.

Answer 2

Real saltimbocca does not contain mustard or cream or marsala. Here is the classic version:

In Italian, saltimbocca means "to jump in the mouth." The flavors in this veal dish do just that. To save time, ask the butcher to pound the scaloppine for you.

Prep: 15 minutes; Total: 15 minutes

Servings: Makes 6 servings.

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Ingredients

1 1/2 pounds veal scaloppine, pounded to 1/4-inch thickness

1/4 pound (about) thinly sliced prosciutto

1 large bunch fresh sage (with large leaves)

4 tablespoons (about) butter, divided

1 cup dry white wine

Preparation

Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.

Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.

Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.