This dish reminds me of many trips to the region of Ticino, in the south of Switzerland. I’d get on the car from Germany and make the three-hour drive just to enjoy lazy days by Lago Maggiore. At the end of the day, I’d head back to my apartment and take my time making supper from ingredients I brought from Konstanz—because grocery-shopping in Switzerland is crazy expensive. With a few bottles of beer and a balcony view unmatched by no-one (at least in my opinion), I’d indulge in platefuls of Saltimbocca.
4 veal cutlets
4 sage leaves
8 slices prosciutto
1/2 cup flour
1 glass white wine
2 tbsp. unsalted butter
- (Optional) Pound the veal cutlets until they are about half an inch thick.
- Season both sides of the cutlets with salt and pepper.
- Place one or two slices of prosciutto on top of each cutlet, then a sage leaf. Secure with a toothpick.
- Lightly dust the cutlets with flour.
- Heat a pan with three tablespoons of olive oil and a tablespoon of butter on medium-high heat.
- Starting with the sage side down, fry the cutlets for just a minute. Flip, then cook until the veal is medium, about three minutes.
- Move the cutlets to a plate and keep warm.
- Add the remaining butter to the same pan and whisk a tablespoon of flour. Cook until the raw edge is gone, about a minute.
- Add the white wine and stir until a sauce is formed. If it’s too thick, add water a little at a time.
- Serve the Saltimbocca on plates and spoon over the sauce if desired.