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pan-seared veal saltimbocca rolls in a wide horizontal shot, arranged on a platter with crispy sage and a buttery pan sauce, natural light, shallow depth of field, landscape orientation

Saltimbocca Bites

Veal cutlets wrapped with prosciutto and sage, and then pan-seared in butter.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb veal cutlets cut into strips
  • 12 slices prosciutto
  • 12 fresh sage leaves
  • 3 tbsp butter
  • 1/4 cup white wine
  • black pepper to taste

Method
 

  1. Lay a strip of veal flat and top with a slice of prosciutto and a sage leaf.
  2. Roll each one up and secure with a toothpick.
  3. Melt the butter in a skillet over medium-high heat.
  4. Sear the rolls 2 to 3 minutes per side, until browned and cooked through.
  5. Pour in the white wine and let it bubble into a quick pan sauce.
  6. Spoon the sauce over the bites and serve warm.

Notes

Don't salt them, the prosciutto brings plenty.