Veal Saltimbocca with Lemon–White Wine Pan Butter

By Sprig Originals ✓ · cooked up in Sprig

Pounded veal cutlets pinned with prosciutto and fresh sage, seared hard for 90 seconds a side, then finished in a glossy pan sauce of white wine, lemon and cold butter. A Gulf Coast fine-dining favorite scaled down to one skillet — the toothpick is the whole trick, keeping the layers welded together so nothing curls or slides off in the pan.

Ingredients

• 1 1/2 lb veal scaloppine (8 cutlets, about 3 oz each)
• 8 slice thinly sliced prosciutto di Parma
• 16 large fresh sage leaves
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 16 wooden toothpicks

• 8 oz cremini mushrooms, thinly sliced
• 1 tbsp olive oil
• 1 clove garlic, minced

• 1 small shallot, minced
• 3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 3/4 cup low-sodium chicken stock
• 1 tbsp fresh lemon juice, plus more to taste
• 1/2 tsp finely grated lemon zest
• 5 tbsp cold unsalted butter, cubed
• 1 tbsp chopped flat-leaf parsley
• Flaky sea salt, to finish

Instructions

1. Pat the veal dry. One at a time, lay a cutlet between two sheets of plastic wrap and pound with a flat mallet or small heavy skillet, working from the center outward, until an even 1/8 inch thick — thin enough to see the shadow of your hand through the edges. Do not season with salt yet; the prosciutto brings plenty.
2. Lay the cutlets flat, smoothest side down. Season lightly with black pepper only. Press 2 sage leaves onto each cutlet, then drape a slice of prosciutto over the top, trimming so it sits just inside the edges of the veal. Press firmly with your palm so the prosciutto adheres.
3. Secure each cutlet with 2 toothpicks, weaving them in and out like a stitch so both points end up flush on the prosciutto side and the whole package lies flat. This is the step that keeps the layers from curling apart in the hot pan.
4. If using mushrooms, heat 1 tablespoon olive oil in a 12-inch stainless or cast-iron skillet over medium-high. Add the mushrooms in one layer and cook undisturbed 3 minutes, then stir and cook 4 to 5 minutes more until deeply browned. Add the garlic, cook 30 seconds, season with a pinch of salt, and scrape onto a plate.
5. Spread the flour on a plate and whisk in the salt and pepper. Just before cooking, dredge each cutlet on both sides, pressing lightly, then shake off all excess — you want a barely visible haze of flour, not a coating.
6. Wipe the skillet, add 2 tablespoons olive oil and 2 tablespoons butter, and set over medium-high heat until the butter foam subsides and the fat shimmers, about 2 minutes. Add 2 to 3 cutlets prosciutto side DOWN, without crowding. Cook 90 seconds until the prosciutto is crisp and bronzed, flip, and cook 60 to 75 seconds more. Transfer to a warm plate and repeat with the rest, adding a splash more oil if the pan looks dry. Total cooking time per cutlet should not exceed about 3 minutes.
7. Lower the heat to medium. Add the shallot to the drippings and cook 60 seconds until softened. Pour in the white wine, scraping up every browned bit with a wooden spoon, and simmer briskly until reduced by about half, 2 to 3 minutes.
8. Add the chicken stock and simmer until the liquid reduces to roughly 1/2 cup and lightly coats a spoon, 4 to 5 minutes. Stir in the reserved mushrooms if using and warm through for 1 minute.
9. Pull the skillet off the heat and let it cool for 15 seconds. Add the cold butter a few cubes at a time, swirling the pan constantly, until the sauce turns glossy and slightly thickened — never let it boil once the butter goes in or it will break. Stir in the lemon juice, zest, and parsley. Taste and adjust with a few more drops of lemon or a pinch of salt.
10. Remove the toothpicks from the veal (count them out — 16 in, 16 out). Return the cutlets to the pan prosciutto side up for 20 to 30 seconds to reheat and glaze, spooning sauce around, not over, the crisp prosciutto. Plate two cutlets per person, pour the pan butter around them, and finish with flaky salt. Serve immediately with buttered tagliatelle or roasted potatoes.

Chef's tips

Nutrition (per serving, estimated)

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