Saltimbocca – Italian Style Schnitzels
by Editorial Staff
So, schnitzels in Italian or as they are also called – saltimbocca.
Cook: 15 min.
Servings: 2
Ingredients
- Veal pulp or 4-8 ready-made thin veal schnitzels
- Juicy ham – 4-8 thin slices (according to the number of schnitzels)
- Butter – 100 g
- White wine – 4 tbsp
- Lime – 1 piece
- Lettuce leaves
- Pepper, salt – to taste
- Sage (optional)
- (You will also need wooden toothpicks)
Directions
- First of all, we cut the veal into schnitzels, and then beat them to the state of a napkin. This is important because we will fry them for a very short time.
- Salt and pepper on both sides.
- Then heat the butter in a frying pan. When the butter has melted, reduce the heat to medium or less so that it does not burn. If cooking with sage, place the leaves in hot oil for 1 minute and then remove.
- Put the ham in the pan, fry the slices for half a minute on each side, and then put the schnitzels in the pan. Fry on one side for a minute, then turn them over. (Don’t drink wine, put it back! You will need it a little later.)
- Turning the schnitzels over, fix a slice of ham (and a sage leaf, if used) on each piece of schnitzel with wooden toothpicks. Fry the second side of the schnitzels.
- Remove the schnitzels from the pan, put them on a dish with pre-laid lettuce leaves, and put them in a warm place (or cover them with a culinary lid). Pour wine into the juice released during frying.
- It must be boiled down for 1 minute.
- While the sauce is boiling down, cut the lime into wedges and sprinkle the saltimbocca with drops of its juice.
- Have mercy on the lime and don’t squeeze it all out. Decorate the dish with these slices. Plus, it’s quite spicy to slice off small lime slices and eat them along with the meat slices.
- Pour the sauce over the dish and serve saltimbocca to the table.
- Just 15 minutes and you can have a delicious snack … before dinner)
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