Craving an Italian getaway while still being mindful of your well-being? This updated version of veal saltimbocca is the perfect dish to combine pleasure and health. Here, the veal escalope is delicately rolled with a slice of prosciutto, a sage leaf, and a thin slice of sheep's cheese for an irresistibly melting center.
Thanks to the veal and cured ham, you benefit from a high-quality protein source, essential for maintaining muscle mass. Sage, the true star of this recipe, acts as a natural thermostat for your body, while sheep's cheese provides the precious calcium necessary for a strong skeleton. It's a light, flavorful recipe, perfectly suited for dinner.
Ingredients
Preparation
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Preparing the veal cutlets: If the cutlets are thick, flatten them slightly with a rolling pin between two sheets of parchment paper. Place a slice of prosciutto, a slice of sheep's cheese, and a fresh sage leaf on each cutlet. Roll up the cutlet. Secure with a small wooden skewer. Lightly pepper the veal (be careful, the prosciutto is already salty). You can choose not to use cheese and simply leave it flat with the prosciutto and sage.
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Cooking the Saltimbocca: In a deep pan, heat the olive oil over medium heat. Place the roulades in the pan and brown for 2 or 3 minutes on all sides, then cover the pan until the veal is cooked through (veal cooks very quickly).
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Deglazing and Sauce: Remove the saltimbocca from the pan and immediately deglaze the pan with the white wine. Scrape up the browned bits with a wooden spatula. Reduce the sauce by a third over high heat, then return the escalopes to the sauce to reheat.
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Serving suggestion: Serve the Saltimbocca hot, drizzled with the white wine sauce. Garnish with, for example, steamed asparagus and quinoa
Note
Since the raw ham is already salty, do not add any more.
You can accompany this dish with quinoa cooked in vegetable broth and steamed asparagus.
