Peep's Saltimbocca

lilbopeep

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Peep's Saltimbocca


4 - 6 Servings

  • 6 boneless cutlets - pork loin, chicken or veal, 1/2-inch thick
  • 6 slices (≈1/4 lb.) prosciutto (or smoked ham or boiled ham), sliced paper thin
  • 6 slices (≈1/4 lb.) sliced Swiss cheese
  • 4 TBSP butter
  • 2 TBSP olive oil or vegetable oil
  • 3 TBSP flour
  • 3/4 cup dry white wine
  • 1 1/2 cups chicken stock
Herbs and Spices (to taste):

  • Granulated Garlic powder
  • Onion powder
  • Goya Adobo seasoning (dry spice mix not the chilies paste)
  • Accent (or MSG) - optional
  • Ground Sea Salt
  • Ground peppercorn blend
  • Ground red pepper flakes
  • Cayenne
  • Hungarian Paprika (sweet, hot or both)
  • Poultry seasoning
  • Dried sage leaves, crushed or rubbed sage
Additional Items needed
  • Toothpicks
  • Waxed paper, parchment paper or plastic wrap

  1. Place cutlet on work surface and cover with waxed paper, parchment paper or plastic wrap.
  2. Pound meat thin with flat side of mallet and set aside.
  3. Repeat for each cutlet.
  4. Season cutlets on top side with herbs and spices to taste.
  5. Divide prosciutto and cheese among cutlets.
  6. Roll up each cutlet up jelly roll style; secure with toothpicks.
  7. Season rolls with additional herbs and spices on all sides.
  8. Heat butter and oil in large heavy pan (I used cast iron); brown meat on all sides over high heat, 5 to 10 minutes.
  9. Lower heat and continue cooking (turning several times so they don't burn) till fully cooked (internal temperature of 145°F).
  10. Remove cutlets from pan (leave drippings in pan).
  11. Stir flour into drippings in pan and cook for 1 - 2 minutes.
  12. Add wine and stock; bring to boil and cook till thickened.
  13. Place cutlets in pan and cover; simmer on low heat till tender (about 30 - 35 minutes)
  14. Serve saltimbocca with gravy.
Pork Saltimbocca Pictured below

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