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By , from the Kelly Myers collection
Serves 4


This saltimbocca recipe is adapted from The Silver Spoon, the enormous volume that has been dubbed “the Italian Joy of Cooking.” According to the book, “This is the only main course in Italian cuisine whose recipe has been officially approved and laid down.”

Though veal is traditional, turkey, chicken, and pork all make fine substitutes. Use chicken or turkey breast meat (boneless, skinless) or turkey tenders. For pork, use tenderloin or boneless center-cut loin chops, cut in slices and pounded into scallops.


1 lb. 2 ounces veal, chicken, turkey, or pork scallops
10 to 12 fresh sage leaves
oz. prosciutto slices, cut in half
~ Salt and freshly ground black pepper
cup flour
¼ cup plus 3 Tbsp. butter
½ cup dry white wine


  1. Place a sheet of parchment paper or plastic wrap on a baking sheet. Lay the scallops on top in a single layer.
  2. Put a sage leaf on each meat scallop, then place half a slice of prosciutto on top. (The meat will be sticky enough to hold the sage and prosciutto in place.) Lightly salt and pepper each scallop.
  3. Put the flour in a wide bowl and dredge each scallop in the flour, shaking off excess. Lay the scallops back on the baking sheet in a single layer so they don’t stick together.
  4. Preheat a wide skillet over medium-high heat. Add the ¼ cup butter. Once the foaming subsides, cook scallops on both sides until golden brown. Avoid overcrowding; cook scallops in batches if necessary. Remove scallops from the pan once they are cooked and hold them on a warm plate.
  5. Pour wine into the skillet and cook until it has reduced to about 3 tablespoons. Scrape up any brown bits stuck to the bottom of the pan. Whisk in the additional 3 tablespoons butter. Season sauce with salt and pepper to taste.
  6. To serve, place a scallop or two on each plate and pour a little sauce over each one.


Read more about scallopine-style dishes in Kelly Myers’ “By the pound.”

This content is from the Kelly Myers collection.

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