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|
|3½||oz. prosciutto slices, cut in half|
|~||Salt and freshly ground black pepper|
|¼||cup plus 3 Tbsp. butter|
|½||cup dry white wine|
Read more about scallopine-style dishes in Kelly Myers’ “By the pound.”
This content is from the Kelly Myers collection.
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