Saltimbocca, literally translated, means “jump into the mouth”! I’m sure they were named that way because they are so good that you just can’t wait to gobble them up! There are probably as many saltimbocca recipes as there are cooks, so here is my version. Feel free to adapt it to your tastes with herbs and spices that suit your palate.
This is an extremely simple dish to prepare, and oh so tasty if it is cooked properly. Unfortunately, because the meat is so thin, you have to be really careful that you do not dry it out.
Saltimbocca can be prepared with lots of different meats, depending on your taste and mood. Also, even though I hardly use butter in any of my cooking, I have found that this dish looks so much better when butter is used instead of oil!
Take THINLY sliced chicken breast, turkey breast, veal or steak and lay it flat on a preparation board. If needed, pound it out so that it is really thin (but not so thin that it falls apart). Season each slice with some salt and pepper and some chopped sage. Layer a slice of prosciutto over the meat. If desired, you can also add a small amount of cheese such as mozzarella or monterey jack. Starting at the short end, roll up the slices jelly roll style and secure them with a toothpick.
Lightly brown some butter in a pan. When the butter has stopped bubbling, add the saltimbocca and brown them on all sides. Add a touch of white wine or broth, turn the heat down low, cover the pan, and cook the roll ups until done, turning occasionally. Be very careful not to dry out the meat. Once the saltimbocca have cooked through and they are a rich brown color, remove them from the pan and serve them at once with the pan drippings drizzled over them.
Once on the plate, they will “saltimbocca!!!”