Since we still have a few chilly nights left before the weather heats up, I’ve rustled up a cozy dish to make at home. Executive chef Trayton Hutchison of Salut Kitchen Bar in Tempe shares the restaurant’s Saltimbocca di Marsala recipe.
When shopping for marsala, make sure you get the sweetened version, Hutchison says. “The sweetness really adds to the sauce.” Another tip: Veal can be a little tricky, so make sure you monitor the pan while cooking. “You want to hit the sweet spot where it’s cooked all the way through, but not overcooked and chewy.”
At the restaurant, Hutchison serves the dish with fettuccine, but if you like a different shape, any pasta will make a great nest for the veal cutlets. Garnish with freshly cooked mushrooms and you’ve got yourself a hearty meal.
Saltimbocca di Marsala
8 (2-oz.) veal cutlets, preferably from the veal top round
Kosher salt and freshly ground pepper
16–24 thin slices of prosciutto
16–24 fresh sage leaves
1⁄2 cup flour
8 tbsp. extra-virgin olive oil
12 tbsp. unsalted butter
1⁄4 cup marsala
1 cup chicken stock
Freshly cooked mushrooms for garnish
1. Using a meat mallet, pound the veal cutlets, one at a time, between two sheets of plastic wrap until each piece is about 1/8 inch thick. Lightly season with salt (little is needed, as prosciutto is salty) and pepper to taste.
2. Lay 2-3 slices of prosciutto atop each piece of veal, gently pressing prosciutto against veal to adhere. Place 2-3 sage leaves on top of the prosciutto and stitch them into the veal with toothpicks. Place the flour on a large plate. Dredge each piece of veal in the flour, shake off any excess and set aside.
3. In a 12-inch skillet, heat 2 tablespoons of the oil and 2 tablespoons of the butter over medium-high. Add 2 pieces of veal and cook, turning once, until the prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side. Transfer the meat to a paper towel-lined plate; drain and discard the oil and butter from the skillet. Repeat this process with more oil, butter and the remaining meat. Remove and discard the toothpicks.
4. Drain and discard the oil and butter from the skillet; place over high heat. Add the marsala; cook, scraping up browned bits, until reduced by half, 1-2 minutes. Add the stock; reduce by half, about 3 minutes. Stir in the remaining 4 tablespoons of butter; reduce heat to medium. Return meat to skillet; cook, turning occasionally, until sauce thickens slightly, 1-2 minutes. Transfer to a platter and serve. (Alternatively, drizzle the pan sauce over the meat and serve.