Saltimbocca means “jump in the mouth” in Italian. This recipe works great with pork scallopini, pounded chicken breast or our thin-sliced carne asada. It’s just a matter of rolling the cutlet around a simple stuffing and then pan sautéing the whole package.
For the stuff ingredients try: bell peppers, a spinach leaf, and a stick of jack cheese. Or how about a slice of poblano chili, a stick of pepper jack, and some chopped cilantro? Chopped, sautéed mushrooms with parsley, lemon juice, and Italian fontina or parmesan would be delicious too.
- Once you’ve got your stuffing assembled, simply roll up the cutlet and secure it with a little kitchen twine or a toothpick.
- Get a saute pan hot, then add a couple turns of olive oil and a pat of butter if you like. When the fat is hot, add your saltimbocca rolls and saute on all sides until brown, about 2 minutes per side.
- Add some chicken or beef stock or wine (a cup or so) to the pan and scrape the browned bits off the bottom.
- Bring it to a boil, reduce the heat to simmer gently, cover the pan and let everything cook about 7 minutes.
- Remove the saltimbocca, turn the heat back up to high, reduce the juices to about 2/3 cup.
- Turn off the heat and stir in two tablespoons of butter, one tablespoon at a time, to emulsify the sauce.
- Spritz on some lemon or lime juice or grate a bit of citrus zest into the sauce at the last minute to brighten it.
- Serve with the saltimbocca.