Saltimboccaburgers Recipes

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PORK SALTIMBOCCA

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Time 2h35m

Yield 2

Number Of Ingredients 12



Pork Saltimbocca image

Steps:

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

Nutrition Facts : Calories 552.2 calories, Carbohydrate 5 g, Cholesterol 149.4 mg, Fat 29.7 g, Fiber 0.1 g, Protein 48.9 g, SaturatedFat 9.3 g, Sodium 486.9 mg, Sugar 1.2 g

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

CHICKEN SALTIMBOCCA

This is an original Italian recipe.

Provided by CHIARA

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 5



Chicken Saltimbocca image

Steps:

  • Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
  • Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g

4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
⅓ cup butter
1 cup white wine
4 slices provolone cheese

SALTIMBOCCA

Have this savory Mediterranean dish ready in 25 minutes! Saltimbocca literally translates to "jump in the mouth," a phrase that describes how the flavors of veal, prosciutto and sage come to life when you take a bite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9



Saltimbocca image

Steps:

  • Pound each veal steak with flat side of meat mallet to tenderize and flatten slightly. Coat veal with flour; shake off excess. On each veal slice, layer 1 slice each prosciutto and cheese and 1 sage leaf. Roll up veal; tie with kitchen string or secure with toothpicks.
  • In 10-inch skillet, melt butter over medium heat. Cook veal rolls in butter about 5 minutes, turning occasionally, until brown. Add wine; sprinkle rolls with salt and pepper. Cover; cook over medium-high heat about 5 minutes or until veal is no longer pink in center.

Nutrition Facts : Calories 560, Carbohydrate 15 g, Cholesterol 185 mg, Fat 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 0 g, TransFat 1 g

8 veal top round or round steaks, 1/4 inch thick (about 1 1/2 lb)
1/2 cup all-purpose flour
8 thin slices imported prosciutto or cooked ham
8 thin slices (1 oz each) mozzarella cheese
8 fresh sage leaves
1/4 cup butter or margarine
1/2 cup dry white wine or chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

SALTIMBOCCA

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 6



Saltimbocca image

Steps:

  • Pound scallopini between pieces of plastic wrap until thin. Top each of the slices with a slice of prosciutto and a sage leaf. Secure prosciutto and sage leaf to the veal with a toothpick. Melt the butter in a pan large enough to accommodate the 4 veal slices and brown them on both sides for a few minutes. Sprinkle with fresh pepper and lightly with salt (prosciutto is already salty). Add white wine and reduce quickly over high heat until almost glazed. The whole procedure should not take longer than 5 minutes. Serve with "instant" polenta and/or saute of mushrooms and parsley.

4 small 1/4-inch thick veal scallopini
4 thin slices of prosciutto
4 whole fresh leaves of sage
2 tablespoons unsalted butter
1/4 cup dry white wine
Salt and pepper

SALTIMBOCCA

Provided by Food Network Kitchen

Categories     main-dish

Time 13m

Yield 2 servings

Number Of Ingredients 8



Saltimbocca image

Steps:

  • Flatten chicken breasts by placing between plastic wrap and pounding with a mallet. Season with salt and pepper. Place ham, cheese and sage on breasts and fold over. Secure breasts with toothpicks. In a large nonstick skillet heat oil. Cook garlic until golden brown then remove from pan with a slotted spoon. Coat chicken breasts lightly with flour seasoned with salt and pepper. Add chicken breasts to skillet and saute until golden brown, about 4 minutes per side.

2 skinless, boneless chicken breasts
2 slices ham
2 slices mozzarella cheese
Fresh sage or basil leaves
2 tablespoons olive oil
2 garlic cloves thinly sliced
Flour
Salt and pepper

SALTIMBOCCA

Provided by Amanda Hesser

Categories     dinner, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 7



Saltimbocca image

Steps:

  • Place 2 slices of prosciutto on each piece of veal so they cover the ends and overlap in middle. Fold veal in half, securing with toothpicks in 2 places.
  • In a medium nonstick pan, heat butter and olive oil until foamy. Add the veal packages and sage leaves, and sauté for about 1 minute on each side, turning once, until slightly brown. Season with salt as they cook, and sprinkle white wine into the pan as they finish. Discard sage and serve.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 7 grams, Sodium 880 milligrams, Sugar 0 grams, TransFat 0 grams

4 small veal cutlets, pounded very thin
8 slices prosciutto
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
Sea salt
Splash of white wine (just a few drops)
8 sage leaves

SALTIMBOCCA BURGERS

Make and share this Saltimbocca Burgers recipe from Food.com.

Provided by Karen in MA

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Saltimbocca Burgers image

Steps:

  • In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking.
  • In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
  • Add the burger patties and cook through, about 3-4 minutes on each side.
  • Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes.
  • While the burgers cook, toast the bread and set aside.
  • In a medium bowl, dress the lettuce with the remaining 2 tablespoons EVOO and the lemon juice; season to taste with salt and pepper.
  • Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.

Nutrition Facts : Calories 672.1, Fat 40, SaturatedFat 15.2, Cholesterol 189.1, Sodium 738.6, Carbohydrate 27.9, Fiber 1.8, Sugar 3.3, Protein 48.1

1 1/2 lbs ground veal
3 garlic cloves, finely chopped
15 leaves fresh sage, thinly sliced
salt and pepper
1/4 cup extra virgin olive oil (EVOO)
4 slices prosciutto (about 1/4 pound)
6 ounces Fontina cheese (sliced or shredded)
8 slices semolina bread (1-inch thick)
2 cups chopped hearts romaine lettuce
1/2 lemon, juice of

CLASSIC SALTIMBOCCA

Categories     Quick & Easy     Wheat/Gluten-Free     Veal     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5



Classic Saltimbocca image

Steps:

  • Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
  • Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
  • Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

1 1/2 pounds veal scaloppine, pounded to 1/4-inch thickness
1/4 pound (about) thinly sliced prosciutto
1 large bunch fresh sage (with large leaves)
4 tablespoons (about) butter, divided
1 cup dry white wine

MINI SALTIMBOCCA SANDWICHES

A tasty morsel to whet your appetite as a canapé or nibble with a glass of fizz- perfect bite-sized party food

Provided by James Martin

Categories     Buffet, Starter

Time 10m

Number Of Ingredients 7



Mini saltimbocca sandwiches image

Steps:

  • Spread each slice of baguette with butter. On an un-buttered side, spread over half the chutney, top with a piece of prosciutto and 2 bocconcini halves. Top with a second slice of bread, buttered-side up, then top with a sage leaf and press down slightly. Repeat to make a second sandwich.
  • Add a drizzle of oil and a knob of butter to a small pan. Fry the sandwiches over a low heat, turning, until golden and crisp, and the cheese is just melting. Eat immediately.

Nutrition Facts : Calories 358 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 2 milligram of sodium

4 thin slices from a small baguette , cut on the angle
a little softened butter
1 heaped tsp fig chutney (we used Marks & Spencer Fig & Balsamic)
1 slice prosciutto , halved
2 bocconcini balls, halved
2 sage leaves
drizzle olive oil

PORK SALTIMBOCCA

The classic Roman dish uses veal. It is wonderful. This version with nice lean pork is also very tasty. This is also very fast to make and quite elegant

Provided by conniecooks

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Pork Saltimbocca image

Steps:

  • Using the flat side of a meat mallet gently pound pork slices between two pieces of plastic wrap. They should be 1/4 inch thick.
  • Cover each slice with a piece of prosciutto, 1 fresh sage leave, and a sprinkling of dried sage.
  • Fold each slice in half over prosciutto & herbs.
  • Secure with a tooth pick.
  • Season both sides with Salt and freshly ground pepper.
  • Heat oil in large heavy skillet.
  • Brown pork until lightly browned. 2 minutes per side.
  • Remove pork. Set aside. Keep warm.
  • Add wine, garlic, & mushrooms to skillet.
  • Bring to a boil, scraping brown bits up.
  • Cook 2 - 3 minutes until wine begins to reduce.
  • Add stock and continue to boil until sauce turns syrupy. Taste for Salt and freshly ground pepper.
  • Return saltimbocca to pan and warm through in sauce.

Nutrition Facts : Calories 292.8, Fat 19.1, SaturatedFat 5.7, Cholesterol 72, Sodium 87.4, Carbohydrate 2.1, Fiber 0.2, Sugar 0.9, Protein 23.5

1 1/2 lbs slice boneless pork loin, trimmed of all fat, cut into 6 1/2 inches thick
6 slices prosciutto (thin slices)
6 large fresh sage leaves
1 teaspoon dried sage
salt & freshly ground black pepper
2 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon minced garlic
1/4 lb thinly sliced mushroom
1/2 cup chicken stock

SALTIMBOCCA

Categories     Garlic     Herb     Sauté     Quick & Easy     Veal     White Wine     Prosciutto     Sage     Gourmet

Yield Serves 4

Number Of Ingredients 8



Saltimbocca image

Steps:

  • Pat veal cutlets dry. With a knife mince and mash garlic to a paste with salt. Spread about 1/2 teaspoon garlic paste on one side of 1 veal cutlet and arrange 3 sage leaves in one layer over paste. Cover veal cutlet with 2 slices prosciutto and secure prosciutto and sage with 3 wooden picks. Arrange veal cutlet, prosciutto side down, on a tray and season with pepper. Prepare more saltimbocca in same manner.
  • In a 12-inch heavy skillet heat oil over high heat until it just begins to smoke and sauté 2 veal cutlets, prosciutto sides down, 30 seconds. Turn veal cutlets over and sauté 15 seconds more, or until veal is just cooked through. Transfer saltimbocca with tongs to a platter and keep warm, loosely covered with foil. Sauté remaining veal cutlets and keep warm in same manner.
  • Pour off oil from skillet and return skillet to high heat. Add wine carefully and deglaze skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.
  • Discard wooden picks and serve saltimbocca drizzled with reduction sauce.

8 thin veal cutlets* (less than 1/8 inch thick; about 2 1/2 ounces each)
5 garlic cloves
1/4 teaspoon salt
24 fresh sage leaves (each about 2 1/2 to 3 inches long)
16 thin slices prosciutto (about 1/4 pound total)
1/2 cup olive oil
2/3 cup dry white wine
*available by request from butcher

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