Veal Saltimbocca with Spanish Jamón


  • 8 veal cutlets
  •  Kosher salt and freshly ground pepper
  •  16–24 thin slices of Jamón (choice of one these)
  •  16–24 fresh sage leaves
  •  12 cup flour
  •  8 Tbsp. extra-virgin olive oil
  •  12 Tbsp. unsalted butter
  •  14 cup marsala
  •  1 cup chicken stock


  1. Using a meat mallet, pound the veal cutlets between 2 sheets of plastic wrap until about 1⁄8 inch thick. Season to taste with salt (little is needed, as Jamon is already salty) and pepper to taste.

  2. Lay 2–3 slices of Jamon atop each piece of veal, gently pressing Jamon against veal. Place 2–3 sage leaves on top and secure jamon to veal with toothpicks. Place the flour on a large plate. Dredge veal in 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 jamon 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.)