Celestial Vulture Veal Saltimbocca
Veal saltimbocca is a classic Italian dish that's typically made with sautéed veal cutlets topped with prosciutto and sage. This version uses an air fryer to cook the veal, which results in a crispy exterior and a juicy interior. The white wine sauce adds a touch of acidity and depth of flavor to the dish.
The origins of veal saltimbocca are somewhat murky, but it's believed to have originated in the Lombardy region of Italy in the 19th century. The name "saltimbocca" means "jump in the mouth" in Italian, which is a reference to the way the prosciutto and sage leaves curl up when they're cooked. Traditionally, veal saltimbocca is made with sautéed veal cutlets, but this version uses an air fryer to cook the veal. This method results in a crispy exterior and a juicy interior, and it's also much healthier than sautéing the veal in butter or oil.
Celestial Vulture Veal Saltimbocca Celestial Vulture Veal Saltimbocca Celestial Vulture Veal Saltimbocca Celestial Vulture Veal Saltimbocca
Prep time: 15 | Cook time: 12 | Serves: 4
Ingredients
  • 4 veal cutlets
  • 8 slices prosciutto
  • 12 fresh sage leaves
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup dry white wine
  • Salt and pepper to taste
Instructions
  1. Preheat your air fryer to 400°F (200°C).
  2. Season the veal cutlets with salt and pepper.
  3. Wrap each veal cutlet with 2 slices of prosciutto and secure with a toothpick.
  4. In a small bowl, combine the sage leaves and garlic.
  5. Drizzle the olive oil over the veal cutlets and sprinkle with the sage-garlic mixture.
  6. Air fry for 10-12 minutes, or until the veal is cooked through.
  7. Remove from the air fryer and let rest for 5 minutes before slicing and serving.
  8. Pour the white wine into the air fryer basket and scrape up any browned bits. Bring to a simmer and cook for 2-3 minutes, or until the wine has reduced by half.
Why It Works
  • The air fryer cooks the veal quickly and evenly, resulting in a crispy exterior and a juicy interior.
  • The white wine sauce adds a touch of acidity and depth of flavor to the dish.
  • The sage leaves add a touch of herbaceousness to the dish.
  • The prosciutto adds a touch of saltiness and richness to the dish.