• Cooking Time:
  • Servings: 5-6
  • Preparation Time:


This was the product of the BakeSpace International Taste Tour. We get together on a forum page and decide on a specific dish to make (although we have also chosen a specific recipe as well). Then everyone participating makes a version with their own creative spin on said dish. I have made Saltimbocca several times, and it IS quite delicious in it's classic style. This made it both easy and difficult for me. The easy part was that I HAD already made it. The hard part stems from the following:

I usually put an Italian spin on most things I cook, and I love to sneak browned butter into things. Saltimbocca is Already Italian and it is made with browned butter. Think think think think.... Then I found a bison steak at the store (instead of ground)... Nice mellow flavor.. Not sweet like cheven, not wild like venison, not sour like beef... It turned out to be a REALLY good thing... I was very pleased with the flavor of the bison...


  • 1 lb Bison Sirloin You will probably have to butterfly the steak.
  • 5-6 slices of Prosciutto di Parma
  • 10 - 12 Fresh Sage Leaves; depending on size
  • 2 oz AP Flour; for dredging
  • 6 TB Browned Butter; Divided
  • 6 oz dry White Wine; I used Orvieto this time (A dry blended wine with trebbiano grapes similar to Sauvignon Blanc, or at least this one was)
  • 3 oz Veal Stock (when using veal scaloppini I will sometimes use Chicken stock, but this really needs veal stock)
  • Kosher Salt to taste
  • Black Pepper to taste
  • (optional) 1 1/2 TB of Heavy Cream


  • Fillet the sirloin to reduce the thickness and create cutlets.
  • Place one cutlet between two sheets of waxed paper or in a zip lock baggy and pound in lightly with a meat mallet to 1/8 inch thickness, making Scaloppine (singular). Please be gentle.
  • Lay down Prosciutto and 2 - 3 Sage leaves;
  • Roll the scaloppini (pl), (this is rolatini) and place on a plate and chill for 30 minutes to 1 hour covered with plastic wrap. (this will help the rolatini hold their shape when searing)
  • While your waiting, go ahead and make Browned Butter. (You need about 8 TB of unsalted butter to make 6 TB of Browned Butter)
  • Heat 3 TB Browned Butter in a large sauté pan over medium-high heat.
  • Dredge the rolatini (pl) in flour to coat,
  • Shaking off any excess.
  • Grab a clean plate and warm it slightly in the microwave, set it on an empty burner.
  • Sear the rolatini on all sides until lightly browned.
  • Transfer to the warm plate.
  • Pour the spent Browned Butter from pan (But don’t wipe the pan!)
  • Place back over medium-high heat and add the remaining 3 TB Browned Butter.
  • When butter is hot, deglaze with Wine and scrape fond from the bottom of the pan,
  • Then add the veal stock and salt and pepper to taste. (Be stingy with the salt, cause the prosciutto is REALLY salty already)
  • Place the rolatini back in pan and simmer until sauce is reduced by half and the rolatini are heated through; about 10 minutes (I occasionally spoon some of the pan liquid over the rolatini)
  • Transfer the rolatini to a clean warm plate.
  • Add the 1 1/2 TB of Heavy Cream, if using, to the sauce and cook 1 minute more.
  • Strained the sauce if you like. (This is optional)
  • Spoon sauce over top and serve with Sage to garnish.

Author Credit: Culinary Alchemist

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