Aged Gouda Saltimbocca

Aged Gouda Saltimbocca

Is spring out there somewhere?? HELLOOOO!!  It’s ok, you can stop hiding and come out now!  I know everyone is talking about this and I’m sure I’m just repeating all the complaints you’ve seen on your facebook feed for the past week, but I have a right to complain too!  We just got back from Spain and although it wasn’t tropical by any means, it was 70 degrees and sunny every day which gave me a taste of warm weather and I WANT IT! NOW!

Aged Gouda Saltimbocca

As we were beginning our descent into Boston, the pilot came on the speaker and said “We are currently beginning our descent into Boston, the local weather is quite unfriendly with light snow and a cold 32 degrees.”  Really Boston? Really? This is how you are going to welcome us home?  Thanks, I love you too.  I really do, you know that, but you need to cut the crap and give us some spring!  We deserve it after all this snow.

It’s probably going to be one of those years where we skip the season of Spring all together.  No light jacket weather. We’re going to go straight from snow suits & gloves to shorts & bathing suits.  Can we say climate change?

Aged Gouda Saltimbocca

Speaking of sunny Spain, we came back with some amazing Iberico Ham so I used it in this recipe along with some aged gouda.  Add some fried sage into the mix and some crispy pork cutlets and you’ve got yourself a pretty delicious dinner.

Aged Gouda Saltimbocca

I hope you don’t mind that I didn’t include measurements for the breading ingredients.  It really depends on how many cutlets you have so just use what you think looks right.  It also makes the process a little cleaner if you use plastic bags for dredging the cutlets in flour & breadcrumbs.  I’ve found that the key to a successful breading that doesn’t come off while cooking is dipping it in flour BEFORE the egg mixture.  It creates a nice bond for the egg to cling to and then the breadcrumbs will stick well to the egg mixture.

Aged Gouda Saltimbocca

I believe that a traditional saltimbocca uses veal and you roll the cutlets up with the sage.  I chose to cook them flat to allow for more even cooking.  You can play around with your favorite ingredients, this will work great with chicken, pork or veal and you can top it with your favorite cured meats & cheese.  I’ve made this with cheddar & fontina cheese and it’s just as tasty!  You can even make it using eggplant or zucchini. Top it off with a squeeze of fresh lemon if you have it, it adds a nice touch.

As my husband said “He didn’t want this meal to end.”  Yum!


Aged Gouda Saltimbocca

Allergy Egg, Milk, Wheat
Meal type Main Dish
Misc Serve Hot


  • 2-4 Thin Veal or Pork Cutlets
  • olive oil
  • 10-15 fresh sage leaves
  • thin prosciutto or ham
  • thinly sliced aged gouda
  • 1 lemon (optional)


  • flour
  • 2 Large eggs
  • 2 tablespoons milk
  • salt & pepper
  • seasoned bread crumbs


1. Heat about 2 tablespoons of olive oil in a skillet over medium high heat. Add sage leaves and fry in the oil until lightly browned & crispy. Carefully remove from the oil and place on a paper towel to dry.
2. Season cutlets well with salt & pepper. In a small bowl whisk together eggs, milk and salt & pepper. Create a small assembly line including flour, egg mixture & bread crumbs.
3. Coat cutlets lightly with flour, then dip in the egg mixture and coat well with bread crumbs.
4. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium high heat. When oil is hot, add the cutlets and cook until nicely browned on each side & cooked through (about 2-5 minutes each side).
5. Top the breaded cutlets with the fried sage leaves, prosciutto and slices of cheese. Place under the broiler for a few minutes until cheese is melted & prosciutto is crispy. Serve with fresh lemon (if desired).



2 Responses to Aged Gouda Saltimbocca

  1. My gosh, this looks absolutely incredible!!!!

  2. Carole says:

    Mai-Lis – this is lovely and your pics are super. Thanks for linking in. Cheers

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