Veal Saltimbocca
A classic Italian dish where tender veal cutlets are topped with savory prosciutto and fresh sage, then pan-seared and finished with a delicate white wine and butter sauce. 'Saltimbocca' means 'jumps in the mouth,' a testament to its incredible flavor. It's elegant, delicious, and surprisingly quick to prepare.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Veal Cutlets
- b.If not already thin, place veal cutlets between two sheets of plastic wrap. Gently pound with a meat mallet or rolling pin to an even 1/8-inch thickness.
- c.Pat the veal dry with paper towels. Lightly season both sides with salt and pepper.
- d.Place one large sage leaf in the center of each cutlet. Drape a slice of prosciutto over the sage, pressing it gently to adhere. Secure the layers with a toothpick through the center.
- 2
Step 2
- a.Dredge the Veal
- b.Spread the all-purpose flour on a shallow plate.
- c.Lightly dredge each assembled veal cutlet in the flour, coating both sides. Shake off any excess flour.
- 3
Step 3
- a.Sear the Veal
- b.In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil until it shimmers.
- c.Carefully place two cutlets in the pan, prosciutto-side down. Cook for 2-3 minutes until the prosciutto is crisp and the veal is golden brown.
- d.Flip the cutlets and cook for another 1-2 minutes until the veal is just cooked through. Do not overcook.
- e.Transfer the cooked veal to a warm plate and repeat with the remaining cutlets.
- 4
Step 4
- a.Create the Pan Sauce
- b.Reduce the heat to medium. Pour the white wine into the hot skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom.
- c.Allow the wine to simmer and reduce by about half, which should take 2-3 minutes.
- d.Add the chicken broth and the remaining 4 sage leaves to the pan. Bring to a simmer and cook for another 3-4 minutes, until the sauce has slightly thickened.
- e.Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until the sauce is smooth and glossy. Discard the sage leaves.
- 5
Step 5
- a.Serve
- b.Carefully remove the toothpicks from each veal cutlet.
- c.Arrange the saltimbocca on serving plates and spoon the warm pan sauce over the top.
- d.Garnish with fresh chopped parsley and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the veal to an even thickness to ensure it cooks quickly and uniformly.
- 2Do not overcrowd the pan when searing the veal; cook in batches for the best browning and crispiness.
- 3Use a good quality dry white wine. A rule of thumb is if you wouldn't drink it, don't cook with it.
- 4Finishing the sauce with cold butter off the heat (monté au beurre) is key to a velvety, emulsified sauce.
- 5Fresh sage is non-negotiable for authentic flavor; dried sage will not provide the same aromatic quality.
- 6Remember to remove the toothpicks before serving.
Adapt it for your goals.
Protein Swap
Substitute the veal with thinly pounded chicken breast or pork loin for a delicious alternative. Adjust cooking times as needed.
Wine VariationWine Variation
Use a dry Marsala wine instead of white wine for a nuttier, slightly sweeter, and more complex sauce.
Creamy SauceCreamy Sauce
For a richer sauce, add 2-3 tablespoons of heavy cream to the pan along with the chicken broth.
Rolled SaltimboccaRolled Saltimbocca
Instead of leaving them flat, roll the veal cutlets up with the prosciutto and sage inside, secure with a toothpick, and then dredge and sear.
Why this is on our healthy list.
Excellent Source of Lean Protein
Veal is a high-quality protein that is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
This dish provides significant amounts of B vitamins, particularly B12 and niacin, which are crucial for energy production, brain function, and maintaining a healthy nervous system.
Contains Antioxidant Properties
Fresh sage is not just for flavor; it contains powerful antioxidants like rosmarinic acid, which help protect the body's cells from damage by free radicals.
Frequently asked questions
A typical serving of Veal Saltimbocca contains approximately 450-550 calories, depending on the size of the cutlet and the amount of butter and oil used.