I swear this veal saltimbocca has the kind of rich, salty, tangy magic that makes every other version feel shy. One bite and I knew it deserved main character status.

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I’m obsessed with veal saltimbocca because it hits fast and loud: tender, savory, salty, a little tangy, and ridiculously hard to stop eating. I love how the veal cutlets stay delicate while prosciutto brings that deep, cured punch that makes every bite feel kind of reckless.

And that sauce? Glossy, sharp, and absolutely bossy in the best way.

No heavy drama, no fussy restaurant attitude. Just thin cutlets, pan sauce attitude, and that Roman swagger I can’t get enough of.

But honestly, it tastes like way more effort than I’m willing to admit today.

Ingredients

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Veal cutlets are tender, quick-cooking, and feel fancy without trying too hard.
Prosciutto adds salty, savory punch, plus a little richness that hugs the veal.
Fresh sage brings that woodsy, herby smell that makes this dish feel Roman.
Flour gives the cutlets a light coating, so the sauce clings better.
Kosher salt wakes everything up, because bland veal is just sad.
Black pepper adds a tiny bite without stealing the spotlight.
Olive oil helps brown the veal and keeps things tasting clean.
Butter makes the pan sauce glossy, rich, and honestly, more fun.
Dry white wine adds tang and depth, not a boozy taste.
Stock turns the browned bits into a cozy, spoonable sauce.
Lemon juice is optional, but it’s great when the sauce feels heavy.
Toothpicks keep the prosciutto and sage from sliding around like troublemakers.
Basically, each ingredient pulls its weight without making dinner complicated.

Ingredient Quantities

8 thin veal cutlets (about 1 to 1 1/4 pounds total), pounded to 1/4 inch

8 slices prosciutto (about 4 ounces), one per cutlet

8 to 12 fresh sage leaves, one to one and a half per cutlet

1/2 cup all purpose flour, for dredging

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1/2 cup dry white wine or dry vermouth

1/2 cup low sodium chicken stock or veal stock

1 tablespoon fresh lemon juice, optional, to brighten the sauce

Toothpicks or kitchen twine, to secure prosciutto and sage

How to Make this

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1. Pat 8 thin veal cutlets dry and pound to about 1/4 inch thickness; season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper total, divided as preferred.

2. Lay one slice prosciutto over each cutlet and tuck 1 to 1 1/2 fresh sage leaves under the prosciutto on the meat side; secure prosciutto and sage with a toothpick or kitchen twine.

3. Place 1/2 cup all purpose flour in a shallow dish and dredge each assembled cutlet, shaking off excess.

4. Heat a large skillet over medium high heat and add 2 tablespoons extra virgin olive oil plus 2 tablespoons unsalted butter; swirl until butter foams and is fragrant.

5. Add cutlets to the pan in a single layer, prosciutto side down first if you prefer crisped prosciutto, then cook 1 to 2 minutes until golden and crisp, flip and cook the other side 1 to 2 minutes until veal is cooked through; work in batches if needed and keep cooked cutlets warm on a plate tented with foil.

6. Remove and discard toothpicks or twine from the cooked cutlets; leave any browned bits in the pan.

7. With pan over medium high heat, add 1/2 cup dry white wine or dry vermouth to deglaze, scraping up browned bits; simmer until reduced by about half, about 1 to 2 minutes.

8. Add 1/2 cup low sodium chicken stock or veal stock and simmer until sauce slightly thickens, about 2 to 3 minutes.

9. Stir in 1 tablespoon fresh lemon juice if using, and adjust seasoning with salt and pepper to taste.

10. Return veal to the pan to warm and coat with sauce for 30 seconds to 1 minute, then serve immediately spooned with the pan sauce.

Equipment Needed

1. Meat mallet or rolling pin for pounding veal to 1/4 inch
2. Large cutting board for assembling and seasoning cutlets
3. Sharp chef knife and kitchen shears for trimming and cutting twine
4. Shallow dish or pie plate for flour dredging
5. Large skillet, stainless steel or cast iron preferred, for searing and sauce
6. Tongs and a slotted spatula for turning and transferring cutlets
7. Measuring cups and spoons for flour, oil, butter, wine and stock
8. Plate and aluminum foil to keep cooked cutlets warm while you finish the sauce

FAQ

Q: Can I use pork or turkey instead of veal? A: Yes. Use thin pork cutlets or turkey cutlets, pounded to the same thickness, and adjust cooking time until just cooked through to avoid drying.

Q: How do I prevent the prosciutto from shrinking away from the veal? A: Secure prosciutto and sage with a toothpick or kitchen twine before dredging and cooking. Searing quickly over medium high heat helps the prosciutto adhere.

Q: What if I do not have fresh sage? A: Substitute 1 teaspoon dried sage, added to the flour or sauce, though fresh sage gives a brighter flavor. You can also omit if unavailable.

Q: Can I make the sauce without wine or vermouth? A: Yes. Substitute equal parts extra stock and a splash of lemon juice or a teaspoon white wine vinegar to add acidity, then reduce to concentrate flavor.

Q: How do I keep the veal tender and not overcook it? A: Pound cutlets thin, dredge lightly in flour, and cook in a hot pan 1 to 2 minutes per side until just browned. Finish in the sauce only briefly; veal cooks very quickly.

Q: Can I prepare components ahead of time? A: Yes. Pound and assemble cutlets with prosciutto and sage, cover and refrigerate up to 24 hours. Make sauce base and reheat, then finish searing and combine just before serving.

Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto And Sage) Recipe Substitutions and Variations

Veal cutlets: substitute thin pork loin or boneless pork chops pounded to 1/4 inch, or chicken cutlets (sizable flavor change but same cooking time).
Prosciutto: substitute thinly sliced pancetta or smoked ham; for lower sodium, use thin deli prosciutto cotto or country ham sparingly.
Fresh sage: substitute fresh thyme or fresh rosemary, or use 1 tablespoon dried sage if fresh is unavailable.
Dry white wine or dry vermouth: substitute equal parts low sodium chicken stock plus 1 teaspoon white wine vinegar or 1 tablespoon fresh lemon juice for brightness.

Pro Tips

1. Pat the veal very dry before dredging. Moisture keeps the flour from crisping, so the drier the surface the better the golden crust and the crisper prosciutto.

2. Use a mix of oil and butter but watch the heat. Get the pan hot so the prosciutto browns quickly, then turn the heat down a little if the butter starts to brown too fast. That way the veal cooks through without burning the exterior.

3. Save and reduce the pan juices fully for flavor. After deglazing, simmer the wine until it is noticeably reduced before adding stock. This concentrates flavor and gives you a glossy sauce that clings to the meat.

4. Finish with lemon juice and fresh sage at the end rather than during cooking. A little bright acid and fresh herb aroma right before serving lifts the whole dish and keeps the sage from turning bitter.

Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto And Sage) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I swear this veal saltimbocca has the kind of rich, salty, tangy magic that makes every other version feel shy. One bite and I knew it deserved main character status.

Servings

servings

Calories

220

kcal

Equipment: 1. Meat mallet or rolling pin for pounding veal to 1/4 inch
2. Large cutting board for assembling and seasoning cutlets
3. Sharp chef knife and kitchen shears for trimming and cutting twine
4. Shallow dish or pie plate for flour dredging
5. Large skillet, stainless steel or cast iron preferred, for searing and sauce
6. Tongs and a slotted spatula for turning and transferring cutlets
7. Measuring cups and spoons for flour, oil, butter, wine and stock
8. Plate and aluminum foil to keep cooked cutlets warm while you finish the sauce

Ingredients

8 thin veal cutlets (about 1 to 1 1/4 pounds total), pounded to 1/4 inch
8 slices prosciutto (about 4 ounces), one per cutlet
8 to 12 fresh sage leaves, one to one and a half per cutlet
1/2 cup all purpose flour, for dredging
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup dry white wine or dry vermouth
1/2 cup low sodium chicken stock or veal stock
1 tablespoon fresh lemon juice, optional, to brighten the sauce
Toothpicks or kitchen twine, to secure prosciutto and sage

Directions

Pat 8 thin veal cutlets dry and pound to about 1/4 inch thickness; season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper total, divided as preferred.
Lay one slice prosciutto over each cutlet and tuck 1 to 1 1/2 fresh sage leaves under the prosciutto on the meat side; secure prosciutto and sage with a toothpick or kitchen twine.
Place 1/2 cup all purpose flour in a shallow dish and dredge each assembled cutlet, shaking off excess.
Heat a large skillet over medium high heat and add 2 tablespoons extra virgin olive oil plus 2 tablespoons unsalted butter; swirl until butter foams and is fragrant.
Add cutlets to the pan in a single layer, prosciutto side down first if you prefer crisped prosciutto, then cook 1 to 2 minutes until golden and crisp, flip and cook the other side 1 to 2 minutes until veal is cooked through; work in batches if needed and keep cooked cutlets warm on a plate tented with foil.
Remove and discard toothpicks or twine from the cooked cutlets; leave any browned bits in the pan.
With pan over medium high heat, add 1/2 cup dry white wine or dry vermouth to deglaze, scraping up browned bits; simmer until reduced by about half, about 1 to 2 minutes.
Add 1/2 cup low sodium chicken stock or veal stock and simmer until sauce slightly thickens, about 2 to 3 minutes.
Stir in 1 tablespoon fresh lemon juice if using, and adjust seasoning with salt and pepper to taste.
Return veal to the pan to warm and coat with sauce for 30 seconds to 1 minute, then serve immediately spooned with the pan sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.