Veal Saltimbocca
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Enjoy my impressive veal saltimbocca recipe for sophisticated dinner parties or simple family dinners. Made with veal, prosciutto, and sage, it’s a classic Italian recipe that’s always a hit!
Veal saltimbocca has earned a special place on my table. This is another Italian veal dish that my partner and I learned in Italian cooking classes, and it’s one of our absolute favorites.
If you aren’t familiar with it, this classic Roman dish features prosciutto-wrapped veal cutlets, lightly coated in flour and pan-fried until crispy and bursting with aromatic flavors.
It’s always a hit when I’m hosting dinner parties (and a great excuse to introduce veal to many of my friends!), and I can’t get over how impressive this dish looks and tastes. No one will know that it only took you 10 minutes to make!
Table of Contents
Why make my veal saltimbocca recipe
- Versatile. Though I prefer to make this recipe with veal, it can also be done with chicken cutlets, lamb, pork, or beef.
- Pairs with anything. I typically serve it over mashed potatoes with a side salad, but it’s a fantastic, high-protein addition to any meal.
- Healthier. Most saltimbocca recipes call for a ton of butter, but I use just enough to keep the cutlets light and crispy, without being heavy.
- Alcohol-free option. While I do prefer using white wine, I’ve tested this without it, so you have options!
Key Ingredients
Here are the main ingredients in saltimbocca, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Veal cutlets. Look for tender veal cutlets with a light pink color. If you can’t find cutlets, use veal steaks instead. You’ll be tenderizing them either way!
- Fresh sage leaves. Crispy fried sage leaves give this meal its distinct, earthy flavor.
- Prosciutto. This thinly sliced cured Italian meat gives this dish a punch of salty, savory flavor that perfectly complements the veal.
- Flour. I coated the veal cutlets in all-purpose flour to give them a nice, crispy exterior. It traps all the juices!
- Olive oil. Any neutral oil works well for pan-frying the veal, but I prefer olive oil.
- Unsalted butter. It’s melted in the pan at the end to make a simple and creamy sauce.
- White wine. I prefer dry white wines like Pinot Grigio or Sauvignon Blanc. If you prefer a bolder, sweeter flavor, you can use Marsala wine.
How to make veal saltimbocca
Step 1- Tenderize the veal. Use a meat mallet to pound the veal cutlets to an even thickness, then season them with salt and pepper.
Step 2- Add the prosciutto and sage. Cut each veal cutlet in half. Use toothpicks to secure a slice of prosciutto and a sage leaf on each cutlet.
Step 3- Coat in flour. Stir the flour and salt together in a shallow bowl. Dip the cutlets in the flour mixture, only coating the side without the sage.
Step 4- Pan fry. Heat the oil in a large skillet over medium-high heat. Once hot, fry the veal cutlets, floured side down. Once golden, flip to the prosciutto-and-sage side and continue cooking.
Step 5- Make the sauce. Transfer the cooked veal to a plate. Deglaze the empty pan with the white wine and scrape up any browned bits on the bottom. Simmer until the wine is reduced, then add the butter and swirl the pan until the butter is melted and the sauce is creamy.
Step 6- Serve. Add the veal to a serving plate and drizzle the white wine and butter sauce on top.
My recipe tips
- Pound the veal. I recommend always taking the time to pound the veal with a meat mallet or a rolling pin. Thin cutlets are more tender and cook very quickly, so you can get this meal on the table even faster.
- Prepare ahead of time. I like to save a little time by tenderizing the veal and assembling the cutlets with the prosciutto and sage up to 2 days ahead of time. Store them (covered) in the fridge. When it’s time to eat, dredge them in flour and fry as usual.
- Use cold butter. A trick I learned in culinary school that works well for skillet dinners: For the silkiest sauce, use cold butter and cut it into small cubes so it melts evenly.
How to store leftovers
To store: Transfer the cooled leftovers to an airtight container or wrap them tightly in plastic or aluminum foil and store them in the fridge. Enjoy within 3 days.
To reheat: I quite like leftover veal saltimbocca served cold, but if you prefer it heated up, warm the cutlets in a lightly oiled skillet over medium heat.
Frequently asked questions
When I make this dish without alcohol, I replace the same amount of wine with either chicken or beef broth, plus about 1/4 of a teaspoon of lemon juice. It won’t be as bright as wine, but it works just as well.
Yes, this step is crucial for this dish! Pounding the veal makes it thin, delicate, and more tender, helping it taste better and cook faster.
More easy veal recipes
Veal Saltimbocca
Ingredients
- 2 veal cutlets 3 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 sage leaves
- 2 slices prosciutto
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 1/2 tablespoons unsalted butter
- 1/4 cup white wine
Instructions
- Pound the veal between two pieces of cling wrap, about 1/8 of an inch thick.
- Season the veal with salt and pepper. Slice the veal in half, so you end up with four pieces.
- Cut the prosciutto into four pieces, too. Place a piece of prosciutto on the plate and add a sage leaf. Secure the sage leaf and prosciutto with a toothpick.
- Combine the flour with a pinch of salt in a shallow dish or a plate. Coat the veal with the flour on the side without the sage, and shake off the excess.
- Heat olive oil in a skillet over medium heat. When hot, add the veal and cook it for 1 ½ minutes. Flip the veal onto the prosciutto side and cook for another minute.
- Remove from the skillet and keep warm in an oven preheated to 150°F.
- Add wine to the skillet and scrape down any browned bits. Simmer the wine for 20-30 seconds or until reduced by half. Add butter and remove the skillet from the heat. Swirl the butter around until melted.
- Place the veal onto a plate, add the sauce, and serve immediately.
Notes
- Tips: Check out my recipe tips above for perfectly cooked saltimbocca.
- No alcohol: Replace the wine with equal parts chicken broth and 1/4 teaspoon of lemon juice.
- Leftovers: Keep in the fridge, covered, for up to 3 days.
