Veal Saltimbocca

Make my restaurant-style veal saltimbocca that takes just 10 minutes to cook. It's light, crispy, and pairs with anything.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 258kcal

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.

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.