Veal Saltimbocca

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This simple dish is an easy weeknight meal that comes together in minutes. Saltimbocca means jumps in your mouth and this certainly does that with the flavor of prosciutto and sage! I’ve made this with veal, chicken, and even thin pork cutlets.

Veal Saltimbocca

An easy and flavorful meal that take minutes to prepare.
Course Main Course
Cuisine Italian


  • 12 Veal cutlets, Thinly sliced
  • 12 slices Prosciutto
  • 12 Fresh Sage Leaves
  • 1/2 cup AP Flour
  • 1/3 cup White Wine
  • 4 tbsp Unsalted Butter
  • Salt & Pepper to taste
  • Olive oil of the pan


Preparing the cutlets

  • Place a cutlet down onto a cutting board. Lay a piece of prosciutto on top. Using a tenderizing mallet, pound the prosciutto into the cutlet as your are thinning out the cutlet.
  • Add a fresh sage leaf and fasten with a toothpick.
  • Into a shallow bowl, add flour, salt and pepper. Dredge each piece in the flour mixture and shake off the excess.
  • Into a saute pan, add 2 tbsp of butter and a few tbsp of olive oil. Once hot, add the cutlets prosciutto side down, sear on each side for 2-3 mins depending on the thickness. Remove from the pan and set aside.
  • Into the same pan, add white wine and using a wooden spatula scrape the brown bits off the pan. Once the alcohol has cooked out, add in 2 tbsp of butter to melt.
  • Pour this sauce over the veal and enjoy with a salad, rice or roasted potatoes!
Keyword Veal, Veal Saltimbocca
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