Veal Saltimbocca

Name: Veal Saltimbocca with Sage & Prosciutto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 lb veal cutlets, pounded thin; 1/2 cup all-purpose flour; Kosher salt, to taste; 1/4 cup fresh sage leaves; 1/4 lb Prosciutto di Parma, thinly sliced; 2 tbsp olive oil; 1/2 cup Chardonnay; 1/2 cup unsalted butter, cold and cubed

Veal Saltimbocca is a classic Italian dish of thin-pounded veal cutlets layered with prosciutto and fresh sage, then pan-seared and finished with a delicate white wine and butter sauce for an elegant, restaurant-quality meal.

🌍Italian 🏷️Veal saltimbocca 🏷️Veal 🏷️Prosciutto 🏷️Sage Pan sauce

🏷️

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cookingwithshereenonTikTok

Total

25 min

Servings

3

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

1 lb veal cutlets, pounded thin
1/2 cup all-purpose flour
Kosher salt, to taste
1/4 cup fresh sage leaves
1/4 lb Prosciutto di Parma, thinly sliced
2 tbsp olive oil
1/2 cup Chardonnay
1/2 cup unsalted butter, cold and cubed

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Instructions

1
Tenderize the veal cutlets using a bladed meat tenderizer on both sides.
2
Place the tenderized veal on a baking sheet and pat completely dry with paper towels.
3
On a separate tray, add all-purpose flour and season with kosher salt. Whisk to combine.
4
Dredge each veal cutlet in the seasoned flour, making sure to shake off any excess.
5
Place a few fresh sage leaves on top of each floured cutlet.
6
Layer a slice of prosciutto over the sage on each cutlet. Gently press down to help it adhere.
7
Preheat a large skillet over medium heat for about 30 seconds.
8
Add olive oil to the hot skillet and heat for another 20 seconds, or until the oil shimmers.
9
Carefully place the veal cutlets, prosciutto-side down, into the hot oil. Cook undisturbed for 2 minutes.
10
Flip the cutlets and cook for 1 more minute on the other side. Reduce heat to medium-low.
11
Remove the cooked veal from the skillet and place on a baking sheet. Keep warm in a low oven or warming drawer.
12
Return the skillet to medium heat. Deglaze the pan by pouring in the Chardonnay, scraping up any browned bits (fond) from the bottom.
13
Allow the wine to reduce by about three-quarters.
14
Turn off the heat. Add a few more fresh sage leaves and the cold, cubed unsalted butter to the pan.
15
Constantly swirl the pan off the heat to emulsify the butter and create a creamy sauce. Do not let it break.
16
Season the sauce with a pinch of kosher salt.
17
Plate the warm veal and spoon the pan sauce over the top to serve.

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Tips & Notes

Pro tips

Pound veal cutlets to 1/8-inch thickness between plastic wrap to ensure even, tender cooking and proper prosciutto adhesion.
Pat veal completely dry before flouring and cooking; moisture prevents browning and a crispy exterior.
Use cold cubed butter at the end for a silky pan sauce; whisk off heat to prevent the emulsion from breaking.
Don't overcrowd the pan; cook in batches if needed so veal browns properly rather than steams.

Substitutions

Veal cutlets → chicken breast cutlets (reduce cooking time by 1-2 minutes per side)
Prosciutto di Parma → Speck or San Daniele (similar dry-cured ham with slightly different flavor profile)
Fresh sage → fresh basil or oregano (note: basil works well but has a brighter, less savory note)
Chardonnay → Pinot Grigio or Sauvignon Blanc (avoid heavily oaked wines)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days; reheat gently in a low oven at 300°F for 10 minutes to avoid toughening the veal.

Common Questions

Can I use chicken instead of veal?

Yes. Pound chicken breasts to 1/4-inch thickness and reduce pan-searing time by 1-2 minutes per side; chicken cooks faster than veal.

How do I keep the prosciutto and sage attached during cooking?

Secure them with toothpicks inserted horizontally through the veal, or pound the layered cutlets gently to help them adhere. Remove toothpicks before serving.

What if I don't have Chardonnay?

Use dry white wine such as Pinot Grigio or Sauvignon Blanc; avoid heavily oaked wines that can overpower the delicate flavors.

How do I know when the veal is done?

Cook until the internal temperature reaches 160°F and the meat is no longer pink inside, typically 3-4 minutes per side depending on thickness.

Can this be made ahead?

Assemble the cutlets (prosciutto and sage attached) up to 4 hours ahead and refrigerate. Pan-sear and finish with sauce just before serving for best results.