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Loading...A hallmark of Roman home cooking, these thin veal cutlets are layered with salty prosciutto and aromatic fresh sage, then quickly pan-seared and finished in a glossy white wine and butter pan sauce. The name Saltimbocca translates to "jumps in the mouth," and the dish lives up to it: tender, savory, and ready in under half an hour.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 460 kcalCalories
- 30 gFat
- 12 gSaturated Fat
- 3 gCarbs
- 0 gFiber
- 1 gSugar
- 38 gProtein
- 720 mgSodium
- 480 mgPotassium
- 35 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the veal
- 4 veal cutlets (scallopine), about 4 oz each
- 4 thin slices of prosciutto (about 3 oz total)
- 8 to 12 fresh sage leaves
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp all-purpose flour, for light dredging
For the pan sauce
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1/2 cup dry white wine or dry Marsala
- 1/2 cup low-sodium chicken or veal stock
- 1 tsp fresh lemon juice (optional)
Directions
- Place each veal cutlet between two pieces of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. Season both sides with salt and pepper.
- Lay a slice of prosciutto flat on each cutlet, place 2 sage leaves on top, and secure with a toothpick threaded through the prosciutto, sage, and veal. Lightly dust the prosciutto side with flour and shake off excess.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter foams. Place 2 cutlets in the pan prosciutto-side down and cook for about 2 minutes until the prosciutto is lightly crisp.
- Flip the cutlets and cook the veal side for 1 to 1 1/2 minutes, just until opaque and tender. Transfer to a warm plate and tent with foil. Repeat with the remaining cutlets.
- Pour off any excess fat, add the wine (or Marsala) to the hot skillet, and scrape up the browned bits with a wooden spoon. Simmer for 2 minutes until reduced by about half, then add the stock and simmer for another 2 minutes.
- Reduce the heat to low and whisk in the remaining 2 tablespoons of butter, one at a time, to create a silky sauce. Stir in the lemon juice, if using, and taste for seasoning.
- Return the veal cutlets and any accumulated juices to the skillet, spoon the sauce over the top, and warm through for about 30 seconds. Remove the toothpicks before serving.
- Serve immediately, spooning the pan sauce over the cutlets. Pair with sautéed spinach, roasted potatoes, or a simple green salad.
Cook’s Notes
- Pound the veal to an even thickness so it cooks uniformly and stays tender; uneven cutlets will turn tough on the thin ends.
- Dry Marsala is traditional, but a crisp dry white wine like Pinot Grigio or Sauvignon Blanc works beautifully and keeps the sauce bright.
- For a richer sauce, finish with cold butter off the heat and swirl the pan to emulsify; this classic French technique (monter au beurre) gives a glossy, velvety finish.
- Use kitchen twine instead of toothpicks if you prefer; just tie each cutlet in a small bundle around the prosciutto and sage.
- Do not overcook the veal; it should remain just opaque and juicy. A minute too long and the delicate meat turns dry.
