Print

Saltimbocca Recipe – Easy Veal with Prosciutto in Buttery Sauce

Saltimbocca recipe - featured image
Print Recipe

Saltimbocca is a classic Italian dish featuring tender veal cutlets topped with prosciutto and fresh sage, cooked in a rich, buttery pan sauce. This recipe is quick, easy, and perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 1 lb veal scallopini, thinly sliced (about 1/4-inch thick)
  • 6–8 slices prosciutto (about 3 oz), thinly sliced
  • 12–16 fresh sage leaves
  • 1/3 cup all-purpose flour (or gluten-free flour)
  • Kosher salt and freshly ground black pepper, to taste
  • Toothpicks or small skewers
  • 4 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 1/2 cup dry white wine (or chicken broth)
  • 1/2 cup low-sodium chicken broth
  • 1 lemon, juiced
  • Optional: extra fresh sage leaves (for garnish)
  • Optional: lemon wedges (for serving)

Instructions

  1. Place each veal scallopini between two sheets of plastic wrap and gently pound to about 1/4-inch thickness.
  2. Pat veal dry with paper towels. Season both sides lightly with black pepper and a tiny pinch of kosher salt.
  3. Lay 1–2 sage leaves on each cutlet, then cover with a slice of prosciutto. Secure with a toothpick or skewer.
  4. Pour flour into a shallow bowl. Dredge each assembled veal cutlet in flour, shaking off excess.
  5. Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat. When butter foams, add veal, prosciutto side down. Cook 2–3 minutes, flip, and cook another 1–2 minutes until golden and prosciutto is crisp. Work in batches if needed. Transfer browned cutlets to a plate and tent with foil.
  6. Pour off excess fat, leaving about 1 tbsp in the pan. Reduce heat to medium, add white wine, and let bubble for 1–2 minutes, scraping up brown bits.
  7. Add chicken broth and bring to a simmer. Cook 3–4 minutes to reduce slightly. Stir in lemon juice.
  8. Remove pan from heat and swirl in remaining 2 tbsp cold butter, one piece at a time, until sauce is glossy.
  9. Remove toothpicks from veal. Spoon buttery pan sauce over cutlets. Garnish with extra sage or lemon wedges if desired.

Notes

For gluten-free, use a gluten-free flour blend. For dairy-free, substitute butter with vegan margarine or olive oil. Chicken or pork can be used instead of veal. If sauce separates, whisk vigorously or add a splash more broth. Serve immediately for best texture. Leftovers can be stored in the fridge for up to 2 days and gently reheated.

Nutrition

Keywords: Saltimbocca, veal, prosciutto, Italian, buttery sauce, easy dinner, main course, gluten-free option, chicken saltimbocca, special occasion, weeknight meal

Find it online: https://prismtaste.com/saltimbocca-recipe-easy-veal-with-prosciutto-in-buttery-sauce/