How to Make Veal Saltimbocca
Veal Saltimbocca is a dish that is loved by many, and for good reason. It’s the perfect dish to make when you’re in the mood for something that’s both hearty and comforting. This classic Roman dish is traditionally made with thinly sliced veal that is wrapped in prosciutto and then smothered in a creamy sage and wine sauce.
The best part about my this recipe is that it’s incredibly easy to make. With my simple method, you can have this delicious dish on the table in less than 10 minutes! All you need are a few toothpicks to hold the veal and prosciutto together, and you’re ready to go.
So if you’re looking to bring a little taste of Rome into your kitchen, be sure to give my recipe a try. It’s a classic dish that is sure to become a favourite in your household, and it’s perfect for a cozy night with family and friends.
Watch the Veal Saltimbocca Video Recipe
How To Make Veal Saltimbocca Like an Italian
Vincenzo’s Top Tips To Make Veal Saltimbocca
Thin and Tender
Ask your butcher for thin veal slices; they can tenderize it at the store!
Shake it off!
Shake off any access flour from each veal saltimbocca before moving on to
the next step!
Move it to avoid from burning
Move the slices of veal around using tongs or a fork while they cook so that you avoid the butter from burning.
Veal Saltimbocca
Equipment
- Parchment paper
- Cutting board
- Meat mallet
- Plate for assembling saltimbocca
- Large, shallow bowl for flour
- Large fry pan
- Tongs
Ingredients
- 4 Veal filelts Thin
- 4 slices Italian thinly sliced prosciutto
- Bunch of sage
- 50 grams Butter 1.7oz
- ½ glass White wine
- 1 tbsp Extra virgin olive oil EVOO
- Flour
- Salt & pepper
- Toothpicks
Instructions
- Let’s start this recipe for Veal Saltimbocca by using the flat end of a meat mallet to get the veal cutlets thin. This will help too cook the veal quickly and evenly.
- It's already time to start assembling the veal saltimbocca. Lay the first slice out on a plate, then spread a piece of prosciutto on top, so it fits perfectly.
- Add a sage leaf in the middle, using a toothpick to keep it in place with the prosciutto and veal.
- Continue this process for all your slices of veal.
- Next, you'll want to cover each veal slice with flour on both sides. This step helps create a creamy sauce for the veal saltimbocca.
- Heat a large frypan over medium-low heat. Then, add one tablespoon of extra virgin olive oil, plus the butter
- Add the extra fresh sage leaves to the pan to provide flavor to the oil and butter.
- Add the veal slices into the pan while the butter is still melting. Cook this for a few minutes or until it has started to brown then, add a small amount of salt and a generous amount of pepper.
- Flip each veal slice so that the prosciutto is now immersed in the butter then add the white wine to the pan. Continue to cook until the alcohol evaporates.
- Once the pan sauce thickens slightly and becomes creamy, the veal saltimbocca is done!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Veal Saltimbocca
There’s nothing better than enjoying perfectly cooked veal saltimbocca with the creamiest, aromatic sauce, salty prosciutto, and sage. Add the cooked veal slices onto a serving plate – make sure you get all the delicious sauce out of the pan and onto your plate.
Serve with a glass of wine as the perfect pairing to this tasty dish.
Note: Don’t forget to remove the toothpick before eating.
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Made this recipe last night. Followed it closely (not like me!) And it was excellent.
I roasted the tomatoes which was a good idea.
I’m delighted to hear that you enjoyed the veal saltimbocca recipe and that it turned out excellent! Roasting the tomatoes sounds like a delicious addition. Thank you for trying out the recipe
Hello Vincenzo,
Have been following you and cooked several of your delicious recipes.
As we have a lot of sage in our garden, I decided to cook this delicious recipe for the family.
Tomatoes we put in the oven with some thyme and garlic.
Also prepared a bit of spaghetti aglio e olio.
And for the necessary veggies I made a ratatouille (mushrooms, eggplant and bellpepper)
Together with some white whine, it was “finger-licking lekker.” 😋
Would love to see you also cook together with the “sorted food” team.
Would be fun 🤩 😂
Ciao Eric! I’m thrilled to know you’ve been enjoying my recipes! Your dinner sounds absolutely divine—using fresh sage from your garden that sounds perfect!
I really appreciate your suggestion about cooking with the Sorted Food team. That does sound like a fun collaboration! I’ll definitely keep it in mind. Thanks for reaching out and sharing your culinary adventures with me. Let me know what dish are you going to cook next!
Ciao Vincenzo. Cooked this tonight with sides of roasted new potatoes & parsnips roasted in olive oil & agave honey. Delicious & you’re an inspiration!
Ciao Philip! Your kind words warm my heart. Your choice of sides sounds absolutely divine and I’m thrilled to hear that you enjoyed the meal! Keep up the fantastic cooking, can’t wait to hear what you are going to cook next!