Bring Rome into your kitchen by recreating my Veal Saltimbocca. It is a classic Roman dish of thinly sliced veal, salty prosciutto, smothered by a creamy sage and wine sauce that will make your mouth water! Did I say Veal Saltimbocca is ready in less than 10 minutes?! Quality ingredients, my simple method and a few toothpicks and you’ll be transported to Rome as soon as you take the first bite!
4 Veal filelts (Thin)
4 Slices Italian thinly sliced prosciutto
Bunch of sage
½ glass of white wine
1 Tbsp extra virgin olive oil (EVOO)
Salt & pepper
Plate (for assembling saltimbocca)
Large, shallow bowl (for flour)
1 large fry pan
1. 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.
VINCENZO’S PLATE TIP: Ask your butcher for thin veal slices; they can tenderize it at the store!
2. 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.
3. 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.
4. 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.
VINCENZO’S PLATE TIP: Shake off any access flour from each veal saltimbocca before moving on to
the next step!
5. Heat a large frypan over medium-low heat. Then, add one tablespoon of extra virgin olive oil, plus
6. Add the extra fresh sage leaves to the pan to provide flavor to the oil and butter.
7. 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.
VINCENZO’S PLATE TIP: Move the slices of veal around using tongs or a fork while they cook so
that you avoid the butter from burning.
8. 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.
9. Once the pan sauce thickens slightly and becomes creamy, the veal saltimbocca is done!
How to Serve:
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 of veal saltimbocca.
Serve with a glass of wine as the perfect pairing to this tasty dish.
Note: Don’t forget to remove the toothpick before eating.
E ora si mangia, Vincenzo’s Plate….Enjoy!
Here are 2 more Roman Recipes you MUST try:
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