Veal Saltimbocca

How to Make Veal Saltimbocca

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!

Watch the Veal Saltimbocca Video Recipe

How To Make Veal Saltimbocca Like an Italian

italian saltimbocca

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

Veal Saltimbocca

Vincenzo's Plate

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

Tried this recipe?Let us know how it was!

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 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.

 

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