Go Back
–+ servings
Print

Veal Saltimbocca Recipe

Saltimbocca alla Romana is one of Rome’s oldest and most loved dishes with each bite so tender, rich, and full of flavor that you can’t help but devour it. Thin slices of veal are topped with salty prosciutto and fresh sage, then cooked in butter and white wine until the sauce turns silky and glossy. The meat stays soft, the piece of prosciutto adds a gentle crispness, and the sage perfumes the whole dish with its delicate aroma. What makes Saltimbocca even better is how quick and easy it is. You only need a few ingredients and about ten minutes. It’s elegant enough for a dinner party, yet simple enough for a cozy weeknight meal.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people

Equipment

  • Meat mallet
  • 2 sheets of baking paper
  • Toothpicks
  • Plate
  • Large pan
  • wooden spoon
  • Tongs

Ingredients

  • 4 veal fillets
  • 4 –8 slices Prosciutto San Daniele
  • A fresh bunch of sage
  • 1 /4 standard glass of white wine
  • A bowl of all-purpose flour for dusting
  • 50 g / 1.7oz butter
  • Extra virgin olive oil EVOO
  • Salt and pepper

Instructions

  • Place two pieces of veal between sheets of baking paper and gently pound them with a meat mallet until they are an even thickness. This helps them cook quickly and stay tender.
  • Lay a slice of prosciutto over each piece of veal and place a fresh sage leaf right in the center. Secure everything with a toothpick so the layers hold together nicely. Repeat the process with the remaining veal slices and set aside.
  • Next, lightly coat each piece in flour, making sure both sides are covered. Shake off any excess and place them on a plate, ready for the pan.
  • In a large frying pan, warm three to four tablespoons of extra virgin olive oil over medium heat. Add the butter and let it melt, then drop in the remaining sage leaves to infuse the EVOO with flavor.
  • Place the veal in the pan with the sage leaf side facing down first. Cook for about two minutes, then flip carefully and cook for another two minutes on the other side until the prosciutto becomes slightly crisp and the veal is golden.
  • Pour in a splash of white wine, letting it touch the oil rather than the meat. Give the pan a quick swirl so the wine mixes with the butter and oil. Add another splash if and keep swirling until the sauce reduces and turns slightly creamy.

Video