Veal Saltimbocca (So Good, It Jumps in Your Mouth)

Saltimbocca. Say it with drama. It means “jumps in the mouth,” and that’s exactly what happens when tender veal meets salty prosciutto, earthy sage, and a zingy lemon-butter sauce. Roman classic. Surprisingly fast. Impressively delicious.

Ingredients

Serves 4.

• 8 thin veal scaloppine (about 1.5 lbs / 680g total)
• 8 fresh sage leaves
• 8 thin slices prosciutto
• ½ cup all-purpose flour, for dredging
• 3 tbsp olive oil
• 3 tbsp unsalted butter, divided
• ½ cup dry white wine
• ¼ cup chicken broth
• 1 tbsp fresh lemon juice
• Salt and black pepper

Step-by-Step Instructions

Step 1: Assemble

1. Place a sage leaf on each veal slice. Wrap a prosciutto slice over it, pressing gently to adhere (no toothpicks needed if prosciutto sticks). Lightly season with pepper (skip salt—prosciutto is salty).

Step 2: Dredge

1. Lightly dredge each veal slice in flour, shaking off excess.

Step 3: Sear

1. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
2. Cook veal, prosciutto-side down first, for 1–2 minutes per side until golden brown. Work in batches. Transfer to a plate.

Step 4: Make Sauce

1. Pour wine into the skillet, scraping up brown bits. Simmer 1 minute.
2. Add broth and lemon juice. Simmer 2 minutes until slightly reduced.
3. Stir in remaining 1 tbsp butter until melted and glossy.

Step 5: Serve

1. Return veal to skillet to warm through (30 seconds). Spoon sauce over top. Serve immediately.

Summary

Prep Time: 10 min | Cook Time: 15 min | Total: 25 min

Yield: 4 servings | Difficulty: Easy

Storage Notes

Best fresh. Leftovers? Fridge for 2 days. Reheat gently in a skillet with a splash of broth. Do not microwave (veal gets tough). This one disappears fast anyway.