“Saltimbocca” means “jumps in your mouth.” One bite and you’ll get it. Tender veal cutlets topped with fresh sage and salty prosciutto, pan-seared, then finished with a buttery white wine sauce. It’s Roman. It’s elegant. It’s on your table in 15 minutes. Date night? Weeknight fancy? Yes and yes. Let’s cook.
Ingredients
Serves 4.
- 4 veal cutlets (about 1.5 lbs / 700g), pounded thin
- 4 slices prosciutto
- 12 fresh sage leaves
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup dry white wine
- ¼ cup chicken broth
- Salt and black pepper
- Lemon wedges for serving
Step-by-Step Instructions
Step 1: Assemble the Saltimbocca
- Season veal with salt and pepper. Lay a sage leaf on each cutlet. Top with a slice of prosciutto (same size as veal). Press to adhere.
- Dredge veal in flour, shake off excess (prosciutto side up, don’t coat it).
Step 2: Sear the Veal
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Place veal prosciutto-side down. Cook 2 minutes until golden. Flip. Cook 1-2 more minutes. Remove to a plate.
Step 3: Make the Sauce
- Add wine to the pan, scraping up brown bits. Simmer 1 minute.
- Add broth and remaining butter. Simmer 1 minute until slightly thickened.
Step 4: Finish and Serve
- Return veal to pan, turning to coat in sauce (30 seconds).
- Serve immediately with lemon wedges and sauce spooned over.
- Add roasted potatoes or polenta. Mangia.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Best fresh. Leftovers keep 2 days in fridge. Reheat gently in a skillet with a splash of broth (microwave dries out veal). Prosciutto can be swapped with pancetta. No veal? Use chicken or turkey cutlets (chicken saltimbocca works great). Don’t skip the sage—it’s essential. This sauce also works on pasta. Double the recipe. You’ll want leftovers.
