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
- 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
- Lightly dredge each veal slice in flour, shaking off excess.
Step 3: Sear
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
- 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
- Pour wine into the skillet, scraping up brown bits. Simmer 1 minute.
- Add broth and lemon juice. Simmer 2 minutes until slightly reduced.
- Stir in remaining 1 tbsp butter until melted and glossy.
Step 5: Serve
- 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.
