{"id":1562,"date":"2026-04-27T16:02:37","date_gmt":"2026-04-27T16:02:37","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/?p=1562"},"modified":"2026-04-27T16:02:38","modified_gmt":"2026-04-27T16:02:38","slug":"veal-saltimbocca-the-15-minute-italian-classic","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/2026\/04\/27\/veal-saltimbocca-the-15-minute-italian-classic\/","title":{"rendered":"Veal Saltimbocca: The 15-Minute Italian Classic"},"content":{"rendered":"\n<p>&#8220;Saltimbocca&#8221; means &#8220;jumps in your mouth.&#8221; One bite and you&#8217;ll get it. Tender veal cutlets topped with fresh sage and salty prosciutto, pan-seared, then finished with a buttery white wine sauce. It&#8217;s Roman. It&#8217;s elegant. It&#8217;s on your table in 15 minutes. Date night? Weeknight fancy? Yes and yes. Let&#8217;s cook.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_140918_2bb058f1-405b-4ad7-a38f-5754f8d8c7c2-1024x1024.png\" alt=\"\" class=\"wp-image-1696\" srcset=\"https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_140918_2bb058f1-405b-4ad7-a38f-5754f8d8c7c2-1024x1024.png 1024w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_140918_2bb058f1-405b-4ad7-a38f-5754f8d8c7c2-300x300.png 300w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_140918_2bb058f1-405b-4ad7-a38f-5754f8d8c7c2-150x150.png 150w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_140918_2bb058f1-405b-4ad7-a38f-5754f8d8c7c2-768x768.png 768w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_140918_2bb058f1-405b-4ad7-a38f-5754f8d8c7c2-1536x1536.png 1536w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_140918_2bb058f1-405b-4ad7-a38f-5754f8d8c7c2.png 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><em>Serves 4.<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 veal cutlets (about 1.5 lbs \/ 700g), pounded thin<\/li>\n\n\n\n<li>4 slices prosciutto<\/li>\n\n\n\n<li>12 fresh sage leaves<\/li>\n\n\n\n<li>\u00bd cup all-purpose flour<\/li>\n\n\n\n<li>2 tablespoons olive oil<\/li>\n\n\n\n<li>2 tablespoons unsalted butter<\/li>\n\n\n\n<li>\u00bd cup dry white wine<\/li>\n\n\n\n<li>\u00bc cup chicken broth<\/li>\n\n\n\n<li>Salt and black pepper<\/li>\n\n\n\n<li>Lemon wedges for serving<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Step-by-Step Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: Assemble the Saltimbocca<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>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.<\/li>\n\n\n\n<li>Dredge veal in flour, shake off excess (prosciutto side up, don&#8217;t coat it).<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2: Sear the Veal<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.<\/li>\n\n\n\n<li>Place veal prosciutto-side down. Cook 2 minutes until golden. Flip. Cook 1-2 more minutes. Remove to a plate.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3: Make the Sauce<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Add wine to the pan, scraping up brown bits. Simmer 1 minute.<\/li>\n\n\n\n<li>Add broth and remaining butter. Simmer 1 minute until slightly thickened.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 4: Finish and Serve<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Return veal to pan, turning to coat in sauce (30 seconds).<\/li>\n\n\n\n<li>Serve immediately with lemon wedges and sauce spooned over.<\/li>\n\n\n\n<li>Add roasted potatoes or polenta. Mangia.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Summary<\/h2>\n\n\n\n<p><strong>Prep Time:<\/strong> 5 minutes | <strong>Cook Time:<\/strong> 10 minutes | <strong>Total Time:<\/strong> 15 minutes<\/p>\n\n\n\n<p><strong>Yield:<\/strong> 4 servings<\/p>\n\n\n\n<p><strong>Difficulty:<\/strong> Easy<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Storage Notes<\/h2>\n\n\n\n<p>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&#8217;t skip the sage\u2014it&#8217;s essential. This sauce also works on pasta. Double the recipe. You&#8217;ll want leftovers.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_141221_b7472ebd-873b-426a-be74-04569ab9e772-1024x1024.png\" alt=\"\" class=\"wp-image-1697\" srcset=\"https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_141221_b7472ebd-873b-426a-be74-04569ab9e772-1024x1024.png 1024w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_141221_b7472ebd-873b-426a-be74-04569ab9e772-300x300.png 300w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_141221_b7472ebd-873b-426a-be74-04569ab9e772-150x150.png 150w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_141221_b7472ebd-873b-426a-be74-04569ab9e772-768x768.png 768w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_141221_b7472ebd-873b-426a-be74-04569ab9e772-1536x1536.png 1536w, https:\/\/cdn.goodlighttravel.com\/sites\/17\/2026\/04\/hf_20260427_141221_b7472ebd-873b-426a-be74-04569ab9e772.png 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Tender veal, earthy sage, salty prosciutto, all in a buttery white wine sauce. Jumps in your mouth. Stays on your favorites list.<\/p>\n","protected":false},"author":1,"featured_media":1695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[973,975,976,977,972,971,974],"class_list":["post-1562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-italian-veal","tag-quick-italian-dinner","tag-roman-veal","tag-sage-and-prosciutto","tag-saltimbocca-recipe","tag-veal-saltimbocca","tag-veal-with-prosciutto"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Veal Saltimbocca: The 15-Minute Italian Classic - The Flavor Index<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/2026\/04\/27\/veal-saltimbocca-the-15-minute-italian-classic\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Veal Saltimbocca: The 15-Minute Italian Classic - The Flavor Index\" \/>\n<meta property=\"og:description\" content=\"Tender veal, earthy sage, salty prosciutto, all in a buttery white wine sauce. 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