Italian Veal Saltimbocca Recipe

What is Saltimbocca?

Saltimbocca is a classic Italian dish. It translates to “jump in the mouth”, because the taste is so delicious. It’s traditionally made with veal, prosciutto, and sage. It’s pan fried and finished in a rich white wine and butter sauce. Amazing!

This dish is very simple but it feels elegant. It has a delicate taste that’s hard to resist. It’s definitely a staple in Italian households and restaurants around the world. Saltimbocca has inspired many delicious variations, but the original version is always a timeless favorite.

Key Ingredients & Substitutions for Veal Saltimbocca

Veal: This dish is traditionally made with veal, but chicken, pork, or thinly sliced beef work great too—just adjust the cooking time to the meat.

Prosciutto: Creates a salty, savory punch to the dish. No prosciutto? Thinly sliced ham or pancetta make excellent substitutes.

Sage: Fresh sage is a must for that authentic flavor. If you’re out of fresh, a little dried sage will do—just use it sparingly.

White Wine: Perfect for deglazing the pan and making the sauce. A dry white like Pinot Grigio works beautifully. For a non-alcoholic option, swap it with chicken broth and a splash of lemon juice.

Butter: Adds richness and silky texture to the sauce. Want it lighter? Use olive oil instead—it’s just as delicious!

Tools You’ll Need

• Meat Mallet: For pounding the veal or meat to a thin, even layer.
• Large Frying Pan: Ideal for pan-frying the meat and creating the sauce.
• Toothpicks: To secure the prosciutto and sage to the meat.
• Tongs: For flipping the meat without tearing.

Step-by-Step Instructions for Veal Saltimbocca

Prepare the Veal

1. Pound the Veal: Place each veal cutlet between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound each piece to about 1/4-inch thickness.
2. Assemble the Saltimbocca: Place a slice of prosciutto and a fresh sage leaf on top of each veal cutlet. Secure with a toothpick to keep the toppings in place.

Pan-Fry the Veal

3. Heat the Pan: In a large frying pan, melt a tablespoon of butter over medium heat. Once the butter is foaming, add the veal cutlets, prosciutto side down.
4. Cook the Veal: Pan-fry each side for about 2-3 minutes or until golden. Remove from the pan and set aside, covering lightly to keep warm.

Make the Sauce

5. Deglaze with White Wine: Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Let the wine reduce for a few minutes until it’s almost evaporated.
6. Finish the Sauce: Lower the heat and add another tablespoon of butter to the pan, stirring to create a smooth sauce.

Serve

7. Plate the Saltimbocca: Remove the toothpicks and arrange the veal on a serving plate. Pour the warm sauce over the top and garnish with extra sage leaves if desired.

Expert Tips for Perfect Veal Saltimbocca

Choose Thin Meat: Thin cutlets cook quickly and evenly, keeping them tender. If you’re using chicken or pork, give them a gentle pounding to match the thickness of veal.

Don’t Skimp on Sage: Fresh sage is key for authentic Saltimbocca. If you only have dried sage, use it sparingly—it’s much stronger!

Use a Good Wine: A dry white wine makes all the difference. Pick one you’d actually enjoy sipping—it’ll shine in the sauce!

Serving Suggestions

• Mashed Potatoes: The creamy texture pairs beautifully with the savory sauce.
• Garlic Bread: Make this homemade cheesy garlic bread recipe, for a tasty meal.
• Roasted Vegetables: Serve with asparagus, carrots, or green beans for a balanced meal.
• Fresh Salad: A light side salad with lemon vinaigrette complements the richness of the Saltimbocca.

Make-Ahead and Storage

Make-Ahead: You can prep the cutlets ahead by pounding and assembling them with prosciutto and sage. Keep them in the fridge until you’re ready to cook—they’ll stay fresh and save you time later!

Storage: Got leftovers? Store them in an airtight container in the fridge for up to 2 days.

Reheating: Warm gently in a frying pan over low heat. Add a splash of broth or wine to keep the sauce saucy and the meat tender.

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