Description
Tender, savory, and full of flavor, this Veal Saltimbocca recipe is an Italian classic! Made with thin veal cutlets, fresh sage, and prosciutto, it’s a quick and elegant dish perfect for any occasion.
Ingredients
Units
Scale
- 4 veal cutlets (about 1/4 lb each), pounded thin
- 4 slices prosciutto
- 4 fresh sage leaves
- Salt and pepper, to taste
- 1/2 cup white wine
- 2 tbsp butter
- Toothpicks
Instructions
- Prepare the Veal: Place each veal cutlet between two pieces of plastic wrap and pound to 1/4-inch thickness. Top each with a slice of prosciutto and a sage leaf, securing with a toothpick.
- Pan-Fry the Veal: In a frying pan, melt 1 tbsp butter over medium heat. Add the veal cutlets, prosciutto side down, and cook for 2-3 minutes per side until golden. Remove from pan.
- Make the Sauce: Add white wine to deglaze the pan, scraping up any bits. Allow it to reduce, then add the remaining butter and stir until the sauce is smooth.
- Serve: Remove toothpicks and arrange veal on a plate. Pour sauce over top and garnish with additional sage if desired.
Notes
Alternative Meats: Try chicken, pork, or beef if veal is unavailable, adjusting the cooking time as needed.
Wine Substitute: For a non-alcoholic option, use chicken broth with a splash of lemon juice.
Make It Creamy: Add a splash of cream to the sauce for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 320
- Sodium: 500mg
- Fat: 25g
- Carbohydrates: 2g
- Protein: 20g