Saltimboccas Veal with Prosciutto and Fresh Sage
Indulge in the flavors of Italy with this classic Saltimbocca Veal with Prosciutto and Fresh Sage recipe, a true showcase of simplicity and elegance. Tender veal cutlets are topped with savory prosciutto and aromatic fresh sage, then lightly seared to golden perfection before being bathed in a velvety white wine pan sauce. This dish is not only visually stunning but also bursts with robust flavor, enhanced by a hint of lemon juice and a sprinkling of fresh parsley for garnish. Ready in just 35 minutes, it’s the perfect choice for an impressive weeknight dinner or a special occasion. Serve this Italian favorite with buttery mashed potatoes or a crisp side salad for a complete, unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces (approximately 4-5 oz each) Veal cutlets
- 4 slices Prosciutto
- 8 leaves Fresh sage leaves
- 0.25 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 pieces Toothpicks
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 0.5 cups Dry white wine
- 1 tablespoon Lemon juice (optional)
- 1 tablespoon Chopped fresh parsley (for garnish, optional)
Instructions
Place the veal cutlets on a clean surface. If they are thick, place them between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet.
Season both sides of the cutlets lightly with salt and black pepper.
Lay one slice of prosciutto on top of each veal cutlet. Place two sage leaves on top of the prosciutto, then secure all layers together with a toothpick.
On a large plate, spread out the flour. Lightly dredge each veal cutlet in the flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter is melted and bubbly.
Add the veal cutlets to the skillet, sage side down, and cook for about 2-3 minutes, or until lightly golden. Carefully flip the cutlets and cook the other side for another 2-3 minutes.
Remove the veal from the skillet and set it aside on a plate, keeping it warm.
In the same skillet, pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for about 3 minutes to reduce slightly.
Stir in the remaining 1 tablespoon of butter and, if desired, the lemon juice, to create a smooth and silky sauce.
Return the veal to the skillet and spoon the sauce over the cutlets. Allow them to heat through for 1-2 minutes.
Transfer the veal to serving plates, drizzle with the pan sauce, and garnish with chopped parsley if desired. Serve immediately.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
