Veal Saltimbocca
Veal Saltimbocca is an elegant Italian classic that combines tender veal cutlets with aromatic sage and the delicate saltiness of thinly sliced prosciutto, all brought together in a luxurious white wine and butter sauce. This quick and flavorful dish highlights the art of simplicity, where every ingredient shines. The veal is pounded to perfection, ensuring a tender bite, then lightly floured for a golden sear in a mixture of olive oil and butter. The pan sauce, enriched with dry white wine and chicken stock, infuses the dish with depth and richness. Ready in just 30 minutes, Veal Saltimbocca is perfect for an impressive dinner party or a romantic meal at home. Pair it with sautéed spinach or roasted potatoes for a complete and satisfying experience.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 8 leaves Fresh sage leaves
- 4 slices Thinly sliced prosciutto
- 0.5 cups All-purpose flour
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 0.25 cups Chicken stock
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Place the veal cutlets between two pieces of plastic wrap and use a meat mallet to gently pound them to about 1/4-inch thickness.
Season both sides of the veal cutlets with salt and black pepper.
Place 2 sage leaves on each veal cutlet, then lay a slice of prosciutto over the top, pressing lightly to adhere.
Dredge each veal cutlet in the flour, shaking off any excess.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted and hot.
Cook the veal cutlets, prosciutto side down first, for 1-2 minutes on each side until lightly golden and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
Deglaze the skillet with the white wine, scraping up any browned bits from the pan. Let it cook for about 2 minutes to reduce slightly.
Add the chicken stock to the skillet and bring to a simmer. Let the sauce reduce by about half, 2-3 minutes.
Stir in the remaining 1 tablespoon of butter to finish the sauce and adjust seasoning with salt and pepper if needed.
Return the veal cutlets to the skillet briefly to warm through and coat in the sauce.
Serve the veal saltimbocca hot, spooning some of the sauce over the top of each piece. Pair with your choice of side, such as sautéed spinach or roasted potatoes.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 3607 mg | 157% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 198.0 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2474 mg | 53% | |
*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.
