Veal Scaloppine Saltimbocca
Tender, flavorful, and elegantly simple, Veal Scaloppine Saltimbocca is a classic Italian dish that elevates weeknight dining or special occasions. This recipe features melt-in-your-mouth veal cutlets layered with fresh sage and thinly sliced prosciutto, then lightly dredged in flour and pan-seared to golden perfection. A vibrant pan sauce made with dry white wine, chicken stock, and a touch of lemon juice adds a delightful tang, complementing the savory richness of the veal. This 30-minute dish is quick to prepare yet delivers restaurant-quality results, making it an impressive choice for dinner parties or a cozy homemade meal. Serve it alongside sautéed spinach or roasted potatoes for an unforgettable Italian feast.
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Recipe Information
Ingredients
- 4 pieces (about 4 ounces each, pounded thin) Veal cutlets
- 8 leaves Fresh sage leaves
- 4 pieces Thin slices of prosciutto
- 1/2 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1/2 cup Dry white wine
- 1/2 cup Chicken stock
- 1 tablespoon Lemon juice
- 1 tablespoon (optional for garnish) Chopped parsley
Instructions
Lay the veal cutlets flat on a clean surface. Place 2 sage leaves on each cutlet, then top with a slice of prosciutto. Gently press down so the prosciutto adheres to the veal.
In a shallow dish, combine the flour with salt and pepper. Lightly dredge each cutlet in the flour mixture, shaking off the excess.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbling.
Cook the veal cutlets prosciutto-side down first, in batches if necessary, for about 2-3 minutes until the prosciutto is crispy. Flip and cook the other side for an additional 2 minutes until golden brown. Remove the cutlets and set them aside on a plate.
Deglaze the skillet by adding the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon and let the wine reduce by half, about 2 minutes.
Add the chicken stock and lemon juice to the skillet, stirring to combine. Let the sauce simmer for another 2-3 minutes until slightly thickened.
Return the veal cutlets to the skillet, spooning the sauce over the top. Cook for 1-2 additional minutes to warm through.
Transfer the veal scaloppine saltimbocca to serving plates, spoon the sauce over the top, and garnish with chopped parsley if desired.
Serve immediately with your choice of side, such as sautéed spinach, roasted potatoes, or a fresh salad.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2011 mg | 87% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.2 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1912 mg | 41% | |
*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.
