If you’re searching for a dish that’s bursting with classic Italian charm yet surprisingly simple to prepare, the Saltimbocca with Veal, Sage, and Prosciutto Recipe is going to steal your heart (and your taste buds). This elegant yet rustic dish features tender veal cutlets wrapped in savory prosciutto and fragrant sage leaves, all seared to golden perfection. The luscious finish comes from a silky white wine and butter sauce that elevates every bite, making it a wonderful centerpiece for any meal that’s sure to impress your family or guests without requiring hours in the kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, thoughtfully chosen ingredients—each one playing a vital role in creating those signature flavors and textures. From the tender veal and aromatic sage to the melt-in-your-mouth prosciutto and rich butter, everything works harmoniously to bring this dish alive.
- Veal steaks (2 x 80g / 3 oz thin cutlets): Choose thin, tender cuts for quick cooking and delicate texture.
- Black pepper (1/4 tsp): Adds just the right amount of subtle warmth without overpowering.
- Sage leaves (4 large): These give the dish its earthy, herbal fragrance and pair beautifully with the veal.
- Prosciutto slices (4, finely sliced): Provides a salty, savory wrap that crisps gently when cooked.
- Flour (2 tbsp, plain/all-purpose): Lightly dusts the veal to help achieve a golden crust.
- Olive oil (2 tbsp): For searing the veal, bringing out its natural flavors while keeping it moist.
- Cold unsalted butter (50 g / 3 tbsp, cut into cubes): Finishes the sauce with a velvety richness and smooth texture.
- White wine (1/4 cup, Pinot Grigio or Chardonnay): Creates the lovely sauce base with acidity and subtle fruity notes.
- Salt (small pinch): Enhances all the flavors without overwhelming the dish.
How to Make Saltimbocca with Veal, Sage, and Prosciutto Recipe
Step 1: Prep and Assemble Your Veal Cutlets
Begin by seasoning the thin veal steaks lightly with black pepper. Then, dust each piece with flour, shaking off any excess. This step ensures that when you sear the cutlets, they develop a beautiful golden crust that locks in moisture. Place a sage leaf on top of each veal cutlet, then wrap each one with a slice of prosciutto, securing it neatly to hold all the flavors together throughout cooking.
Step 2: Sear the Veal in Olive Oil
Heat your olive oil over medium-high heat in a large skillet. Once shimmering, carefully add the prepared veal cutlets, prosciutto side down first. Sear them until the prosciutto starts to crisp and develop rich color—about 2 minutes per side. This quick cooking keeps the veal tender and allows the sage and prosciutto to infuse the meat with their aromatic qualities.
Step 3: Create the Signature White Wine Sauce
Remove the cooked veal from the pan and set aside, keeping them warm. Into the same pan, pour the white wine and let it bubble up gently, scraping up all those wonderful browned bits from the bottom. This is where a lot of the flavor magic happens! Allow the wine to reduce slightly, concentrating its taste before stirring in the cold cubes of unsalted butter. Whisk or swirl the pan until the butter melts and forms a glossy, rich sauce.
Step 4: Bring It All Together
Return the veal cutlets to the pan briefly, spooning the silky sauce over them to soak up those fabulous flavors. Just a minute or two is enough to let everything marry perfectly. A small pinch of salt can be added here if needed, but be cautious as the prosciutto already adds saltiness. With the sauce coating the veal and that herbal aroma from the sage filling your kitchen, your Saltimbocca with Veal, Sage, and Prosciutto Recipe is ready to delight.
How to Serve Saltimbocca with Veal, Sage, and Prosciutto Recipe
Garnishes
A simple garnish of fresh sage leaves adds a pop of green and accentuates the herbal notes beautifully. You might also sprinkle a few extra turns of freshly ground black pepper right before serving to brighten the flavors. A wedge of lemon on the side can provide a fresh zing for those who like a touch of citrus.
Side Dishes
This Saltimbocca recipe pairs wonderfully with light, complementary sides. Consider serving it alongside buttery mashed potatoes or a creamy polenta, which balance the dish’s richness perfectly. Alternatively, crisp steamed green beans or a fresh arugula salad with a lemon vinaigrette offer a refreshing counterpoint that keeps the plate vibrant and balanced.
Creative Ways to Present
For a special occasion, try plating the veal cutlets atop a bed of sautéed spinach or grilled asparagus spears for added color and texture. Drizzle the luscious white wine sauce artfully around the plate instead of pouring it all over, giving a restaurant-quality finish. If you’re feeling adventurous, serve mini versions as elegant appetizers on toasted crostini, garnished with microgreens for a bold and creative twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, tightly wrap the veal cutlets in plastic wrap or store them in an airtight container. Keep them refrigerated and enjoy within 2 days to preserve the tender texture and fresh flavors of the sage and prosciutto.
Freezing
While best enjoyed fresh, you can freeze cooked Saltimbocca with Veal, Sage, and Prosciutto Recipe. Place the cooled cutlets in a freezer-safe container or zip-lock bag, removing as much air as possible. Freeze for up to 1 month, but be aware that the texture may slightly soften upon thawing due to the delicate veal.
Reheating
Reheat leftovers gently in a low oven or a skillet over medium heat to avoid drying out the veal. Spoon any reserved sauce over the cutlets while warming to keep them moist and flavorful. Avoid microwaving if possible, as it can toughen the meat and wilt the prosciutto.
FAQs
Can I use chicken instead of veal for this recipe?
Absolutely! Chicken breasts or thighs can be thinly sliced and used to create a delicious version of Saltimbocca, though veal remains the traditional choice for its tenderness and flavor.
What wine works best in the sauce?
Dry white wines like Pinot Grigio or Chardonnay lend a bright, fruity acidity that balances the richness of the butter and prosciutto perfectly.
How do I keep the prosciutto from becoming chewy?
Using thinly sliced prosciutto and cooking the cutlets quickly over medium-high heat ensures the prosciutto crisps gently without becoming tough.
Can I prepare any parts of this recipe ahead of time?
You can assemble the veal, sage, and prosciutto wraps a few hours in advance and keep them covered in the fridge, which makes cooking quicker when you’re ready to eat.
What if I don’t have fresh sage?
Fresh sage is ideal for its vibrant flavor, but dried sage can be used in a pinch. Use sparingly since dried herbs are more concentrated.
Final Thoughts
There is something utterly satisfying about mastering the Saltimbocca with Veal, Sage, and Prosciutto Recipe. Its simplicity, combined with elegant, bold flavors, makes it a standout dish that’s surprisingly easy to prepare. Whether you’re cooking for a special dinner or just treating yourself to a beautiful meal, I promise this recipe will become a beloved favorite in your kitchen. So go ahead, gather those few simple ingredients, and let the magic of Italian flavors brighten your day!
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Saltimbocca with Veal, Sage, and Prosciutto Recipe
- Prep Time: 7 minutes
- Cook Time: 5 minutes
- Total Time: 12 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Saltimbocca is a classic Italian dish featuring tender veal steaks topped with aromatic sage and savory prosciutto, quickly pan-fried to perfection and finished with a luscious white wine and butter sauce. This simple yet elegant recipe yields a flavorful meal that brilliantly balances meatiness with herbaceous brightness and creamy richness.
Ingredients
Meat and Seasoning
- 2 x 80g / 3 oz thin veal steaks or boneless cutlets
- 1/4 tsp black pepper
- Small pinch of salt
Toppings and Flour
- 4 large sage leaves
- 4 prosciutto slices (finely sliced)
- 2 tbsp plain/all-purpose flour
Cooking Ingredients
- 2 tbsp olive oil
- 50 g / 3 tbsp cold unsalted butter, cut into 1cm / 1/3″ cubes
- 1/4 cup white wine (pinot grigio or chardonnay)
Instructions
- Prepare the Veal: Lightly season the thin veal steaks on both sides with black pepper and a small pinch of salt. Then, lay one large sage leaf on each piece of veal, followed by wrapping each with a slice of finely sliced prosciutto, pressing gently to adhere.
- Dredge the Veal: Lightly coat each veal parcel with plain/all-purpose flour, shaking off any excess to ensure an even, thin coating that will help create a delicate crust during cooking.
- Cook the Veal: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the veal parcels and cook for about 2 minutes on each side, or until the prosciutto is crispy and veal is cooked through but still tender. Remove the cooked veal from the skillet and set aside to keep warm.
- Make the Sauce: Reduce the heat to medium and carefully add the white wine to the same skillet, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, intensifying the flavor. Stir in the cold, cubed butter piece by piece until the sauce becomes smooth and silky. Spoon the sauce over the veal and serve immediately.
Notes
- Use thin cut veal cutlets for quick and even cooking.
- Prosciutto should be finely sliced to crisp nicely without overpowering the dish.
- Cold butter is essential for emulsifying the sauce to a velvety texture.
- White wine varieties such as Pinot Grigio or Chardonnay complement the dish perfectly.
