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veal saltimbocca with prosciutto sage and white wine sauce
matthewcutolo

Veal Saltimbocca

Veal Saltimbocca is a classic Roman dish made with thin veal cutlets layered with prosciutto and sage, then finished in a white wine and butter sauce. Simple, elegant, and full of flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 6 thin veal scallopini about 4 oz each
  • 6 slices prosciutto di Parma
  • 6 fresh sage leaves
  • 2 tbsp olive oil
  • 4 tbsp butter divided
  • ½ cup dry white wine
  • Flour for dredging
  • Salt & black pepper q.b.

Method
 

  1. Layer each piece of veal with a slice of prosciutto and a fresh sage leaf. Secure with a toothpick.
  2. Lightly dredge both sides in flour and shake off any excess.
  3. Heat olive oil and 2 tablespoons butter in a wide pan over medium-high heat.
  4. Place the veal prosciutto-side down first and season lightly with salt and pepper.
  5. Cook for 1–2 minutes, until the prosciutto is golden and slightly crisp.
  6. Flip and cook the other side for another 1–2 minutes.
  7. Add the white wine and scrape up any browned bits from the pan. Let it reduce by about half.
  8. Turn off the heat and swirl in the remaining butter until the sauce becomes glossy and emulsified.
  9. Spoon the sauce over the veal and serve immediately.

Notes

Always cook prosciutto-side down first so it crisps properly.
Do not overcook the veal — it should remain tender.
Turning off the heat before adding butter ensures a smooth, emulsified sauce.
Use a dry white wine like Pinot Grigio for best results.