Veal Saltimbocca
Tender veal cutlets topped with prosciutto and fresh sage, quickly pan-fried and finished with a buttery white wine sauce. This Roman classic comes together in minutes, with the savory ham and aromatic sage infusing the veal as it cooks. The name means 'jump in the mouth' — and one bite tells you why.
For 4 servings
- prep · ~5 min
Pound the veal cutlets thin.
1.Place veal cutlets between two sheets of plastic wrap.2.Pound gently with a meat mallet or rolling pin to an even 1/4-inch thickness.3.Pat the cutlets dry with paper towels. - assemble · ~5 min
Assemble the saltimbocca bundles.
1.Place a slice of prosciutto on each veal cutlet, trimming to fit.2.Place 2 sage leaves on top of the prosciutto on each cutlet.3.Secure everything with toothpicks, weaving through the layers.TIPWeave the toothpick in and out like a stitch — it holds the prosciutto and sage flat against the meat. - prep · ~2 min
Season and dredge the cutlets.
1.Season both sides of each cutlet with a pinch of salt and black pepper.2.Spread flour on a plate and lightly dredge each cutlet, shaking off excess.TIPProsciutto is already salty, so go light on the salt. - fry · ~5 min
Pan-fry the veal until golden.
1.Heat olive oil in a large skillet over medium-high heat until shimmering.2.Place cutlets prosciutto-side down and cook until golden, about 2 minutes.3.Flip carefully and cook the other side until veal is just cooked through, about 2 minutes more.4.Transfer to a warm plate and tent loosely with foil.TIPWork in batches if needed — don't crowd the pan or the veal will steam instead of sear. - simmer · ~3 min
Make the white wine pan sauce.
1.Reduce heat to medium and add butter to the same skillet.2.Pour in the white wine and water, scraping up any browned bits with a wooden spoon.3.Simmer until reduced by half and slightly syrupy, about 2 to 3 minutes.TIPThose browned bits at the bottom are pure flavor — scrape them all up. - assemble · ~1 min
Finish and serve.
1.Return the veal cutlets to the skillet, prosciutto-side up.2.Spoon the pan sauce over the top.3.Serve immediately with lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound veal to an even 1/4-inch thickness for quick, even cooking.
- 2Weave toothpicks through all layers like a stitch to keep prosciutto and sage secure.
- 3Go light on salt — prosciutto is already salty and will season the meat.
- 4Cook prosciutto-side down first so it crisps and renders fat into the pan.
- 5Don't crowd the pan; work in batches to ensure a golden sear, not steamed meat.
- 6Scrape up browned bits from the pan — they are the foundation of the sauce's flavor.
- 7Serve immediately after saucing; veal cutlets are thin and can dry out if held.
Adapt it for your goals.
Chicken saltimbocca
Substitute boneless skinless chicken breasts or thighs for veal; pound to 1/4-inch thickness and cook until internal temp reaches 165°F. A leaner, more accessible protein option.
veal saltimbocca with marsalaVeal saltimbocca with marsala
Replace white wine with dry Marsala wine for a richer, slightly sweet sauce. Traditional in some Italian regions and pairs beautifully with the sage.
gluten freeGluten-free
Swap all-purpose flour for rice flour or cornstarch for dredging; both crisp nicely and are naturally gluten-free. Use tamari or coconut aminos if adding any soy-based seasoning (not needed here).
Why this is on our healthy list.
Lean Protein Source
Veal cutlets are a lean meat, providing high-quality protein essential for muscle repair and satiety, with less fat than many beef cuts.
Rich in B Vitamins
Veal contains B vitamins, including B12 and niacin, which support energy metabolism and nervous system function.
Aromatic Sage with Antioxidants
Fresh sage leaves contribute antioxidants and anti-inflammatory compounds, adding both flavor and a nutritional boost.
Frequently asked questions
Yes, scaloppine are the same thing — thinly sliced veal cutlets. Just pound them to 1/4-inch thickness as directed.
