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A classic Italian dish where tender veal cutlets are topped with savory prosciutto and fresh sage, then pan-seared and finished with a delicate white wine and butter sauce. 'Saltimbocca' means 'jumps in the mouth,' a testament to its incredible flavor. It's elegant, delicious, and surprisingly quick to prepare.
Prepare the Veal Cutlets
Dredge the Veal
Sear the Veal
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A classic Italian dish where tender veal cutlets are topped with savory prosciutto and fresh sage, then pan-seared and finished with a delicate white wine and butter sauce. 'Saltimbocca' means 'jumps in the mouth,' a testament to its incredible flavor. It's elegant, delicious, and surprisingly quick to prepare.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 343.31 calories per serving with 29.3g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Create the Pan Sauce
Serve
Substitute the veal with thinly pounded chicken breast or pork loin for a delicious alternative. Adjust cooking times as needed.
Use a dry Marsala wine instead of white wine for a nuttier, slightly sweeter, and more complex sauce.
For a richer sauce, add 2-3 tablespoons of heavy cream to the pan along with the chicken broth.
Instead of leaving them flat, roll the veal cutlets up with the prosciutto and sage inside, secure with a toothpick, and then dredge and sear.
Veal is a high-quality protein that is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides significant amounts of B vitamins, particularly B12 and niacin, which are crucial for energy production, brain function, and maintaining a healthy nervous system.
Fresh sage is not just for flavor; it contains powerful antioxidants like rosmarinic acid, which help protect the body's cells from damage by free radicals.
A typical serving of Veal Saltimbocca contains approximately 450-550 calories, depending on the size of the cutlet and the amount of butter and oil used.
Veal Saltimbocca can be part of a balanced diet. Veal is a great source of lean protein and B vitamins. However, the dish is also prepared with butter and prosciutto, which contribute saturated fat and sodium. Enjoy it in moderation.
Veal scallopini or cutlets are the best choice. They are thin cuts from the leg that are tender and cook very quickly, which is ideal for this dish.
It pairs beautifully with creamy polenta, risotto Milanese, simple buttered pasta, or roasted asparagus or green beans to soak up the delicious pan sauce.
Saltimbocca is best served immediately after cooking to ensure the veal is tender and the prosciutto is crisp. You can, however, prepare the veal cutlets (pounding and layering with prosciutto and sage) a few hours in advance and store them covered in the refrigerator.
Toughness is almost always due to overcooking. Because the cutlets are pounded so thin, they only need 1-2 minutes per side. Cook them just until they are no longer pink inside.