Veal Saltimbocca with Prosciutto and Sage Recipe

Veal Saltimbocca – tender veal cutlets wrapped in crisp, salty prosciutto and aromatic sage. This classic Roman dish is pan‑fried until juicy and lightly browned, then finished with a quick wine pan sauce and a squeeze of lemon. Elegant yet simple, it pairs beautifully with roast potatoes, asparagus, broccolini or a fresh salad.

What does Saltimbocca Mean?

Saltimbocca literally means “jump in the mouth” in Italian — a fitting name for this flavourful dish. It’s quick to prepare, requires few ingredients and delivers a refined result.

• Fast: The thin, pounded cutlets cook in just 4–5 minutes per side, so start your sides first.
• Easy: Pound the veal to an even thickness or ask your butcher to do it, lay on prosciutto and sage, then pan‑fry.
• Impressive: The presentation is elegant and restaurant‑worthy with minimal effort.
• Delicious: The combination of delicate veal, salty prosciutto, fragrant sage and bright lemon is irresistible.

Simple recipes like this highlight high‑quality ingredients. Whether it’s a special dinner, a romantic meal or an elevated weeknight option, veal saltimbocca feels special and is easy to prepare ahead if needed.

Why You Should Pound the Meat

Pounding veal ensures even thickness so the cutlets cook quickly and stay tender. If the meat is too thick you’ll need longer cooking times at high heat, which can make it tough. Aim for about 1/4 inch (6 mm) thickness for best results.

How to Make Veal Saltimbocca – Step by Step

Place each veal cutlet between two sheets of plastic wrap and gently pound with a rolling pin or meat mallet until about 1/4 inch thick.

Lay a slice of prosciutto over each cutlet, place a large sage leaf on top and secure with a small wooden skewer.

Lightly dust both sides of the cutlets with all‑purpose flour and shake off any excess. Heat olive oil in a large skillet over medium‑high heat and fry the cutlets until golden and slightly crisp, about 4–5 minutes per side depending on thickness. Remove the cutlets and keep warm.

Add white wine (or Marsala) to the hot pan to deglaze, scraping up the brown bits. Reduce the liquid by about half, then return the cutlets to the pan briefly to warm through. Finish with a squeeze of fresh lemon and serve immediately.

Can I Use Chicken Instead?

Yes. If veal is hard to source or you want a more economical option, thin chicken cutlets work well. Turkey or pork escalopes are also fine substitutes. Follow the same technique — pound thin, wrap in prosciutto and sage, then pan‑fry — and adjust cooking time until cooked through.

Serving Suggestions

Veal saltimbocca pairs well with roast potatoes, creamy mashed potatoes, roasted asparagus, broccolini or grilled vegetables, and a crisp green salad. It can be served light or as a comforting main alongside a generous scoop of mashed potatoes.

Top Tips for Making Veal Saltimbocca

• Pound the meat thin to keep it tender and ensure even cooking.
• Use white wine or Marsala for the pan sauce — both work well.
• Dredging the cutlets in flour creates a light coating and helps thicken the sauce; skip the flour if you prefer.
• If preparing in advance, wait to dredge in flour until just before frying to avoid a soggy coating.
• Avoid overcooking; thin cutlets need only about 4 minutes per side.
• Finish with fresh lemon juice to brighten the dish and cut through the saltiness.
• Chicken, turkey or pork can be used as alternatives to veal.
• Store leftovers in the fridge for 1–2 days; reheat gently until hot throughout or enjoy cold.

Veal Saltimbocca

By Emily

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 4

Veal cutlets wrapped in prosciutto and sage, pan‑fried until juicy and served with a simple wine sauce and lemon. A classic, elegant Italian favourite.

Ingredients

• 6 veal cutlets (escalopes)
• 1/2 cup (80g) all purpose flour
• 6 slices prosciutto
• 6 large sage leaves
• 1/2 cup (125ml) white wine or Marsala
• 2 tbsp olive oil
• 6 toothpicks to secure the cutlets
• Lemon wedges, for serving

Instructions

1. Place each veal cutlet between two sheets of plastic wrap and gently pound with a rolling pin or meat mallet until about 1/4 inch (6 mm) thick.
2. Lay a slice of prosciutto over each cutlet, top with a sage leaf and secure with a toothpick.
3. Lightly dredge both sides of the cutlets in flour, shaking off excess.
4. Heat the olive oil in a large skillet over medium‑high heat. Fry the cutlets until golden and slightly crisp, about 4–5 minutes per side. Remove and keep warm.
5. Add the white wine to the hot pan and scrape up the browned bits. Reduce the liquid by half.
6. Return the cutlets to the pan to warm briefly, finish with a squeeze of lemon and serve immediately.

Notes

• Pound the meat thin to keep it tender and ensure quick, even cooking.
• Use white wine or Marsala for the pan sauce.
• Flouring the cutlets gives a light coating and helps thicken the sauce; if prepping ahead, wait to flour until just before frying.
• Do not overcook; thin cutlets cook fast.
• Finish with fresh lemon to balance the salty prosciutto.
• Substitutes: chicken, turkey or pork work well.
• Store leftovers in the fridge for 1–2 days; reheat gently.

Nutrition

Calories: 491 kcal |
Carbohydrates: 12 g |
Protein: 56 g |
Fat: 19 g

Nutrition information is an estimate and should be used as a guide.