Monday, February 21, 2022

Veal Saltimbocca

 By: The Food Hunter

Veal Saltimbocca is traditional Italian dish served at just about every trattoria in Rome and features three ingredients: veal, thinly sliced prosciutto and fresh sage leaves.

To make Veal Saltimbocca, veal cutlets are pounded thin, topped with prosciutto and a fresh sage leaf, dredged in flour and fried. The pan is then deglazed with wine and butter to create a decadent sauce.

One thing to keep in mind is the importance of using thin veal cutlets. If you can’t find them in your local grocery you can always order them from Marx Foods. Thick-cut boneless veal chops are also an option as long as you remember to pound them thin. This guarantees tenderness and creates an even thickness for cooking.


Veal Saltimbocca


  • 4 (2-oz.) veal cutlets
  • Kosher salt and freshly ground pepper
  • 8 thin slices of prosciutto
  • 4 fresh sage leaves
  • 1⁄2 cup flour
  • 8 Tbsp. extra-virgin olive oil
  • 6 Tbsp. unsalted butter
  • 1⁄4 cup marsala
  • ½ cup chicken stock


  1. Lightly season veal with salt and pepper to taste.

  2. Lay 2 slices of prosciutto atop each piece of veal, gently pressing prosciutto against veal to adhere. Place a sage leaf on top of the prosciutto and attach them to the veal with toothpicks. Place the flour on a large plate. Dredge each piece of veal in the flour, shake off any excess, and set aside.

  3. In a 12-inch skillet, heat 2 tablespoons of the oil and 2 tablespoons of the butter over medium-high. Add 2 pieces of veal and cook, turning once, until the prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side. Transfer the meat to a paper towel-lined plate; drain and discard the oil and butter from the skillet. Repeat this process with more oil, butter, and the remaining meat. Remove and discard the toothpicks.

  4. Drain and discard the oil and butter from the skillet; place over high heat. Add the marsala; cook, scraping up browned bits, until reduced by half, 1–2 minutes. Add the stock; reduce by half, about 3 minutes. Stir in the remaining tablespoons of butter; reduce heat to medium. Return meat to skillet; cook, turning occasionally, until sauce thickens slightly, 1–2 minutes. Transfer to a platter and serve. 

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