Veal Saltimbocca

veal saltimbocca
  • 6Servings


  • 6 veal cutlets, pounded
  • salt and pepper
  • 6 thin slices prosciutto do parma
  • 6 large (or 12 small) sage leaves
  • flour, for coating
  • 4 tablespoons butter
  • 2 tablespoons EVOO
  • 1/2 cup dry while wine or vermouth


Season the veal with salt and pepper; cover with the prosciutto. Top with the sage leaves; secure them by weaving in a toothpick horizontally (see photo, right). Place the flour on a plate, add the veal and turn to coat; shake off any excess.

In a large skillet, heat 2 tbsp. butter and the EVOO over medium- high heat until foaming. Working in batches, add the veal and cook, turning once, until browned and crisp, about 3 minutes. Transfer to a plate. Deglaze the pan with the wine. Stir in the remaining 2 tbsp. butter to melt and thicken the sauce.

To serve, spoon the pan sauce over the saltimbocca.