The flavors of Italy come alive in this iconic dish: Veal Saltimbocca. Tender veal cutlets, prosciutto, and fresh sage are a match made in heaven, all wrapped up in a rich white wine sauce. But why stop there? We’ve gathered 18 mouth-watering variations on the classic recipe to give you endless inspiration for your next dinner party or special occasion. From traditional takes with sage and prosciutto, to creative twists like lemon butter and sun-dried tomato pesto, we’ve got you covered.
Read on to discover the secrets behind each dish, and get ready to impress your guests with these show-stopping veal saltimbocca recipes…
Traditional Veal Saltimbocca with Sage and Prosciutto
This classic Italian dish is a masterclass in simplicity, allowing the delicate flavors of veal, sage, and prosciutto to shine. With just a few ingredients and minimal preparation, you’ll be treated to a rich and satisfying meal.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 6 slices of prosciutto
– 2 tablespoons of butter
– 2 sprigs of fresh sage
– Salt and pepper to taste
– White wine (optional)
Instructions:
1. Season the veal cutlets with salt and pepper.
2. Wrap each cutlet with a slice of prosciutto, securing it with a toothpick if needed.
3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the veal-prosciutto bundles and cook for 2-3 minutes on each side, or until cooked through.
4. Remove the veal from the skillet and set aside. Reduce heat to low and add the remaining 1 tablespoon of butter.
5. Add the sage sprigs to the skillet and cook for 1 minute, or until fragrant.
6. Serve the veal with the sage-infused butter spooned over the top.
Cooking Time: 12-15 minutes
Veal Saltimbocca alla Romana with White Wine Sauce
This classic Italian dish combines tender veal cutlets with salty prosciutto and fresh parsley, served in a rich white wine sauce. A perfect representation of Roman culinary tradition.
Ingredients:
– 4 veal cutlets (6 oz each)
– 4 slices prosciutto
– 2 tbsp chopped fresh parsley
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 tbsp butter
– Salt and pepper to taste
Instructions:
1. Season the veal with salt and pepper.
2. Wrap each cutlet with a slice of prosciutto, securing with toothpicks if needed.
3. Heat butter in a large skillet over medium-high heat. Add the veal and cook for 2-3 minutes on each side, or until browned.
4. Remove the veal from the skillet and set aside.
5. Reduce heat to medium and add white wine, chicken broth, and parsley to the skillet. Simmer for 2-3 minutes, stirring occasionally.
6. Return the veal to the skillet and simmer in the sauce for an additional 2-3 minutes.
7. Serve hot, garnished with additional parsley if desired.
Cooking Time: 12-15 minutes
Quick and Easy Veal Saltimbocca with Lemon Butter
This Italian-inspired dish combines tender veal cutlets with the brightness of lemon butter, all wrapped up in a delicate prosciutto package. With just a few ingredients and simple steps, you’ll have a sophisticated meal on the table in no time.
Ingredients:
– 4 veal cutlets
– 1/4 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
– 2 slices of prosciutto
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Season the veal cutlets with salt and pepper.
3. In a small saucepan, melt the butter over medium heat. Stir in lemon juice until well combined.
4. Place a slice of prosciutto on each veal cutlet.
5. Cook the veal for 2-3 minutes per side, or until cooked through.
6. Serve with the lemon butter spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Veal Saltimbocca Rolls with Spinach and Mozzarella
Elevate your dinner game with these tender veal rolls, infused with the brightness of spinach and melted mozzarella. This recipe combines the flavors of Italy’s iconic saltimbocca dish with a delicious twist.
Ingredients:
– 8 oz veal scallopini
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 6 prosciutto slices
– 6 fresh sage leaves
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté garlic and spinach until wilted.
3. Season veal with salt and pepper. Place a slice of prosciutto and a sage leaf on each piece.
4. Roll up the veal, securing with toothpicks if needed. Dip in beaten eggs and then coat in breadcrumbs.
5. Heat olive oil in a large skillet. Fry rolls until golden brown (about 3-4 minutes per side).
6. Transfer to baking dish and top each roll with mozzarella cheese. Bake for 8-10 minutes, or until cheese is melted and bubbly.
Cooking Time: 15-18 minutes
Crispy Veal Saltimbocca with Parmesan Crust
This classic Italian dish gets a crispy twist with a crunchy Parmesan crust and tender veal cutlets. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 veal cutlets, pounded thin
– 1/2 cup freshly ground black pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal cutlets with salt and black pepper.
3. In a shallow dish, mix together Parmesan cheese and parsley.
4. Dip each veal cutlet in the cheese mixture, coating evenly.
5. Place coated veal on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 12-15 minutes or until crispy and cooked through.
Cooking Time: 12-15 minutes
Veal Saltimbocca with Marsala Wine Reduction
Experience the rich flavors of Italy’s Veneto region with this classic veal dish, elevated by a deep and nutty Marsala wine reduction.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup Marsala wine
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
4. Remove veal from skillet and set aside.
5. Reduce Marsala wine in the same skillet over medium-low heat until almost syrupy, stirring occasionally (about 10-12 minutes).
6. Stir in chicken broth, tomato paste, and thyme.
7. Serve veal cutlets with Marsala wine reduction spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Grilled Veal Saltimbocca with Rosemary Infusion
This classic Italian dish gets a flavorful boost from the aromatic infusion of rosemary, perfectly complementing the tender veal. A simple yet elegant recipe for a special occasion.
Ingredients:
– 4 veal cutlets (about 1/2 inch thick)
– 2 tablespoons olive oil
– 4 prosciutto slices, chopped
– 2 sprigs fresh rosemary, chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 1 tablespoon white wine (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, chopped prosciutto, rosemary, and garlic.
3. Brush the mixture evenly onto both sides of the veal cutlets.
4. Season with salt and pepper to taste.
5. Grill veal for 3-4 minutes per side, or until cooked through.
6. Serve hot, garnished with additional rosemary sprigs if desired.
Cooking Time: 12-15 minutes
Veal Saltimbocca with Creamy Mushroom Sauce
This classic Italian dish is a hearty and flavorful celebration of veal, mushrooms, and white wine. With its tender veal cutlets wrapped in prosciutto and sage, served with a rich and creamy mushroom sauce, this recipe is sure to impress.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 4 slices of prosciutto
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 cup of mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup of white wine
– 1 cup of chicken broth
– 2 tablespoons of butter
– 1/2 cup of heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Season veal cutlets with salt and pepper.
3. Wrap each cutlet with a slice of prosciutto, securing with toothpicks if needed.
4. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
5. Add mushrooms and cook until tender, about 5 minutes.
6. Add white wine and chicken broth; simmer until sauce has thickened slightly, about 10 minutes.
7. Stir in butter and heavy cream; season with salt and pepper to taste.
8. Place veal cutlets on a baking sheet lined with parchment paper; spoon mushroom sauce over each cutlet.
9. Bake for 15-20 minutes or until veal is cooked through.
Cooking Time: 25-30 minutes
Herbed Veal Saltimbocca with Garlic Butter
This recipe combines the tender flavor of veal with the brightness of fresh herbs and the richness of garlic butter. Perfect for a special occasion or a cozy night in, this dish is sure to impress.
Ingredients:
– 4 veal cutlets (about 1/4 pound each)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
– 2 slices prosciutto or pancetta
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt, pepper, rosemary, and thyme.
3. Heat olive oil in a large skillet over medium-high heat. Sear veal for 2-3 minutes on each side or until browned.
4. Remove veal from skillet and set aside.
5. Add garlic to skillet and cook for 1 minute or until fragrant.
6. Add prosciutto slices to skillet and cook for 1-2 minutes or until crispy.
7. Return veal to skillet, spooning some of the garlic butter mixture over each cutlet.
8. Transfer skillet to oven and bake for 10-12 minutes or until veal is cooked through.
9. Serve with remaining garlic butter spooned over the top.
Cooking Time: 20-25 minutes
Veal Saltimbocca with Caramelized Onions and Balsamic Glaze
This classic Italian dish combines tender veal cutlets with sweet caramelized onions, rich balsamic glaze, and a hint of fresh thyme. A perfect balance of flavors and textures that will impress your dinner guests.
Ingredients:
– 4 veal cutlets
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup balsamic glaze (homemade or store-bought)
– 1 tablespoon butter
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, caramelize onions over medium heat for 20-25 minutes or until golden brown.
3. Season veal cutlets with salt and pepper. Dust with flour, shaking off excess.
4. Add butter to the skillet and sauté veal cutlets for 2-3 minutes on each side or until cooked through.
5. Reduce heat to low and add balsamic glaze. Simmer for 2-3 minutes or until thickened slightly.
6. Serve veal with caramelized onions, spooning some of the balsamic glaze over the top. Garnish with fresh thyme leaves.
Cooking Time: 25-30 minutes
Stuffed Veal Saltimbocca with Ricotta and Basil
A classic Italian dish gets a creamy twist! This recipe combines tender veal chops, flavorful prosciutto, and fresh basil with a tangy ricotta filling.
Ingredients:
– 4 veal chops (6 oz each)
– 1/2 cup ricotta cheese
– 2 tbsp chopped fresh basil
– 4 slices prosciutto, thinly sliced
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together ricotta, basil, salt, and pepper.
3. Lay veal chops flat. Place 1-2 tsp of ricotta mixture in the center of each chop.
4. Top with prosciutto slices, leaving a 1/2-inch border around filling.
5. Fold veal over filling to form a square shape; secure with toothpicks if needed.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear veal chops for 2-3 minutes on each side.
7. Transfer skillet to preheated oven and cook for 12-15 minutes or until cooked through.
8. Serve hot, garnished with fresh basil leaves.
Cooking Time: 15-20 minutes
Veal Saltimbocca Skewers with Cherry Tomatoes
A classic Italian-inspired dish gets a fun twist with the addition of juicy cherry tomatoes. This recipe is perfect for a quick and impressive dinner or appetizer.
Ingredients:
– 1 pound veal scallopini, cut into 1-inch pieces
– 1/2 cup white wine
– 1/4 cup chopped fresh parsley
– 2 tablespoons butter
– 1/2 cup cherry tomatoes, halved
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine veal, white wine, parsley, and butter. Mix well to coat.
3. Thread 2-3 pieces of veal onto each skewer, leaving a small space between each piece.
4. Place cherry tomatoes on the grill or grill pan for about 2 minutes per side, until slightly charred.
5. Grill veal skewers for about 4-5 minutes per side, until cooked through.
6. Serve immediately with grilled cherry tomatoes.
Cooking Time: About 12-15 minutes total.
Pan-Seared Veal Saltimbocca with Arugula Salad
This classic Italian dish combines the tender flavors of veal and prosciutto with a peppery arugula salad, perfect for a special occasion.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 6 slices of prosciutto
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh arugula leaves for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal cutlets with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add prosciutto and cook until crispy, about 2 minutes per side. Remove from pan and set aside.
4. In the same skillet, add garlic and cook for 1 minute.
5. Add veal cutlets to the skillet and sear for 2-3 minutes per side, or until cooked through.
6. Serve veal with prosciutto slices on top, and arugula salad on the side.
Cooking Time: About 20-25 minutes
Veal Saltimbocca with Sun-Dried Tomato Pesto
This classic Italian dish combines tender veal cutlets with the rich flavors of prosciutto, sage, and sun-dried tomato pesto. A perfect combination of savory and sweet, this recipe is sure to impress.
Ingredients:
– 4 veal cutlets
– 6 slices prosciutto
– 1/4 cup sun-dried tomato pesto
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
4. Add prosciutto slices and cook until crispy, about 3-4 minutes per side.
5. Place a veal cutlet on each plate, top with a slice of prosciutto, and spoon sun-dried tomato pesto over the top.
6. Garnish with fresh parsley, if desired.
Cooking Time: 15-20 minutes
Slow-Cooked Veal Saltimbocca in Rich Gravy
Slow-Cooked Veal Saltimbocca in Rich Gravy: A Classic Italian Dish with Tender Flavors
This classic Italian dish is a showstopper, with tender veal shanks slow-cooked in a rich and flavorful gravy, served with crispy prosciutto and fresh sage.
Ingredients:
– 4 veal shanks (about 1 1/2 pounds)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 slices prosciutto, thinly sliced
– Fresh sage leaves for garnish
Instructions:
1. Preheat slow cooker to low.
2. Season veal shanks with salt, pepper, and thyme.
3. Heat olive oil in a skillet over medium-high; sear veal shanks until browned on all sides (about 5 minutes per side).
4. Transfer veal to slow cooker; add chopped onion, garlic, white wine, beef broth, and tomato paste.
5. Cook for 8-10 hours or overnight.
6. About 30 minutes before serving, stir in prosciutto slices.
7. Serve hot, garnished with fresh sage leaves.
Cooking Time: 8-10 hours
Veal Saltimbocca with Asparagus and Hollandaise
Saltimbocca is a classic Italian dish that pairs tender veal cutlets with prosciutto, sage, and Parmesan. This recipe elevates the dish by adding fresh asparagus and creamy Hollandaise sauce.
Ingredients:
– 4 veal cutlets
– 6 slices of prosciutto
– 2 tablespoons of butter
– 1/4 cup of white wine
– 1/4 cup of chicken broth
– 2 tablespoons of chopped fresh sage
– 1 cup of asparagus spears, trimmed
– 1/2 cup of Hollandaise sauce (see below for recipe)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Season veal cutlets with salt and pepper.
3. In a large skillet, melt butter over medium-high heat. Add prosciutto and cook until crispy, about 2 minutes.
4. Remove prosciutto from skillet and set aside. Add veal cutlets to skillet and cook for 1-2 minutes on each side, or until browned.
5. Transfer veal to a baking dish and top with prosciutto, asparagus, and white wine mixture (see below).
6. Bake for 12-15 minutes, or until veal is cooked through.
7. Serve with Hollandaise sauce spooned over the top.
Hollandaise Sauce
– 1/2 cup of melted butter
– 1/2 cup of egg yolks
– 1 tablespoon of lemon juice
– Salt and pepper to taste
Combine melted butter, egg yolks, and lemon juice in a bowl. Whisk until smooth. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Gluten-Free Veal Saltimbocca with Almond Flour Coating
This recipe offers a gluten-free take on the traditional veal saltimbocca, where tender veal cutlets are coated in a crispy almond flour mixture and served with a rich sauce. Perfect for special occasions or a romantic dinner.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup almond flour
– 2 tablespoons butter, softened
– 2 cloves garlic, minced
– 1/4 cup white wine (gluten-free)
– 1/4 cup chicken broth (gluten-free)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together almond flour, garlic, and salt.
3. Dip each veal cutlet into the almond flour mixture, coating both sides evenly.
4. Place coated veal cutlets on a baking sheet lined with parchment paper.
5. Dot the top of each cutlet with butter.
6. Bake for 12-15 minutes or until cooked through.
7. Meanwhile, simmer white wine and chicken broth in a saucepan over medium heat until reduced by half.
8. Serve veal saltimbocca with the reduced sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Veal Saltimbocca with Truffle Oil Drizzle
Experience the rich flavors of Italy’s classic Veal Saltimbocca dish, elevated by a luxurious truffle oil drizzle. This refined recipe combines tender veal scallopini, sweet and salty prosciutto, and fresh sage in a harmonious union.
Ingredients:
– 4 veal scallopini
– 6 slices of prosciutto
– 2 tablespoons butter
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup white wine
– 2 sprigs fresh sage
– Salt and pepper to taste
– Truffle oil (for drizzling)
Instructions:
1. Season veal scallopini with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Cook veal in butter and olive oil until browned and cooked through.
4. Add garlic, prosciutto, chicken broth, and white wine to the pan; simmer for 5 minutes.
5. Stir in fresh sage leaves.
6. Serve veal with sauce spooned over top.
7. Drizzle truffle oil over the dish before serving.
Cooking Time: 20-25 minutes
Summary
Discover the rich flavors and textures of veal saltimbocca with these 18 classic recipes. From traditional preparations featuring sage and prosciutto to innovative twists like lemon butter and caramelized onions, there’s something for every taste and skill level. Explore a range of cooking methods, including grilling, pan-searing, and slow-cooking, and get creative with ingredients like mushrooms, rosemary, and sun-dried tomatoes. Whether you’re looking for a romantic dinner or a special occasion dish, these veal saltimbocca recipes are sure to impress.
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