Savor the timeless elegance of veal saltimbocca, a classic Italian dish that’s surprisingly simple to master at home. Whether you’re craving a cozy weeknight dinner or planning an impressive meal for guests, these 18 recipes bring the rich flavors of prosciutto, sage, and tender veal right to your kitchen. Dive in to discover your new favorite version—each one promises to be a delicious adventure!
Traditional Veal Saltimbocca with Sage and Prosciutto
Tender veal cutlets wrapped in salty prosciutto and fragrant sage make for a classic Italian dish that’s surprisingly simple to prepare at home. This Traditional Veal Saltimbocca with Sage and Prosciutto delivers restaurant-quality flavor with a methodical, step-by-step approach that even beginners can master. Let’s walk through each stage to ensure your saltimbocca turns out perfectly juicy and flavorful every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 veal cutlets (about 4 ounces each), pounded to ¼-inch thickness
– 8 thin slices of high-quality prosciutto
– 8 fresh sage leaves, plus 1 tablespoon finely chopped fresh sage
– ½ cup all-purpose flour for dredging
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons unsalted butter
– ½ cup dry white wine, such as Pinot Grigio
– ½ cup low-sodium chicken broth
– 1 tablespoon freshly squeezed lemon juice
– Kosher salt and finely ground black pepper
Instructions
1. Lay each veal cutlet flat on a clean work surface and season both sides lightly with kosher salt and finely ground black pepper.
2. Place 2 slices of high-quality prosciutto on top of each veal cutlet, overlapping them slightly to cover the meat entirely.
3. Press 2 fresh sage leaves onto the prosciutto on each cutlet, then secure everything with a toothpick through the center—this prevents the toppings from shifting during cooking.
4. Spread ½ cup all-purpose flour on a shallow plate and dredge each prosciutto-wrapped cutlet lightly in the flour, shaking off any excess to avoid a gummy coating.
5. Heat 2 tablespoons rich extra virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until the butter melts and foams slightly, about 2 minutes.
6. Carefully add the cutlets to the skillet, prosciutto-side down first, and cook for 3 minutes until the prosciutto is crispy and golden brown.
7. Flip each cutlet using tongs and cook for another 2–3 minutes until the veal is just cooked through and no longer pink in the center—overcooking can make the veal tough.
8. Transfer the cooked cutlets to a warm plate and tent loosely with aluminum foil to keep them moist while you make the sauce.
9. Pour off any excess fat from the skillet, then return it to medium heat and add ½ cup dry white wine, scraping up any browned bits from the bottom with a wooden spoon to build flavor.
10. Let the wine simmer for 2 minutes until reduced by half, then stir in ½ cup low-sodium chicken broth, 1 tablespoon finely chopped fresh sage, and 1 tablespoon freshly squeezed lemon juice.
11. Cook the sauce for 3–4 minutes until it thickens slightly and coats the back of a spoon, then swirl in the remaining 1 tablespoon unsalted butter off the heat for a glossy finish.
12. Remove the toothpicks from the cutlets, pour the warm sauce over them, and serve immediately.
Lusciously tender veal paired with crispy prosciutto and aromatic sage creates a delightful contrast in textures, while the bright, buttery sauce ties everything together beautifully. For a creative twist, serve it over creamy polenta or alongside roasted asparagus to soak up every last drop of that savory pan sauce.
Veal Saltimbocca alla Romana with White Wine Sauce
Many home cooks shy away from veal, but this classic Roman dish, Saltimbocca, is surprisingly approachable and translates to ‘jumps in the mouth’ for its incredible burst of flavor. Let’s walk through it step-by-step to create a restaurant-worthy meal with a silky white wine sauce. You’ll master the technique of perfectly searing thin cutlets and building a simple, elegant pan sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (4-ounce) thin veal cutlets
– 4 thin slices of prosciutto di Parma
– 8 fresh sage leaves
– 1/4 cup all-purpose flour
– 2 tablespoons rich extra-virgin olive oil
– 2 tablespoons creamy unsalted butter, divided
– 1/2 cup dry white wine, like a crisp Pinot Grigio
– 1/2 cup rich, low-sodium chicken broth
– 1/4 teaspoon finely ground black pepper
Instructions
1. Place one veal cutlet between two sheets of plastic wrap on a sturdy cutting board.
2. Gently pound the veal with a meat mallet or rolling pin until it is uniformly 1/4-inch thick. Repeat with remaining cutlets.
3. Season one side of each pounded veal cutlet with the finely ground black pepper.
4. Place one slice of prosciutto di Parma flat on top of the peppered side of a veal cutlet.
5. Secure one fresh sage leaf to the center of the prosciutto using a toothpick. Repeat for all cutlets.
6. Dredge each assembled veal bundle lightly in the all-purpose flour, shaking off any excess. Tip: A light coating of flour helps create a beautiful golden crust and thickens the sauce later.
7. Heat the rich extra-virgin olive oil and 1 tablespoon of the creamy unsalted butter in a large skillet over medium-high heat until the butter foam subsides.
8. Carefully add two veal bundles to the hot skillet, prosciutto-side down first.
9. Cook for 2 minutes without moving them, until the prosciutto is crisp and the veal is golden brown.
10. Using tongs, carefully flip each bundle and cook for 1 more minute. Transfer to a plate and tent with foil.
11. Repeat steps 8-10 with the remaining two veal bundles, adding a touch more oil if the pan looks dry.
12. Pour the dry white wine into the now-empty skillet over medium heat, using a wooden spoon to scrape up any browned bits from the bottom. Tip: This process, called deglazing, is key for building deep flavor into your sauce.
13. Let the wine simmer for 2-3 minutes until reduced by half.
14. Stir in the rich, low-sodium chicken broth and bring the mixture to a gentle simmer for 4-5 minutes.
15. Remove the skillet from the heat and whisk in the remaining 1 tablespoon of creamy unsalted butter until the sauce is glossy and slightly thickened. Tip: Adding butter off the heat prevents the sauce from breaking and gives it a luxurious texture.
16. Discard the toothpicks from the veal bundles.
17. Return all veal bundles to the skillet, spooning the sauce over them to warm through for 1 minute.
Finished, the veal is incredibly tender, contrasting beautifully with the salty, crisp prosciutto and aromatic sage. The white wine sauce is velvety and bright, cutting through the richness perfectly. For a complete Roman trattoria experience, serve it immediately over a bed of buttery mashed potatoes or creamy polenta to soak up every last drop of that glorious sauce.
Quick and Easy Veal Saltimbocca with Lemon Butter
Perfect for a weeknight dinner yet elegant enough for guests, this Quick and Easy Veal Saltimbocca with Lemon Butter comes together in under 30 minutes. Prepare thin veal cutlets wrapped with prosciutto and sage, then pan-sear them to golden perfection before finishing with a bright, buttery sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 thin veal cutlets, about 4 ounces each
– 4 thin slices of prosciutto di Parma
– 8 fresh sage leaves
– 1/4 cup all-purpose flour
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup dry white wine
– 1/4 cup low-sodium chicken broth
– 3 tablespoons unsalted butter, cold and cubed
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon finely ground black pepper
Instructions
1. Place a veal cutlet between two sheets of plastic wrap and gently pound it with a meat mallet until it is 1/4-inch thick; repeat with all cutlets. Tip: Pounding the veal evenly ensures quick, uniform cooking.
2. Lay a slice of prosciutto on top of each pounded veal cutlet.
3. Place two fresh sage leaves on the center of each prosciutto-topped cutlet.
4. Secure the sage and prosciutto to the veal by inserting a toothpick through all layers.
5. Season both sides of each assembled cutlet with the finely ground black pepper.
6. Spread the all-purpose flour on a plate and lightly dredge each cutlet, shaking off any excess.
7. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
8. Carefully add the dredged cutlets to the hot skillet, sage-side down, and cook for 3 minutes until the prosciutto is crisp and golden. Tip: Avoid moving the cutlets during searing to develop a perfect crust.
9. Flip each cutlet using tongs and cook for an additional 2 minutes on the other side.
10. Transfer the cooked cutlets to a warm plate and carefully remove the toothpicks.
11. Reduce the skillet heat to medium and pour in the dry white wine to deglaze, scraping up any browned bits with a wooden spoon for 1 minute.
12. Add the low-sodium chicken broth to the skillet and simmer until the liquid reduces by half, about 2 minutes.
13. Whisk in the cold, cubed unsalted butter one piece at a time until the sauce is smooth and slightly thickened. Tip: Adding cold butter off the heat prevents the sauce from breaking.
14. Stir in the fresh lemon juice and immediately remove the skillet from the heat.
15. Spoon the warm lemon butter sauce over the plated veal saltimbocca and serve immediately.
Here, the veal remains tender and juicy, contrasting beautifully with the crispy, salty prosciutto and aromatic sage. The lemon butter sauce adds a velvety richness with a bright, tangy finish that ties the dish together—try serving it over a bed of creamy polenta or alongside roasted asparagus for a complete meal.
Veal Saltimbocca Rolls with Spinach and Mozzarella
Whether you’re hosting a holiday dinner or simply craving restaurant-quality Italian food at home, these elegant veal rolls are surprisingly approachable. With just a few quality ingredients and methodical steps, you’ll create a dish that looks impressive and tastes even better.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 8 thin veal cutlets (about 1.5 lbs total)
– 8 slices of prosciutto di Parma
– 8 large fresh sage leaves
– 2 cups of fresh baby spinach leaves
– 8 oz of fresh mozzarella cheese, sliced into 8 pieces
– 2 tbsp of rich extra virgin olive oil
– 1/2 cup of dry white wine
– 1 cup of low-sodium chicken broth
– 2 tbsp of unsalted butter
– 1/2 tsp of finely ground black pepper
– 1/4 tsp of kosher salt
Instructions
1. Lay the thin veal cutlets flat on a clean work surface and season both sides lightly with kosher salt and finely ground black pepper.
2. Place one slice of prosciutto di Parma on top of each veal cutlet, pressing gently to adhere.
3. Arrange 3-4 fresh baby spinach leaves over the prosciutto on each cutlet.
4. Place one slice of fresh mozzarella cheese and one large fresh sage leaf on top of the spinach on each cutlet.
5. Tightly roll each cutlet from one short end to the other, securing with a toothpick through the center to hold its shape.
6. Heat 2 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place the veal rolls seam-side down in the hot skillet, cooking for 3-4 minutes until golden brown on all sides, turning gently with tongs.
8. Pour 1/2 cup of dry white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Add 1 cup of low-sodium chicken broth to the skillet and bring the liquid to a gentle simmer.
10. Reduce heat to medium-low, cover the skillet, and simmer the rolls for 15 minutes until the veal is cooked through and tender.
11. Transfer the cooked veal rolls to a serving platter using tongs, carefully removing the toothpicks.
12. Increase the heat under the skillet to medium-high and boil the cooking liquid until reduced by half, about 3-4 minutes.
13. Remove the skillet from heat and whisk in 2 tbsp of unsalted butter until the sauce becomes glossy and slightly thickened.
14. Spoon the warm sauce over the veal rolls on the platter.
Elegantly plated, these rolls offer a delightful contrast of textures—the tender veal gives way to creamy mozzarella and wilted spinach, all wrapped in salty prosciutto. The sage-infused butter sauce adds a fragrant richness that ties everything together beautifully. For a complete meal, serve alongside roasted fingerling potatoes or a simple arugula salad dressed with lemon vinaigrette.
Crispy Veal Saltimbocca with Parmesan Crust
Just when you think you’ve mastered classic Italian dishes, this crispy veal saltimbocca with a golden Parmesan crust comes along to elevate your weeknight dinner game. It’s surprisingly simple to prepare yet delivers restaurant-quality results that will have everyone asking for seconds. Let’s walk through each step together so you can recreate this impressive dish with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 thin veal cutlets (about 1/4-inch thick)
– 8 fresh sage leaves
– 4 thin slices of prosciutto di Parma
– 1/2 cup freshly grated Parmesan cheese
– 1/2 cup fine Italian-style breadcrumbs
– 2 large farm-fresh eggs
– 1/4 cup rich extra-virgin olive oil
– 1/2 cup dry white wine
– 1/2 cup low-sodium chicken broth
– 2 tablespoons unsalted butter
– 1/4 teaspoon finely ground black pepper
Instructions
1. Place the 4 thin veal cutlets between two sheets of parchment paper and gently pound them to an even 1/8-inch thickness using a meat mallet or rolling pin.
2. Lay 2 fresh sage leaves on top of each veal cutlet, then cover each with 1 thin slice of prosciutto di Parma, pressing gently to adhere.
3. In a shallow dish, combine 1/2 cup freshly grated Parmesan cheese and 1/2 cup fine Italian-style breadcrumbs.
4. In another shallow dish, whisk 2 large farm-fresh eggs until completely smooth and uniform in color.
5. Dip each prosciutto-topped veal cutlet first into the whisked eggs, allowing excess to drip off, then press firmly into the Parmesan-breadcrumb mixture to coat both sides completely. (Tip: Press the coating gently to help it adhere without squeezing out the egg.)
6. Heat 1/4 cup rich extra-virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
7. Carefully place 2 coated veal cutlets in the hot oil and cook for exactly 3 minutes per side, until the Parmesan crust turns deep golden brown and crispy.
8. Transfer the cooked cutlets to a paper towel-lined plate and repeat with the remaining 2 cutlets. (Tip: Don’t overcrowd the skillet—this ensures even browning and prevents steaming.)
9. Pour off any excess oil from the skillet, then return it to medium heat and add 1/2 cup dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
10. Simmer the wine until reduced by half, about 2 minutes, then stir in 1/2 cup low-sodium chicken broth and simmer for another 3 minutes until slightly thickened.
11. Whisk in 2 tablespoons unsalted butter and 1/4 teaspoon finely ground black pepper until the sauce is glossy and emulsified. (Tip: Add the butter off the heat initially to prevent separation.)
12. Return all 4 veal cutlets to the skillet, spooning the sauce over them, and warm through for 1 minute.
Unbelievably crispy on the outside yet tender within, each bite delivers the savory punch of prosciutto balanced by earthy sage and nutty Parmesan. The quick pan sauce adds a bright, buttery finish that ties everything together beautifully. For a stunning presentation, serve over creamy polenta or alongside roasted asparagus to soak up every last drop of that delicious sauce.
Veal Saltimbocca with Marsala Wine Reduction
Holiday entertaining just got easier with this elegant yet approachable Italian classic. Veal Saltimbocca with Marsala Wine Reduction transforms simple ingredients into a restaurant-worthy meal that’s perfect for a special dinner. Let’s walk through each step together to ensure your dish turns out perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 thin veal cutlets (about 1/4-inch thick)
– 8 fresh sage leaves
– 4 thin slices of prosciutto
– 1/2 cup all-purpose flour
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons unsalted butter
– 1/2 cup dry Marsala wine
– 1/2 cup low-sodium chicken broth
– 1 teaspoon freshly squeezed lemon juice
– Kosher salt and freshly ground black pepper
Instructions
1. Place the thin veal cutlets between two sheets of plastic wrap and gently pound them to an even 1/8-inch thickness using a meat mallet or rolling pin.
2. Season both sides of each veal cutlet lightly with kosher salt and freshly ground black pepper.
3. Lay 2 fresh sage leaves on top of each veal cutlet, then cover with 1 thin slice of prosciutto, pressing gently to adhere.
4. Dredge each prepared veal cutlet in the all-purpose flour, shaking off any excess. Tip: A light coating of flour helps create a golden crust without becoming gummy.
5. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the veal cutlets to the skillet, prosciutto-side down first, and cook for 2-3 minutes until the prosciutto is crisp and the veal is lightly browned.
7. Carefully flip each cutlet and cook for an additional 2 minutes on the other side. Transfer the cooked veal to a plate and tent with foil to keep warm.
8. Reduce the heat to medium and add the unsalted butter to the same skillet, swirling until melted and foamy.
9. Pour in the dry Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Tip: Deglazing with wine adds depth of flavor to your sauce.
10. Add the low-sodium chicken broth and bring the mixture to a simmer, cooking for 4-5 minutes until reduced by half and slightly thickened.
11. Stir in the freshly squeezed lemon juice and season the sauce with a pinch of kosher salt and freshly ground black pepper. Tip: A splash of lemon brightens the rich sauce without overpowering it.
12. Return the veal cutlets to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.
Yielding tender veal with a crisp, salty prosciutto layer, this dish offers a delightful contrast in textures. The Marsala reduction adds a sweet, nutty complexity that balances the savory elements beautifully. For a complete meal, serve it over creamy polenta or alongside roasted asparagus to soak up every drop of the luxurious sauce.
Grilled Veal Saltimbocca with Rosemary Infusion
Savor the elegance of Italian cuisine with this simplified grilled veal saltimbocca, where tender meat meets aromatic herbs in a dish that’s surprisingly approachable for home cooks. We’ll walk through each step methodically, ensuring even beginners can achieve restaurant-quality results with confidence, focusing on precise techniques to lock in flavors and create a beautifully balanced meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 veal cutlets, each about ¼-inch thick and tender
– 8 thin slices of prosciutto, delicately salty and paper-thin
– 8 fresh sage leaves, aromatic and slightly fuzzy
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon unsalted butter, cold and creamy
– ½ cup dry white wine, crisp and acidic
– 2 sprigs fresh rosemary, woody and fragrant
– ½ cup low-sodium chicken broth, savory and golden
– ½ teaspoon finely ground black pepper
– ¼ teaspoon kosher salt, coarse and pure
Instructions
1. Lay the veal cutlets flat on a clean cutting board and pat them dry with paper towels to ensure even cooking.
2. Place 2 sage leaves on top of each veal cutlet, then wrap each cutlet securely with 2 slices of prosciutto, tucking the ends underneath to hold the sage in place.
3. Heat a large grill pan or skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 3 minutes.
4. Add 1 tablespoon of extra virgin olive oil to the hot pan, swirling to coat the surface evenly.
5. Carefully place the wrapped veal cutlets in the pan, prosciutto-side down, and cook for 3 minutes without moving them to develop a golden-brown crust.
6. Flip the cutlets using tongs and cook for another 3 minutes on the other side until the veal is just cooked through and no longer pink in the center.
7. Transfer the cooked veal to a warm plate and cover loosely with aluminum foil to rest, which helps retain juices.
8. Reduce the heat to medium and add the remaining 1 tablespoon of extra virgin olive oil to the same pan.
9. Toss in the rosemary sprigs and sauté for 1 minute until fragrant, releasing their woody aroma into the oil.
10. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan, simmering for 2 minutes to reduce the liquid by half.
11. Add the low-sodium chicken broth, kosher salt, and finely ground black pepper, then simmer for 4 minutes until the sauce thickens slightly and coats the back of a spoon.
12. Remove the pan from heat and swirl in the cold unsalted butter until melted and emulsified, creating a glossy, rich sauce.
13. Discard the rosemary sprigs from the sauce and drizzle it over the rested veal cutlets just before serving.
Herb-infused and savory, this grilled veal saltimbocca offers a tender bite with crispy prosciutto and a silky rosemary sauce that clings to each piece. For a creative twist, serve it over creamy polenta or alongside roasted asparagus to soak up the flavorful juices, making every forkful a harmonious blend of textures and aromas.
Veal Saltimbocca with Creamy Mushroom Sauce
Every home cook deserves a restaurant-worthy dish that feels special yet approachable, and this classic Italian-American veal saltimbocca with creamy mushroom sauce delivers exactly that. Let’s walk through each step together to create a comforting, elegant meal perfect for holiday gatherings or cozy weeknights.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds of thinly sliced veal cutlets
– 8 slices of prosciutto di Parma
– 16 fresh sage leaves
– 1/2 cup of all-purpose flour
– 4 tablespoons of unsalted butter, divided
– 2 tablespoons of rich extra virgin olive oil
– 1 pound of cremini mushrooms, thinly sliced
– 3 cloves of garlic, minced
– 1/2 cup of dry white wine
– 1 cup of heavy cream
– 1/2 cup of low-sodium chicken broth
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
Instructions
1. Place each veal cutlet between two sheets of plastic wrap and gently pound to 1/4-inch thickness using a meat mallet or rolling pin.
2. Lay one slice of prosciutto and two sage leaves on top of each veal cutlet, securing them with a toothpick if needed.
3. Dredge each prepared veal cutlet in all-purpose flour, shaking off any excess.
4. Heat 2 tablespoons of unsalted butter and 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until the butter melts and sizzles.
5. Cook the veal cutlets in batches for 2-3 minutes per side until golden brown, then transfer to a plate and tent with foil to keep warm.
6. In the same skillet, add the remaining 2 tablespoons of unsalted butter and the thinly sliced cremini mushrooms, cooking for 5-7 minutes until they release their juices and turn golden brown.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Pour in 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
9. Add 1 cup of heavy cream, 1/2 cup of low-sodium chicken broth, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of kosher salt, bringing the mixture to a gentle simmer.
10. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes until it thickens slightly and coats the back of a spoon.
11. Return the veal cutlets to the skillet, spooning the creamy mushroom sauce over them, and heat for 2-3 minutes until warmed through.
12. Remove toothpicks from the veal cutlets before serving.
You’ll love how the tender veal pairs with the salty prosciutto and earthy sage, all enveloped in that velvety mushroom sauce. For a complete meal, serve it over a bed of buttery mashed potatoes or al dente fettuccine to soak up every last drop of sauce.
Herbed Veal Saltimbocca with Garlic Butter
Crafting an elegant yet approachable Italian classic at home is easier than you might think. This Herbed Veal Saltimbocca with Garlic Butter transforms simple ingredients into a restaurant-worthy dish with a methodical approach, perfect for a special dinner. Let’s walk through each step together to ensure your success in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 thin veal cutlets (about 1/4-inch thick)
– 4 slices of prosciutto (thinly sliced, high-quality)
– 8 fresh sage leaves (aromatic and vibrant green)
– 1/2 cup all-purpose flour (for a light, even coating)
– 1/4 cup unsalted butter (divided, for rich flavor)
– 2 tablespoons extra virgin olive oil (fruity and robust)
– 4 garlic cloves (minced, for pungent aroma)
– 1/2 cup dry white wine (such as Pinot Grigio, for deglazing)
– 1/2 cup low-sodium chicken broth (for a savory base)
– Salt and freshly ground black pepper (to season)
Instructions
1. Lay the thin veal cutlets flat on a cutting board and season both sides generously with salt and freshly ground black pepper.
2. Place one slice of prosciutto on top of each veal cutlet, pressing gently to adhere.
3. Secure two fresh sage leaves onto each prosciutto-covered cutlet using a toothpick, ensuring they won’t fall off during cooking.
4. Dredge each assembled cutlet lightly in the all-purpose flour, shaking off any excess to prevent a gummy texture—this tip helps achieve a crisp exterior.
5. Heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat until the butter melts and foams slightly, about 2 minutes.
6. Add the veal cutlets to the skillet, prosciutto-side down first, and cook for 3 minutes until golden brown and crispy.
7. Flip the cutlets carefully with tongs and cook for an additional 3 minutes on the other side, then transfer to a plate and tent with foil to keep warm.
8. Reduce the heat to medium and add the minced garlic cloves to the same skillet, sautéing for 1 minute until fragrant but not browned—this prevents bitterness.
9. Pour in the dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes to reduce by half.
10. Stir in the low-sodium chicken broth and the remaining 2 tablespoons of unsalted butter, cooking for 3 minutes until the sauce thickens slightly and becomes glossy.
11. Return the veal cutlets to the skillet, spooning the garlic butter sauce over them, and heat for 1 minute to warm through.
12. Remove the toothpicks from the cutlets before serving. Velvety and aromatic, this dish features tender veal with a savory prosciutto crunch, balanced by the earthy sage and rich garlic butter sauce. For a creative twist, serve it over creamy polenta or with a side of roasted asparagus to soak up every last drop of flavor.
Veal Saltimbocca with Caramelized Onions and Balsamic Glaze
Often overlooked in home kitchens, this Italian-inspired dish transforms simple ingredients into an elegant meal that’s surprisingly approachable. Let’s walk through each step together to create tender veal wrapped in savory prosciutto and sage, topped with sweet onions and a tangy glaze.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 thin veal cutlets (about 4 ounces each)
– 4 thin slices of high-quality prosciutto
– 8 fresh sage leaves
– 2 large yellow onions, thinly sliced
– 3 tablespoons rich extra virgin olive oil, divided
– 1/4 cup balsamic vinegar
– 1 tablespoon unsalted butter
– 1/2 cup all-purpose flour
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
Instructions
1. Place the thinly sliced yellow onions in a large skillet with 1 tablespoon of rich extra virgin olive oil over medium-low heat.
2. Cook the onions for 15–20 minutes, stirring occasionally, until they turn a deep golden brown and become soft and sweet.
3. While the onions cook, pat the 4 thin veal cutlets dry with paper towels to ensure a good sear.
4. Season both sides of each veal cutlet evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon finely ground black pepper.
5. Place 1/2 cup all-purpose flour on a plate and lightly dredge each seasoned veal cutlet, shaking off any excess flour.
6. Lay 2 fresh sage leaves on top of each floured veal cutlet, then wrap each one securely with 1 thin slice of high-quality prosciutto.
7. In a separate large skillet, heat the remaining 2 tablespoons of rich extra virgin olive oil over medium-high heat until it shimmers.
8. Carefully add the wrapped veal cutlets to the hot skillet and cook for 3–4 minutes per side until the prosciutto is crisp and the veal is cooked through.
9. Transfer the cooked veal to a plate and tent loosely with foil to keep warm.
10. In the same skillet used for the onions, pour in 1/4 cup balsamic vinegar and simmer over medium heat for 2–3 minutes until it thickens slightly into a glaze.
11. Stir 1 tablespoon unsalted butter into the balsamic glaze until melted and combined.
12. Spoon the caramelized onions over the plated veal saltimbocca, then drizzle the warm balsamic glaze on top.
Serve this dish immediately to enjoy the contrast of the crisp prosciutto against the tender veal, with the sweet onions and tangy glaze balancing each bite. It pairs beautifully with creamy polenta or a simple arugula salad for a complete, restaurant-quality meal at home.
Stuffed Veal Saltimbocca with Ricotta and Basil
Keeping holiday cooking stress-free is possible with this elegant yet approachable dish. Stuffed Veal Saltimbocca with Ricotta and Basil transforms classic Italian flavors into a show-stopping centerpiece that’s surprisingly straightforward to prepare, even for beginners.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 4 thin veal cutlets (about 4 oz each)
– 8 thin slices of prosciutto di Parma
– 1 cup whole-milk ricotta cheese
– ½ cup freshly grated Parmesan cheese
– ¼ cup finely chopped fresh basil leaves
– 1 large farm-fresh egg
– 2 tbsp rich extra-virgin olive oil
– ½ cup dry white wine
– 1 cup low-sodium chicken broth
– 2 tbsp unsalted butter
– ½ tsp finely ground black pepper
– ¼ tsp kosher salt
Instructions
1. Lay the 4 thin veal cutlets flat on a clean work surface and season both sides evenly with ¼ tsp kosher salt and ½ tsp finely ground black pepper.
2. In a medium mixing bowl, combine 1 cup whole-milk ricotta cheese, ½ cup freshly grated Parmesan cheese, ¼ cup finely chopped fresh basil leaves, and 1 large farm-fresh egg until fully incorporated.
3. Spoon ¼ of the ricotta mixture onto the center of each veal cutlet, spreading it lightly but leaving a ½-inch border around the edges.
4. Place 2 thin slices of prosciutto di Parma over each stuffed cutlet, pressing gently to adhere.
5. Carefully roll each cutlet into a tight cylinder, securing the ends with toothpicks to prevent filling from leaking during cooking.
6. Heat 2 tbsp rich extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Add the veal rolls seam-side down and cook for 3–4 minutes per side until golden brown, turning once with tongs for even browning.
8. Transfer the browned veal rolls to a plate and tent loosely with foil to keep warm.
9. Pour ½ cup dry white wine into the same skillet, scraping up any browned bits with a wooden spoon, and simmer until reduced by half, about 2 minutes.
10. Add 1 cup low-sodium chicken broth and continue simmering for 4–5 minutes until the sauce thickens slightly.
11. Whisk in 2 tbsp unsalted butter until the sauce becomes glossy and smooth, about 1 minute.
12. Return the veal rolls to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to heat through.
13. Remove toothpicks from the veal rolls before serving.
Perfectly tender veal encases a creamy, herb-flecked filling that oozes gently when sliced. The prosciutto adds a salty crispness that contrasts beautifully with the rich wine sauce, making each bite a harmonious blend of textures. For a complete meal, serve alongside roasted asparagus or a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Veal Saltimbocca Skewers with Cherry Tomatoes
Holiday gatherings call for impressive yet approachable dishes, and these Veal Saltimbocca Skewers with Cherry Tomatoes deliver just that—a classic Italian flavor profile transformed into a fun, grill-friendly appetizer that’s perfect for sharing. By threading tender veal, savory prosciutto, and fresh sage onto skewers, you’ll create a stunning centerpiece that cooks quickly and delights the senses. Let’s walk through each step together to ensure your skewers turn out juicy, flavorful, and beautifully charred.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound thinly sliced veal cutlets, pounded to ¼-inch thickness
– 8 thin slices of high-quality prosciutto
– 16 fresh sage leaves, aromatic and vibrant green
– 16 sweet cherry tomatoes, firm and glossy
– 2 tablespoons rich extra virgin olive oil
– ½ teaspoon finely ground black pepper
– ½ teaspoon kosher salt
– 4 wooden or metal skewers (if wooden, soaked in water for 30 minutes)
Instructions
1. Soak 4 wooden skewers in a bowl of water for 30 minutes to prevent burning on the grill—this simple tip ensures even cooking without charred sticks.
2. Lay 1 pound of thinly sliced veal cutlets on a cutting board and gently pound them with a meat mallet to an even ¼-inch thickness for tender, quick-cooking skewers.
3. Cut each veal cutlet into 2-inch wide strips, yielding about 16 pieces total.
4. Place 8 thin slices of high-quality prosciutto on a clean surface and layer a veal strip on top of each slice.
5. Add 1 fresh sage leaf to the center of each veal strip, then roll the prosciutto and veal tightly around the sage to form a compact bundle.
6. Thread 4 prosciutto-veal bundles onto each soaked skewer, alternating with 4 sweet cherry tomatoes per skewer for a colorful, balanced presentation.
7. Drizzle 2 tablespoons of rich extra virgin olive oil over the assembled skewers, then season evenly with ½ teaspoon of kosher salt and ½ teaspoon of finely ground black pepper.
8. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
9. Place the skewers on the hot grill and cook for 3–4 minutes per side, turning once, until the veal is no longer pink inside and the prosciutto is lightly crisped—use a meat thermometer to check for an internal temperature of 145°F for perfect doneness.
10. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute, keeping the meat moist and flavorful.
Serve these skewers immediately to enjoy the contrast of the juicy, tender veal with the salty, crisp prosciutto and bursts of sweet cherry tomatoes. The aromatic sage infuses each bite with an earthy depth, while a final drizzle of olive oil enhances the richness. For a creative twist, pair them with a simple arugula salad or a side of creamy polenta to round out the meal.
Pan-Seared Veal Saltimbocca with Arugula Salad
Gather your ingredients and prepare for a restaurant-quality meal that’s surprisingly simple to master. This pan-seared veal saltimbocca with arugula salad combines tender veal, savory prosciutto, and fresh sage for a classic Italian dish that feels special yet approachable. Follow each step carefully, and you’ll have a stunning dinner ready in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 thin veal cutlets (about 4 ounces each)
– 4 thin slices of high-quality prosciutto
– 8 fresh sage leaves
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon creamy unsalted butter
– ¼ cup dry white wine
– ½ cup low-sodium chicken broth
– 4 cups fresh baby arugula
– 1 tablespoon freshly squeezed lemon juice
– ¼ teaspoon finely ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Lay the veal cutlets flat on a clean work surface and pat them dry with paper towels to ensure even browning.
2. Place one slice of prosciutto on top of each veal cutlet, pressing gently to adhere.
3. Secure two fresh sage leaves to each cutlet by threading a toothpick through the prosciutto and veal, which helps the flavors meld during cooking.
4. Season both sides of the assembled cutlets evenly with kosher salt and finely ground black pepper.
5. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the veal cutlets to the skillet, prosciutto-side down, and cook for 3 minutes without moving them to develop a golden-brown crust.
7. Flip the cutlets carefully using tongs and cook for another 2 minutes until the veal is just cooked through and no longer pink in the center.
8. Transfer the cooked cutlets to a plate and cover loosely with foil to keep warm, which prevents them from drying out.
9. Reduce the heat to medium and add the dry white wine to the skillet, scraping up any browned bits with a wooden spoon for extra flavor.
10. Simmer the wine for 1 minute until reduced by half, then stir in the low-sodium chicken broth and bring to a gentle boil.
11. Whisk in the creamy unsalted butter until the sauce thickens slightly, about 1 minute, creating a glossy finish.
12. In a medium bowl, toss the fresh baby arugula with freshly squeezed lemon juice until lightly coated.
13. Divide the arugula salad among four plates and top each with a veal cutlet, removing the toothpicks before serving.
14. Spoon the warm pan sauce over the veal and arugula immediately. One bite reveals the tender veal paired with crispy prosciutto and aromatic sage, all balanced by the peppery arugula salad. Opt for serving it with crusty bread to soak up every drop of that buttery sauce, or pair it with a light pasta for a heartier meal.
Veal Saltimbocca with Sun-Dried Tomato Pesto
Kick off your holiday cooking with a classic Italian dish that’s surprisingly simple to master. Veal Saltimbocca with Sun-Dried Tomato Pesto combines tender, quick-cooking veal with the bold, savory flavors of prosciutto, sage, and a vibrant homemade pesto—perfect for a festive yet approachable dinner. Follow these methodical steps to create a restaurant-worthy meal right in your own kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 veal cutlets (about 4 ounces each), pounded to ¼-inch thickness
– 4 thin slices of high-quality prosciutto
– 8 fresh sage leaves, stems removed
– ½ cup sun-dried tomatoes packed in rich extra virgin olive oil, drained
– ¼ cup freshly grated Parmesan cheese
– ¼ cup toasted pine nuts
– 1 garlic clove, peeled
– ½ cup rich extra virgin olive oil, divided
– ½ cup all-purpose flour
– ½ cup dry white wine
– ½ cup low-sodium chicken broth
– 2 tablespoons unsalted butter
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the veal cutlets dry with paper towels and season both sides lightly with kosher salt and freshly ground black pepper.
2. Place one slice of prosciutto and two sage leaves on top of each veal cutlet, securing them with a toothpick if needed to prevent shifting during cooking.
3. In a food processor, combine the sun-dried tomatoes, Parmesan cheese, pine nuts, and garlic clove. Pulse until finely chopped, about 10 seconds.
4. With the processor running, slowly drizzle in ¼ cup of the rich extra virgin olive oil until the pesto is smooth and well combined. Set aside.
5. Place the all-purpose flour on a shallow plate and dredge each veal cutlet lightly, shaking off any excess flour for a thin, even coating.
6. Heat the remaining ¼ cup of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Add the veal cutlets to the skillet, prosciutto-side down, and cook for 3 minutes until golden brown and crisp. Tip: Avoid overcrowding the pan—cook in batches if necessary to ensure even browning.
8. Flip the cutlets carefully and cook for an additional 2 minutes until the veal is just cooked through and no longer pink in the center.
9. Transfer the cooked veal to a plate and tent loosely with aluminum foil to keep warm.
10. Pour off any excess oil from the skillet, then return it to medium heat. Add the dry white wine to deglaze, scraping up any browned bits from the bottom with a wooden spoon, for about 1 minute.
11. Stir in the low-sodium chicken broth and bring to a simmer, cooking for 3 minutes until slightly reduced. Tip: This step builds a flavorful pan sauce that enhances the dish’s depth.
12. Whisk in the unsalted butter until melted and the sauce is glossy, about 1 minute. Season the sauce lightly with kosher salt and freshly ground black pepper if needed.
13. Remove the toothpicks from the veal cutlets and arrange them on a serving platter. Spoon the pan sauce over the top.
14. Dollop the sun-dried tomato pesto generously over each cutlet or serve it on the side. Tip: For best results, let the veal rest for 5 minutes after cooking to allow the juices to redistribute, keeping it tender.
15. Serve immediately while hot.
Ultimately, this dish delights with its contrasting textures: the veal stays juicy and tender, while the prosciutto adds a salty crispness that pairs beautifully with the herbaceous sage. The sun-dried tomato pesto brings a tangy, umami-rich punch that cuts through the richness, making each bite vibrant and balanced. For a creative twist, try serving it over a bed of creamy polenta or alongside roasted asparagus to soak up the savory pan sauce.
Slow-Cooked Veal Saltimbocca in Rich Gravy
Crafting a comforting, elegant meal doesn’t require a professional kitchen, just patience and quality ingredients. This slow-cooked version of a classic transforms veal into a melt-in-your-mouth masterpiece, perfect for a special gathering or a cozy weekend dinner. Let’s walk through each step together to build layers of savory flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1.5 pounds of thinly sliced veal cutlets
– 8 slices of thinly sliced prosciutto
– 16 fresh sage leaves
– 2 tablespoons of rich extra virgin olive oil
– 1 cup of finely diced yellow onion
– 3 minced garlic cloves
– 1 cup of dry white wine
– 2 cups of rich beef broth
– 2 tablespoons of unsalted butter
– 2 tablespoons of all-purpose flour
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
Instructions
1. Lay the thinly sliced veal cutlets flat on a clean work surface.
2. Place one slice of thinly sliced prosciutto on top of each veal cutlet.
3. Press two fresh sage leaves onto the prosciutto of each cutlet.
4. Secure the layers by rolling each cutlet tightly and tying it with kitchen twine.
5. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
6. Sear the veal rolls for 2-3 minutes per side until they develop a golden-brown crust.
7. Remove the veal rolls from the pot and set them aside on a plate. Tip: Don’t crowd the pot during searing to ensure proper browning.
8. Add the finely diced yellow onion to the same pot and cook for 5 minutes until softened and translucent.
9. Stir in the minced garlic cloves and cook for 1 minute until fragrant.
10. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
11. Let the wine simmer for 3 minutes to reduce slightly and cook off the alcohol.
12. Whisk in the rich beef broth, finely ground black pepper, and kosher salt.
13. Return the veal rolls to the pot, ensuring they are mostly submerged in the liquid.
14. Bring the liquid to a gentle simmer, then reduce the heat to low.
15. Cover the pot and let it cook for 3 hours, maintaining a low simmer. Tip: Check occasionally to ensure the liquid is just barely bubbling.
16. After 3 hours, carefully remove the veal rolls from the pot and place them on a serving platter. Tent loosely with foil.
17. In a small bowl, mash the unsalted butter and all-purpose flour together to form a smooth paste called a beurre manié.
18. Bring the cooking liquid in the pot to a boil over medium heat.
19. Whisk in the beurre manié paste, a small piece at a time, until the gravy thickens to a coating consistency, about 5 minutes. Tip: Whisk constantly to prevent lumps from forming.
20. Pour the rich gravy over the veal rolls on the platter.
Perfectly tender, the veal practically dissolves on your tongue, complemented by the salty prosciutto and earthy sage. The velvety gravy, infused with the essence of slow cooking, begs to be sopped up with crusty bread or spooned over creamy polenta for a truly satisfying finish.
Veal Saltimbocca with Asparagus and Hollandaise
Crafting an elegant yet approachable dinner doesn’t require hours in the kitchen. Consider this classic Italian dish, elevated with spring vegetables and a velvety sauce, perfect for a special occasion or a weeknight treat. Let’s walk through each step together to create a restaurant-quality meal at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 (4-ounce) veal cutlets, thinly pounded
– 8 fresh sage leaves, aromatic and whole
– 8 thin slices prosciutto, delicate and salty
– 1 bunch fresh asparagus, trimmed of woody ends
– 4 large egg yolks, from farm-fresh eggs
– 1 cup unsalted butter, melted and still warm
– 1 tablespoon fresh lemon juice, bright and tangy
– 1/4 cup all-purpose flour, for dredging
– 2 tablespoons extra virgin olive oil, rich and fruity
– 1/4 teaspoon kosher salt, for seasoning
– 1/4 teaspoon freshly ground black pepper, finely ground
Instructions
1. Place the 4 veal cutlets on a clean work surface and season both sides evenly with the 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
2. Lay 2 fresh sage leaves on top of each seasoned veal cutlet.
3. Wrap 2 thin slices of delicate prosciutto around each cutlet, securing the sage leaves in place. (Tip: The prosciutto’s natural saltiness seasons the veal, so go easy on added salt.)
4. Dredge each wrapped cutlet lightly in the 1/4 cup all-purpose flour, shaking off any excess.
5. Heat the 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place the dredged cutlets in the hot skillet and cook for 3 minutes per side, or until the prosciutto is crisp and the veal is cooked through. Transfer to a plate and tent with foil.
7. In the same skillet, add the trimmed bunch of fresh asparagus and cook for 5-7 minutes, turning occasionally, until tender-crisp and bright green. Remove and set aside.
8. For the hollandaise, whisk the 4 large egg yolks from farm-fresh eggs and 1 tablespoon of bright, tangy fresh lemon juice in a heatproof bowl until pale and slightly thickened.
9. Place the bowl over a saucepan of gently simmering water (double boiler method) and whisk constantly for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. (Tip: Keep the heat low to prevent the eggs from scrambling.)
10. Slowly drizzle in the 1 cup of warm, melted unsalted butter while whisking vigorously until the sauce is smooth, creamy, and emulsified. Remove from heat immediately. (Tip: If the sauce breaks, whisk in 1 teaspoon of cold water to bring it back together.)
11. Arrange the cooked asparagus on a serving platter, top with the veal saltimbocca, and spoon the velvety hollandaise sauce generously over everything.
Buttery, tender veal wrapped in salty prosciutto and aromatic sage creates a perfect savory bite, while the crisp asparagus adds a fresh, grassy contrast. The luxurious, lemony hollandaise ties all the elements together with its rich, silky texture. For a stunning presentation, serve this dish family-style on a large platter, allowing the vibrant green asparagus and golden sauce to shine.
Gluten-Free Veal Saltimbocca with Almond Flour Coating
Gluten-free cooking doesn’t have to mean sacrificing classic flavors, and this veal saltimbocca proves just that with its clever almond flour coating that delivers a satisfying crunch without traditional breadcrumbs. We’ll walk through each step methodically to ensure your cutlets turn out perfectly tender inside with a golden-brown crust, making this elegant dish surprisingly approachable for weeknight dinners or special occasions.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 thin veal cutlets (about 1/4-inch thick)
– 8 fresh sage leaves
– 4 thin slices of prosciutto
– 1/2 cup finely ground almond flour
– 2 large farm-fresh eggs
– 1/4 cup rich extra virgin olive oil
– 1/2 cup dry white wine
– 1/2 cup low-sodium chicken broth
– 2 tablespoons unsalted butter
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon sea salt
Instructions
1. Pat the 4 thin veal cutlets completely dry with paper towels to ensure the coating adheres properly.
2. Season both sides of each cutlet evenly with 1/2 teaspoon finely ground black pepper and 1/4 teaspoon sea salt.
3. Place 2 fresh sage leaves on top of each veal cutlet, then wrap each one securely with 1 thin slice of prosciutto, pressing gently to adhere.
4. Crack 2 large farm-fresh eggs into a shallow dish and whisk them thoroughly until uniform in color.
5. Pour 1/2 cup finely ground almond flour into a separate shallow dish.
6. Dip each prosciutto-wrapped veal cutlet first into the whisked eggs, allowing any excess to drip off.
7. Immediately press the cutlet into the almond flour, coating both sides evenly, and set aside on a plate.
8. Heat 1/4 cup rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
9. Carefully add the coated veal cutlets to the hot skillet without overcrowding, cooking in batches if necessary.
10. Cook each cutlet for 3–4 minutes per side until the almond flour coating turns a deep golden brown and the prosciutto crisps slightly.
11. Transfer the cooked cutlets to a clean plate and tent loosely with foil to keep warm.
12. Reduce the heat to medium and pour 1/2 cup dry white wine into the same skillet, scraping up any browned bits from the bottom with a wooden spoon.
13. Let the wine simmer for 2 minutes until reduced by half, then add 1/2 cup low-sodium chicken broth and simmer for another 3 minutes.
14. Whisk in 2 tablespoons unsalted butter until the sauce becomes glossy and slightly thickened, about 1 minute.
15. Return the veal cutlets to the skillet, spooning the sauce over them to coat evenly, and heat for 1 minute until warmed through.
Tip: For extra flavor, lightly toast the almond flour in a dry pan for 2 minutes before coating to enhance its nutty aroma.
Tip: Use a meat mallet to gently pound the veal cutlets to an even thickness if they vary, which promotes uniform cooking.
Tip: Let the cooked cutlets rest for 5 minutes after saucing to allow the juices to redistribute, keeping them tender.
The almond flour creates a delicate, crispy crust that contrasts beautifully with the juicy veal and salty prosciutto, while the sage-infused sauce adds a herbal brightness that ties everything together. Try serving these cutlets over a bed of creamy polenta or alongside roasted asparagus for a complete meal that feels indulgent yet wholesome.
Veal Saltimbocca with Truffle Oil Drizzle
Zesty and elegant, this classic Italian dish gets a luxurious upgrade with a drizzle of truffle oil. Today, we’ll walk through making Veal Saltimbocca, a surprisingly simple yet impressive meal perfect for a special dinner. Follow each step carefully for a flawless result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 thinly sliced veal cutlets (about 1/4-inch thick)
– 8 fresh sage leaves
– 4 thin slices of prosciutto
– 1/2 cup all-purpose flour
– 1/4 cup rich extra virgin olive oil
– 1/2 cup dry white wine
– 1/2 cup low-sodium chicken broth
– 2 tablespoons unsalted butter, cut into small cubes
– 1 teaspoon finely ground black pepper
– 1 tablespoon white truffle oil
Instructions
1. Lay the veal cutlets flat on a clean work surface and pat them dry with paper towels to ensure even browning.
2. Place 2 fresh sage leaves on top of each veal cutlet, then cover each with a slice of prosciutto, pressing gently to adhere.
3. Spread the all-purpose flour on a plate and lightly dredge each prosciutto-topped veal cutlet, shaking off any excess flour.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully add the veal cutlets to the hot skillet, prosciutto-side down, and cook for 2 minutes until golden brown and crispy.
6. Flip the veal cutlets using tongs and cook for another 2 minutes on the other side, then transfer them to a plate and tent with foil to keep warm.
7. Pour off any excess oil from the skillet, leaving about 1 tablespoon behind, and reduce the heat to medium.
8. Add the dry white wine to the skillet, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 1 minute to reduce slightly.
9. Stir in the low-sodium chicken broth and bring the mixture to a gentle simmer, cooking for 2 minutes to allow the flavors to meld.
10. Whisk in the unsalted butter cubes one at a time until the sauce is smooth and slightly thickened, about 1 minute.
11. Season the sauce with finely ground black pepper, then return the veal cutlets to the skillet, spooning the sauce over them to coat evenly.
12. Drizzle the white truffle oil over the veal cutlets just before serving to preserve its aromatic quality.
Fork-tender veal paired with crispy prosciutto creates a delightful textural contrast, while the truffle oil adds an earthy depth that elevates the savory sauce. Serve this dish over a bed of creamy polenta or alongside roasted asparagus for a complete, restaurant-worthy meal that’s sure to impress your guests.
Summary
Joyfully, these 18 classic veal saltimbocca recipes offer a delightful journey into timeless Italian cooking. Whether you’re a seasoned home cook or just starting out, there’s a perfect version here for you to try. We’d love to hear which one becomes your favorite—leave a comment below and share this delicious roundup with fellow food lovers on Pinterest!
