Veal Saltimbocca Recipe


Veal Saltimbocca Recipe

How To Make Veal Saltimbocca

A classic Roman dish, this saltimbocca recipe is made with prosciutto and sage-wrapped veal, skewered and pan-fried for a juicy and sophisticated dish.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins


  • 6 veal cutlets, (escalopes)
  • ½ cup all purpose flour
  • 6 slices prosciutto
  • 6 large sage leaves
  • ½ cup white wine
  • 2 tbsp olive oil


  1. Place the veal cutlets between 2 sheets of plastic wrap and gently beat with a rolling pin or meat mallet until ¼-inch thin.

  2. Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.

  3. Dip the cutlets in flour on each side and shake gently to get rid of any excess flour.

  4. Heat olive oil in a large pan or skillet and fry on each side until slightly crispy and browned. Remove from the pan and add the wine to deglaze the pan.

  5. Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.

  6. Serve and enjoy.


  • Sugar: 1g
  • :
  • Calcium: 13mg
  • Calories: 328kcal
  • Carbohydrates: 9g
  • Cholesterol: 138mg
  • Fat: 13g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 665mg
  • Protein: 38g
  • Saturated Fat: 4g
  • Sodium: 161mg
  • Trans Fat: 1g
  • Vitamin A: 3IU
Nutrition Disclaimer
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