Classic Veal Saltimbocca with White Wine Butter Sauce

Name: Classic Veal Saltimbocca with White Wine Butter Sauce
Prep time: 7 min
Cook time: 5 min
Total time: 12 min
Yield: 2
Ingredients: 2 thin veal steaks or boneless cutlets; 4 slice prosciutto; 4 large sage leaves; 2 tbsp all-purpose flour; 2 tbsp olive oil; 50 g cold unsalted butter; 0.25 cup white wine; 0.25 tsp black pepper; 1 pinch salt

A Roman classic that literally means "jump in the mouth," this elegant dish features tender veal cutlets topped with salty prosciutto and aromatic sage. Pan-seared to perfection and finished with a luscious white wine butter sauce, it's a restaurant-quality meal ready in minutes.

Servings2 Portions

Prep Time7 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

thin veal steaks or boneless cutlets
2
prosciutto
4 slice
large sage leaves
4
all-purpose flour
2 tbsp
olive oil
2 tbsp
cold unsalted butter
50 g
white wine
0.3 cup
black pepper
0.3 tsp
salt
1 pinch

Step-by-Step Instructions

Prepare the veal: Place the veal cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound them gently until they reach an even 3mm (1/8 inch) thickness. Cut each piece in half to create four portions in total, and season both sides with black pepper.

Assemble the layers: Fold each prosciutto slice in half and place it on top of a veal piece, trimming any excess so it fits the shape of the meat. Place a fresh sage leaf on top of the prosciutto. Secure the layers by threading a toothpick through the sage, prosciutto, and veal, piercing from the underside.

Dredge the veal: Spread the flour on a shallow plate. Press only the bottom (non-prosciutto) side of each veal piece into the flour. Shake off any excess; do not flour the prosciutto side.

Sear the prosciutto side: Heat the olive oil in a large skillet over medium-high heat. Place the veal slices in the pan, prosciutto-side down. Cook for about 90 seconds until the prosciutto is crisp and beautifully golden.

Finish the veal: Carefully flip the veal and cook the other side for 1 minute. Transfer the cooked veal to a warm plate and set aside.