This classic Roman delicacy features delicate veal cutlets wrapped with prosciutto and fresh sage, then seared until golden and finished with a silky white wine reduction. The combination of savory ham, aromatic sage, and tender veal creates an elegant dish that's surprisingly simple yet restaurant-quality, perfect for impressing dinner guests.
⏱️40 min
📊Medium
👥4 servings
🍽️Main
meatquickfestive
Ingredients
800 gveal cutlets
200 gprosciutto di Parma
16 leavesfresh sage leaves
50 gall-purpose flour
200 mldry white wine
50 gbutter
3 tablespoonsextra virgin olive oil
1 teaspoonsalt
0.5 teaspoonblack pepper
100 mlbeef or chicken broth
Instructions
1PREPARE THE VEAL: Place veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are approximately 3mm thick, being careful not to tear the delicate meat. The cutlets should be thin and uniform so they cook evenly and quickly. You should have 8 cutlets total from the 800g of veal.
2ASSEMBLE THE SALTIMBOCCA: Lay each veal cutlet on a clean work surface and place one slice of prosciutto on top, then top with one fresh sage leaf in the center. Secure the prosciutto and sage to the veal by inserting a toothpick through the sage leaf and into the meat, or by using a small skewer. This prevents the prosciutto from sliding off during cooking and keeps the sage in place.
3PREPARE FOR COOKING: Spread the flour on a shallow plate and season it generously with salt and black pepper. Lightly dredge each assembled saltimbocca on both sides with the seasoned flour, shaking off any excess, which helps create a light golden crust without making the dish too heavy. Do this just before cooking to prevent the flour from becoming damp.
4HEAT THE PAN: Place a large skillet over medium-high heat and add the olive oil and half of the butter, allowing them to heat together until the butter is foaming and the oil shimmers. The combination of butter and oil prevents the butter from burning while providing excellent browning and flavor. The pan should be hot but not smoking when you begin cooking.
5SEAR THE SALTIMBOCCA: Carefully place the prepared saltimbocca in the hot pan, prosciutto side down, and cook for 2-3 minutes without moving them, allowing them to develop a beautiful golden crust. Then flip each piece carefully and cook for another 2-3 minutes on the other side until the veal is cooked through and the prosciutto is slightly crispy at the edges. Work in batches if necessary to avoid overcrowding the pan, which would cause steaming rather than searing.
6MAKE THE WINE SAUCE: Transfer the cooked saltimbocca to a warm plate and cover loosely with foil. Pour the white wine into the hot pan, scraping the bottom with a wooden spoon to release all the flavorful browned bits (called deglazing), and let it reduce by half, approximately 2-3 minutes. Add the broth and remaining butter, stirring constantly until the butter melts and the sauce becomes silky and slightly thickened.
7FINISH AND SERVE: Taste the sauce and adjust seasoning with salt and pepper as needed. Pour the warm sauce over the saltimbocca and serve immediately while the veal is still tender and the sauce is hot, garnishing with additional fresh sage leaves if desired. Remove the toothpicks before serving to prevent diners from encountering them unexpectedly.