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Ver’s Veal Saltimbocca
An Italian Favorite That Truly “Jumps in the Mouth”
Veal Saltimbocca is a timeless Roman dish that translates to “jumps in the mouth,” and for good reason. The tender veal, savory prosciutto, and aromatic sage come together in a simple yet elegant preparation that’s quick enough for a weeknight dinner but impressive enough for guests. Lightly dredged in flour and pan-seared to golden perfection, each bite offers a crisp edge, rich flavor, and a whisper of fresh sage.
Ingredient List
Classic Veal Saltimbocca:
4 Veal Cutletts
4 oz. Prosciutto
1 Bunch Fresh Sage Leaves
1 tsp Salt
1 tsp Pepper
1/2 Cup Flour
2 Tbsp. Olive Oil
Makes 4 servings
30 min Prep
A Roman Classic with Crisp Edges and Bold Flavor
1. Prepare the Veal
Place the veal cutlets between two sheets of plastic wrap and gently pound with a meat mallet until about ¼ inch thick. Season both sides with salt and pepper.
2. Layer and Secure
Top each veal cutlet with a slice of prosciutto and a fresh sage leaf. Gently press to adhere, then secure with a toothpick threaded through the leaf and meat.
3. Dredge
Lightly coat each cutlet in flour, shaking off any excess.
4. Sear with Sage
Heat the olive oil in a large skillet over medium heat. Once shimmering, add a few whole sage leaves and let them crisp slightly in the oil for about 30 seconds. They’ll infuse the oil with flavor. Remove them once crisp and set aside for garnish.
5. Cook the Veal
Place the cutlets in the skillet, sage side up. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Work in batches if needed to avoid overcrowding the pan.
6. Serve Warm
Remove the toothpicks before serving. Garnish with the crisped sage leaves and serve immediately. Pair with sautéed spinach, roasted potatoes, or a simple arugula salad.
Tender Veal, Savory Prosciutto, and Sage, Ready in Minutes
Tips for Success:
Don’t skip the pounding step: Thin, even cutlets cook quickly and stay tender.
Use good prosciutto: Thinly sliced, high-quality prosciutto adds deep flavor and crisps beautifully when seared.
Make it saucy: For a variation, deglaze the pan with a splash of white wine or chicken broth after cooking and simmer into a quick pan sauce.
Before pounding your veal cutlet, put it into a large sealable plastic bag. This prevents splatter and contamination.
This dish is all about balance; delicate veal, salty prosciutto, and that unmistakable sage aroma. Whether you’re making it for a special occasion or just treating yourself midweek, Veal Saltimbocca is a classic worth mastering. Buon appetito!
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