There’s something undeniably enchanting about the way flavors come together in a classic Veal Saltimbocca. Picture this: tender veal cutlets, gracefully wrapped around fragrant prosciutto and fresh sage, sizzling away in a luscious butter and olive oil blend. As I stood over the stovetop, I could practically hear the symphony of flavors harmonizing in the pan, a sure sign that I was about to create something truly special.
After a whirlwind week filled with fast food and endless takeout menus, I craved the kind of satisfying, homemade comfort only a dish like this could provide. The beauty of this recipe lies in its elegant simplicity—perfect for impressing guests yet easy enough for a cozy night in. Each bite offers a delightful balance of savory and aromatic notes, transforming any ordinary dinner into a cherished culinary experience.
So, let’s roll up our sleeves and embrace this delightful journey into the heart of Italian cooking with my easy-to-follow Veal Saltimbocca recipe. Whether you’re a seasoned chef or just starting out, this dish will soon become a favorite in your home!
Why is Veal Saltimbocca a must-try?
Savory, this dish features a delectable combination of prosciutto and sage, elevating simple veal cutlets to gourmet status. Quick and easy, you can have a restaurant-worthy meal on the table in no time. Impressive presentation ensures your dinner guests will be wowed without endless prep work. Perfectly versatile, serve it with pasta, vegetables, or crusty bread for a full meal. Escape the routine of takeout by indulging in this delightful, homemade treat that brings joy back to your kitchen!
Veal Saltimbocca Ingredients
• Here’s everything you need to create this delicious dish!
For the Cutlets
- 4 veal cutlets – ensure they are pounded thin for tenderness and quick cooking.
- 4 thin slices prosciutto – adds a savory, salty layer that complements the veal beautifully.
- 8 sage leaves – fresh sage enhances the dish’s aromatic profile, making it irresistible.
For Coating and Cooking
- 1/4 cup flour – this helps create a light, golden crust when sautéing the cutlets.
- 2 tbsp butter – for that rich, creamy flavor that makes everything better.
- 2 tbsp olive oil – provides a perfect cooking medium to achieve that lovely golden brown.
For the Sauce
- 1/2 cup white wine – deglazes the skillet, capturing all the delicious browned bits for a flavorful sauce.
Embrace the taste of Italy and elevate your cooking with these ingredients for classic Veal Saltimbocca!
How to Make Veal Saltimbocca
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Pound the veal cutlets using a meat mallet until they are about 1/4 inch thick. This ensures they cook quickly and stay tender.
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Layer each cutlet with a slice of prosciutto and two sage leaves. The prosciutto adds flavor and keeps the veal moist during cooking.
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Dredge the cutlets in flour, making sure to shake off any excess. A light coating will create a beautiful crust when sautéed.
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Heat olive oil and butter in a skillet over medium heat until the butter melts and begins to bubble. This combination provides a rich flavor for the cutlets.
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Sauté the cutlets for about 3-4 minutes on each side until they are golden brown and cooked through. You want a nice crust with a juicy interior!
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Remove the cooked cutlets from the skillet and set aside. Deglaze the skillet with white wine, scraping up any brown bits. This creates a flavorful sauce to drizzle over the cutlets.
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Pour the white wine sauce over the cutlets just before serving, enhancing their flavor and presentation.
Optional: Serve with a side of sautéed spinach for a beautiful color contrast.
Exact quantities are listed in the recipe card below.
What to Serve with Veal Saltimbocca?
Creating a memorable meal is all about finding those perfect pairings that elevate your dish to new heights.
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Garlic Mashed Potatoes: These creamy, buttery potatoes provide a luscious contrast to the savory flavors of veal. They soak up the rich white wine sauce beautifully!
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Sautéed Green Beans: Bright and crisp, green beans add a fresh crunch and vibrant color to your plate, balancing the richness of the veal.
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Roasted Asparagus: This tender side dish pairs well with the aromatic taste of sage, complementing the veal’s flavors while adding elegance to your dinner.
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Pasta Aglio e Olio: Simple yet flavorful spaghetti tossed with garlic and olive oil offers a delightful base to catch any sauce drippings from your veal. Don’t forget a sprinkle of parmesan for extra flavor!
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Mixed Green Salad: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a delightful contrast to the warmth of the veal and cleanses the palate.
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Chianti Red Wine: This classic pairing enhances the savory notes of the veal while harmonizing with the saltiness of the prosciutto—truly a match made in culinary heaven!
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Tiramisu: For a deliciously sweet finish, layer this coffee-flavored dessert with creamy mascarpone and cocoa to end your meal on an exquisitely indulgent note.
How to Store and Freeze Veal Saltimbocca
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Room Temperature: Veal Saltimbocca is best enjoyed fresh, but can sit out for up to 2 hours before it should be refrigerated to maintain quality.
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Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to keep it moist.
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Freezer: If you need to freeze your Veal Saltimbocca, place it in a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil. It will keep well for up to 3 months.
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Reheating: To reheat frozen servings, thaw overnight in the refrigerator and then sauté in a pan over low heat until warmed through, ensuring the veal stays tender.
Expert Tips for Veal Saltimbocca
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Tenderizing Technique: Start by pounding the veal cutlets evenly to about 1/4 inch thick. This ensures tender, quick-cooking cutlets that aren’t chewy.
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Layer with Care: When layering the prosciutto and sage, don’t overload the cutlets. A single slice of prosciutto and a couple of sage leaves is perfect to enhance flavors without overpowering the veal.
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Flour Wisely: Dredging in flour creates a lovely crust. Remember to shake off excess flour to avoid a gummy texture when cooking.
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Heat Control: Maintain medium heat when sautéing. Too high can burn the butter and sage, while too low may result in soggy cutlets.
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Deglazing Done Right: Use the white wine immediately after cooking the cutlets. This will help lift those flavorful browned bits off the skillet for a rich sauce to drizzle over your veal saltimbocca.
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Serving Suggestions: Pair your dish with a light side, like sautéed vegetables or a fresh salad, which balances the richness of the veal and enhances the overall meal experience.
Veal Saltimbocca Variations
Feel free to explore and customize this delicious dish to suit your taste buds!
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Herb-Infused: Swap out sage for fresh thyme or rosemary for a unique flavor twist. The herbs will add an aromatic profile that’s equally delightful.
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Gluten-Free: Use almond flour or a gluten-free blend to dredge the cutlets, ensuring everyone can enjoy this dish without gluten. The result will be just as crispy and delicious!
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Cheesy Delight: Add a slice of mozzarella or provolone on top of the cutlets before serving, and let it melt into a gooey, savory layer. A cheesy twist always takes comfort food up a notch!
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Balsamic Glaze: A drizzle of balsamic reduction over the finished dish can enhance sweet and savory notes, creating a delightful contrast that excites the palate.
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Spicy Kick: Sprinkle some red pepper flakes into the flour for those who enjoy a little heat alongside the rich flavors of veal and prosciutto. Perfect for adding a punch!
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Mushroom Addition: Sauté some sliced mushrooms in the skillet after the cutlets for an earthy flavor boost that complements the dish beautifully. This added texture makes every bite even more satisfying.
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Vegetable Medley: Include a mix of seasonal vegetables, like zucchini, bell peppers, or asparagus, cooked alongside the cutlets. Not only does it create a colorful plate, but it also increases nutritional value in a delicious way!
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Lemon Zest: Add a sprinkle of fresh lemon zest into the white wine sauce for a bright, citrusy burst. This refreshing element will elevate the dish to a whole new level of vibrancy.
Make Ahead Options
These Veal Saltimbocca are a fantastic choice for meal prep, perfect for busy weeknights! You can pound the veal cutlets, layer them with prosciutto and sage, and fully assemble them up to 24 hours in advance. Simply wrap the prepared cutlets tightly in plastic wrap or store them in an airtight container in the refrigerator to maintain their fresh flavor and texture. When you’re ready to enjoy, just dredge them in flour and sauté as directed without the need for any additional prep time. This way, you’ll have a gourmet meal on the table with minimal effort, making your evenings more enjoyable!
Veal Saltimbocca Recipe FAQs
How do I choose the right veal cutlets?
Absolutely! When selecting veal cutlets, look for cuts that are pinkish in color with a bit of marbling. The meat should be firm yet slightly moist. Avoid cutlets with dark spots or excessive liquid in the packaging, as these can be signs of spoilage.
How should I store my Veal Saltimbocca leftovers?
You can store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to let the dish cool down before sealing it. When you’re ready to enjoy them again, gently reheat in a skillet with a splash of broth or water to maintain that juicy tenderness you love.
Can I freeze Veal Saltimbocca? What’s the best method?
Yes, you can certainly freeze Veal Saltimbocca for later enjoyment! First, allow the dish to cool completely. Then, wrap individual servings tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Place them in a freezer-safe container. Your Veal Saltimbocca will be good for up to 3 months. When reheating, make sure to thaw overnight in the refrigerator and then warm them gently in a skillet.
What should I do if my cutlets are tough after cooking?
Very! If you find your cutlets are tough, it may be due to overcooking. I recommend ensuring that they are pounded evenly to 1/4 inch thick before cooking. Always monitor the cooking time, aiming for a golden brown color on each side. If you ever cook them too long, soak the cutlets in a bit of broth for a few minutes before serving to help tenderize them.
Are there any dietary considerations for Veal Saltimbocca?
Absolutely! It’s important to check for allergies since this dish contains prosciutto and sage, which may not be suitable for everyone. For those with dietary restrictions, I often recommend substituting turkey or chicken for the veal, and using a vegan prosciutto alternative for a tasty plant-based version. As always, check with your guests for their dietary needs before serving!
Savory Veal Saltimbocca: A Simple Gourmet Delight
Ingredients
Equipment
Method
- Pound the veal cutlets using a meat mallet until they are about 1/4 inch thick.
- Layer each cutlet with a slice of prosciutto and two sage leaves.
- Dredge the cutlets in flour, shaking off excess.
- Heat olive oil and butter in a skillet over medium heat.
- Sauté the cutlets for about 3-4 minutes on each side until golden brown.
- Remove the cooked cutlets from the skillet and set aside.
- Deglaze the skillet with white wine, scraping up any brown bits.
- Pour the white wine sauce over the cutlets just before serving.