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Perfect Saltimbocca Recipe: Veal with Prosciutto for Elegant Dinner

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This classic Roman Saltimbocca features tender veal scallopini topped with savory prosciutto and fresh sage, quickly sautéed and finished with a silky white wine pan sauce. It’s an elegant, restaurant-worthy dish that’s surprisingly quick and easy to make at home.

Ingredients

Scale
  • 8 thin slices veal scallopini (about 1 lb)
  • 8 slices prosciutto, paper-thin
  • 8 large fresh sage leaves (or 16 smaller leaves)
  • 1/4 cup all-purpose flour (for dredging)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/3 cup chicken or veal stock (low-sodium preferred)
  • Lemon wedges, for serving

Instructions

  1. Place each veal scallopini between two sheets of parchment or plastic wrap. Gently pound to about 1/4-inch thickness.
  2. Lay veal slices flat. Top each with a sage leaf (or two if small), then a slice of prosciutto. Press gently and secure with a toothpick.
  3. Sprinkle each piece lightly with black pepper (go easy on salt). Dredge veal lightly in flour, shaking off excess.
  4. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add veal, prosciutto-side down, in a single layer. Sear for 1-2 minutes until prosciutto crisps, then flip and cook another 1-2 minutes until golden. Transfer to a warm plate and cover loosely with foil.
  5. Pour off excess fat from the pan, leaving browned bits. Add white wine and scrape up any bits. Simmer for 2-3 minutes to reduce slightly, then add stock. Simmer another 2 minutes until sauce thickens. Swirl in remaining tablespoon of butter.
  6. Return veal to pan, spoon sauce over, and heat gently for 30 seconds to rewarm. Arrange on a platter, remove toothpicks, and serve with lemon wedges.

Notes

For gluten-free, use a 1:1 gluten-free flour blend or fine rice flour. Chicken or pork can substitute for veal. Use fresh sage for best flavor. Don’t overcook veal; it cooks quickly. Deglaze pan thoroughly for a flavorful sauce. Serve immediately for best texture.

Nutrition

Keywords: Saltimbocca, veal, prosciutto, Italian dinner, elegant, quick, easy, classic, Roman, white wine sauce

Find it online: https://elvafood.com/perfect-saltimbocca-recipe-veal-with-prosciutto-for-elegant-dinner/