Real Recipes From Real Home Cooks ®

veal saltimbocca

Recipe by
Jennifer S
Philadelphia, PA

My family likes veal and this comes out very tender and flavorful. Can't be any easier too. I like to add the toothpicks so you don't lose the ham and sage. Serve with polenta or potatoes covered in the sauce.

yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For veal saltimbocca

  • 11/2 lb
    veal cutlets
  • pinch
    salt and pepper
  • 1/2 c
  • 1/4 lb
  • 1 bunch
    sage leaves, fresh
  • 4 Tbsp
  • 1/4 c
    olive oil
  • 1 c
    white wine (chicken stock)
  • 1 tsp
    lemon juice

How To Make veal saltimbocca

  • 1
    Cut the veal into small medallions, making 2-3 medallions per serving, pound veal but not too thin. Salt and pepper both sides of meat.
  • 2
    Trim prosciutto to fit the medallion or fold it to fit. Layer one slice on each piece of veal and top with a sage leaf. Use a toothpick to secure, right down the center of the medallion.
  • 3
    Flour each peice, shaking off excess flour
  • 4
    Heat 2-3 tablespoons of olive oil and 2 tablespoons of butter in large skillet. Saute veal, ham side down first and the meat will adhere to the veal. Repeat until all the veal is done.
  • 5
    Add the wine (or chicken stock) scraping up the little bits on the bottom. Cook down until desired consistency. Splash some lemon juice and finally add the butter for a nice gloss.
  • 6
    Don't forget to remove the toothpicks
  • 7
    Serve and enjoy