Veal Saltimbocca

Jennifer S


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.

☆☆☆☆☆ 0 votes
depending on the size of the medallions at least 4
10 Min
15 Min
Stove Top


Add to Grocery List

11/2 lb
veal cutlets
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


  • 1Cut the veal into small medallions, making 2-3 medallions per serving, pound veal but not too thin. Salt and pepper both sides of meat.
  • 2Trim 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.
  • 3Flour each peice, shaking off excess flour
  • 4Heat 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.
  • 5Add 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.
  • 6Don't forget to remove the toothpicks
  • 7Serve and enjoy

Printable Recipe Card

About Veal Saltimbocca

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Quick & Easy

Show 1 Comment & Review

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...