Veal Saltimbocca


Veal Saltimbocca

Recipe type: Yield: 4 Prep time: Cook time: Total time:

A buttery, savory veal dish perfect for any occasion.


1 lb Veal loin – cut into 8 (2-oz) pieces
16 Fresh sage leaf
16 Prosciutto – sliced
1/2 C Olive oil
1 C Chicken stock or low-sodium broth
4 T Unsalted butter – (1/2 stick)
All-purpose flour, as needed


  1. Arrange 2 slices of veal between 2 sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness
  2. Arrange 2 leaves of sage and 2 slices of prosciutto on each piece of veal, and press lightly to adhere
  3. Lightly dust the prosciutto side of each piece of veal with a small amount of flour
  4. In a large sauté pan over moderately high heat, warm the olive oil
  5. Working in batches if necessary, sauté the veal, prosciutto side down first, until the prosciutto is crispy and the veal is just cooked through, about 2 minutes per side
  6. Set cooked pieces aside on a plate and cover with aluminum foil to keep them warm
  7. Remove any excess oil from the pan and deglaze the pan with the stock or broth
  8. Add the butter to the pan and reduce by about 1/3rd until thickened, 3 to 4 minutes
  9. Return the meat to the pan and continue cooking to heat through as needed, about 1 minute
  10. • Serve the meat with the sauce spooned over top.

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