Classic Veal Saltimbocca alla Romana

Why You’ll Love This Recipe

• Restaurant-quality results in under 30 minutes.
• Buttery, wine-lemon pan sauce that’s silky and bright.
• Classic Roman flavors: savory prosciutto, aromatic sage, tender veal.
• Perfect for date night or a fast, elegant weeknight dinner.

Grocery List

• Produce: Fresh sage, 1 lemon
• Dairy: Unsalted butter
• Pantry (includes proteins): Veal scaloppine, prosciutto, dry white wine, low-sodium chicken stock (optional), extra-virgin olive oil, all-purpose flour (optional), kosher salt, black pepper, toothpicks

Full Ingredients

Veal and Assembly

• 1 to 1¼ lb veal scaloppine (8 thin cutlets, about 2 oz each), pounded to 1/8 inch
• 8 thin slices prosciutto
• 16 fresh sage leaves (2 per cutlet)
• 2 tbsp all-purpose flour (optional, for light dusting on the underside)
• Kosher salt and freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter, divided
• Toothpicks

Pan Sauce

• 1/2 cup dry white wine (Frascati, Pinot Grigio, or Sauvignon Blanc)
• 1/4 cup low-sodium chicken stock (optional, for a little extra body)
• 1 tbsp fresh lemon juice, plus more to taste

To Serve (Optional)

• 8 extra small sage leaves for quick-frying as garnish
• Lemon wedges

Step-by-Step Instructions

Step 1: Set up and warm your holding plate

Place an oven-safe plate or small baking sheet in a 200°F oven to keep finished cutlets warm. Pat the veal dry with paper towels, then use a meat mallet to gently pound to an even 1/8 inch thickness. Thin, even cutlets cook fast and stay tender.

Step 2: Season and assemble the saltimbocca

Season the veal very lightly with pepper and the tiniest pinch of salt (prosciutto will add plenty of salt). Lay 2 sage leaves on each cutlet, top with a slice of prosciutto, and secure with 1–2 toothpicks so the prosciutto stays flat. If you like a touch more browning and body to the sauce, lightly dust only the bare underside of each cutlet with flour, tapping off any excess.

Step 3: Heat the pan and crisp optional sage garnish

Heat a 12-inch stainless-steel or well-seasoned skillet over medium-high heat. Add 1 tbsp butter and the olive oil; when the fat is shimmering (about 1 minute), quickly fry the extra 8 small sage leaves for 10–15 seconds until fragrant and just crisp. Transfer to a paper towel. The pan is now perfectly flavored for the veal.

Step 4: Flash-sear the veal

Working in two batches to avoid crowding, lay cutlets prosciutto-side down in the hot pan. Sear 45–60 seconds, until the edges turn opaque and the prosciutto is sizzling. Flip and cook 30–45 seconds more, just until the veal is barely cooked through. Transfer to the warm plate and repeat with the second batch. If the pan looks dry, add a teaspoon of oil between batches. Total sear time per cutlet should be about 1½–2 minutes.

Step 5: Deglaze and reduce

Pour in the white wine (and stock, if using). Boil briskly over medium-high heat for 2–3 minutes, scraping up the browned bits with a wooden spoon, until reduced by about half. You should have roughly 1/3 cup liquid left and the alcohol aroma should have mellowed.

Step 6: Finish the silky pan jus

Take the pan off the heat. Whisk in the remaining 2 tbsp cold butter and the lemon juice until the sauce turns glossy and lightly thickened, 20–30 seconds. Taste and adjust: a pinch of salt only if needed, more lemon for brightness, or a tablespoon of water if it tastes too salty. Return any resting juices from the plate to the pan and swirl.

Step 7: Coat, plate, and serve

Remove toothpicks from the cutlets. Add veal back to the pan just long enough to coat in the sauce, 10–15 seconds. Plate immediately, spooning sauce over the top. Garnish with the crisp sage leaves and serve with lemon wedges. This is lovely alongside sautéed spinach, buttered new potatoes, or a simple arugula salad.

Pro Tips

• Keep it thin: 1/8 inch cutlets cook fast and stay tender.
• Prosciutto-side first: a quick 45–60 seconds keeps it supple, not chewy.
• Cold butter finish: whisk in off heat so the sauce emulsifies and stays silky.
• Use a stainless skillet: it builds flavorful browned bits for a better pan sauce.
• Go easy on salt: prosciutto is salty—taste the sauce before seasoning.

Variations

• Chicken Saltimbocca: Swap veal for thin chicken cutlets; sear 1–2 minutes per side.
• Marsala Twist: Replace white wine with dry Marsala; skip lemon or use just a few drops.
• With Capers: Add 1 tbsp drained capers to the sauce during the reduction for a briny pop.

Storage & Make-Ahead

Saltimbocca is best freshly cooked. You can assemble the cutlets (sage and prosciutto pinned) up to 6 hours ahead; cover and refrigerate. Bring to room temperature for 15–20 minutes before cooking. Leftovers keep 1 day, covered and refrigerated. Reheat very gently in a skillet with a splash of water or stock until just warmed through; avoid boiling the sauce. Not recommended for freezing.

Nutrition (per serving)

Approximate: 390 calories; 25 g fat (11 g saturated); 4 g carbohydrate; 0 g fiber; 35 g protein; 650 mg sodium. Values will vary based on prosciutto thickness, added salt, and whether flour/stock are used.