Authentic Roman Veal Saltimbocca with Prosciutto and Sage Recipe
Discover the magic of veal saltimbocca, a classic Roman dish that truly lives up to its name – ‘jumps in the mouth’. This recipe combines tender veal cutlets with prosciutto and fresh sage, creating a flavor explosion that will transport you straight to the heart of Italy.
While saltimbocca might seem simple, mastering the perfect balance of flavors and textures is key. Our recipe ensures you’ll create a dish that’s not just good, but spectacular – with veal that’s perfectly cooked, prosciutto that’s crisp yet not overly salty, and a buttery, lemony sauce that ties it all together.
Ingredients
- 8 veal cutlets (about 1 pound; 450g)
- Kosher salt and freshly ground black pepper
- 1 bunch fresh sage, divided (about 1/4 ounce; 7g)
- 8 large, thin slices prosciutto (about 1/4 pound; 115g)
- Cornstarch, for dredging (about 1/2 cup)
- 3 tablespoons (45ml) extra-virgin olive oil, divided
- 2 tablespoons (30g) unsalted butter
- 1/3 cup (80ml) dry white wine
- Fresh juice from 1 lemon, to taste
- 1 teaspoon soy sauce (5ml), preferably usukuchi (light soy sauce) (optional)
Directions
- Start by pounding the veal cutlets. Place them on a work surface, cover with plastic wrap, and use a meat pounder or the bottom of a small heavy saucepan to flatten them to about 1/4-inch thickness. This step ensures even cooking and tender meat. Season one side lightly with salt and pepper.
- Now, let’s assemble our saltimbocca. Flip the cutlets so the seasoned side is down. Select the largest sage leaves from your bunch – you’ll need one (or two if they’re small) for each cutlet. Place the sage leaves in the center of each cutlet.
- Top each cutlet with a slice of prosciutto, sandwiching the sage between the meat layers. Secure the prosciutto to the veal using two wooden toothpicks per cutlet, mimicking the action of a safety pin.
- Time to dredge! Pour about 1/2 cup of cornstarch into a shallow bowl. Lightly coat the underside of each prosciutto-topped cutlet with cornstarch, shaking off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. Once shimmering, add 4 cutlets, prosciutto-side up. Cook until lightly browned on the bottom and the last hints of pink are visible on top at the edges. Using a thin metal spatula, quickly flip all cutlets prosciutto-side down, then immediately flip them back. Transfer to a clean platter. Adjust heat as needed to prevent burning.
- Repeat the process with the remaining olive oil and veal cutlets.
- Now for the sauce! Lower the heat to medium-low, add butter and a few sage sprigs to the skillet. Once the butter has melted, pour in the white wine. Bring to a simmer over medium heat, stirring to scrape up any browned bits. Continue cooking, stirring and swirling constantly, until the sauce is emulsified and slightly thickened.
- Season the sauce with salt and pepper, then stir in 1 teaspoon of lemon juice. Taste and add more lemon juice if desired. Stir in the optional soy sauce for an extra depth of flavor. If the sauce breaks at any point, simply whisk in a tablespoon or two of water to bring it back together. Remove and discard the sage sprigs.
- Pour the heavenly sauce over your veal cutlets and serve immediately. Prepare for a flavor experience that truly jumps in your mouth!
Notes
While not traditional, a touch of soy sauce can add incredible depth and complexity to the pan sauce. Usukuchi (light) soy sauce is ideal as it’s saltier and less malty than regular dark soy, blending seamlessly into the sauce. If unavailable, dark soy sauce works well too.
The Secret to Perfect Saltimbocca
The key to extraordinary saltimbocca lies in the details. Pounding the veal ensures tenderness, while a quick sear on both sides brings out the best in the prosciutto and sage. The pan sauce, enriched with wine and butter, ties all the flavors together in a harmonious blend that’s simply irresistible.
Serving Suggestions
Saltimbocca pairs beautifully with a variety of side dishes. Try it with a light arugula salad dressed with lemon and olive oil, or serve it alongside roasted vegetables for a heartier meal. A side of creamy polenta or risotto can also complement the dish wonderfully, soaking up the delicious sauce.
Wine Pairing
To elevate your dining experience, consider pairing this dish with a crisp white wine. A Pinot Grigio or Vermentino from Italy would be an excellent choice, their bright acidity cutting through the richness of the dish while complementing its flavors.
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 502 |
% Daily Value* | |
Total Fat 27g | 35% |
Saturated Fat 8g | 41% |
Cholesterol 116mg | 39% |
Sodium 1226mg | 53% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 24g | |
Vitamin C 16mg | 80% |
Calcium 71mg | 5% |
Iron 3mg | 16% |
Potassium 381mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |