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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Saltimbocca on a plate with carrots

Veal Saltimbocca (Saltimbocca alla Romana)

Posted by: ari | well seasoned

Saltimbocca means "jump in the mouth" and that's exactly what the sauce from this veal saltimbocca does! The veal is tender, juicy, and crisp from prosciutto and sage, while the marsala pan sauce is sweet and rich. Whether made for family on a busy weeknight or for a stay at home date night, this one is always sure to impress!

recipe +-

Posted by: ari | well seasoned
Saltimbocca on a plate with carrots
Print Recipe
5 from 2 votes

Veal Saltimbocca (Saltimbocca alla Romana)

Saltimbocca means "jump in the mouth" and that's exactly what the sauce from this veal saltimbocca does! The veal is tender, juicy, and crisp from prosciutto and sage, while the marsala pan sauce is sweet and rich. Whether made for family on a busy weeknight or for a stay at home date night, this one is always sure to impress!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: marsala wine, saltimbocca alla romana, veal cutlets
Servings: 4 servings
Calories: 468kcal
Author: ari | well seasoned

Equipment

  • Toothpicks

Ingredients

  • 4 veal cutlets about 1 lb
  • ½ cup all purpose flour
  • 1 tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 8 pieces prosciutto
  • 8 large sage leaves
  • 2 Tbsp olive oil
  • 6 Tbsp butter divided, chilled
  • cup marsala cooking wine
  • 1 Tbsp chopped parsley for serving
  • lemon wedges for serving

Instructions

  • Dredge the cutlets: Place veal cutlets in a large Ziplock bag (or bowl), then add flour, salt, and pepper. Seal, then shake to thoroughly coat.
  • Assemble the cutlets: Place one piece of prosciutto on top a veal cutlet. Add two sage leaves, then secure each to the veal with 2 toothpicks. Carefully turn the veal over, then place a second piece of prosciutto on the back. Secure with a third toothpick. Set aside and repeat with remaining cutlets.
    Dredging veal cutlets in flour then wrapping with prosciutto and sage
  • To cook: Heat olive oil and 2 Tbsp butter in a large skillet over medium-high heat. When hot, add two veal cutlets, sage side down. Cook 2 minutes, then carefully flip. Cook 1 minute more, until prosciutto is crispy and veal has reached an internal temperature of 145F. (Okay to remove a few degrees lower, as the veal will continue to cook and rise in temperature as it rests.) Transfer to a plate, then repeat with remaining veal cutlets.
    Cooking veal saltimbocca in a pan
  • Make the pan sauce: Add marsala to the pan, then use a spatula or wooden spoon to scrape up any brown bits. Allow this to reduce for 1-2 minutes. Turn the heat to low, then add chilled butter, 1 tablespoon at a time, swirling the pan as it melts into the sauce.
    Melting butter into veal sauce in a pan
  • To serve: Either return cutlets to the pan or transfer cutlets to individual plates and spoon sauce on top. Garnish with chopped parsley and serve with lemon wedges.
    Veal saltimbocca returned to sauce in pan

Notes

  • Can substitute veal cutlets with chicken, pork, or turkey cutlets.

Nutrition

Serving: 1cutlet | Calories: 468kcal | Carbohydrates: 6g | Protein: 37g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 180mg | Sodium: 706mg | Potassium: 642mg | Fiber: 1g | Sugar: 2g | Vitamin A: 532IU | Calcium: 14mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!