Tender Veal Saltimbocca with Marsala Pan Sauce
This Veal Saltimbocca features tender veal topped with crisp prosciutto and fresh sage, finished in a rich Marsala pan sauce. Ready in just 25 minutes, it’s elegant enough for date night yet easy enough for weeknights.
Servings: 4 servings
Calories: 468kcal
Equipment
Ingredients
For the Veal Cutlets
- 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 fresh sage leaves
- 2 Tbsp extra-virgin olive oil
For the Marsala Pan Sauce
- 6 Tbsp unsalted butter, divided, chilled
- ⅓ cup marsala cooking wine
- 1 Tbsp chopped fresh parsley
- lemon wedges
Instructions
- Dredge the cutlets: Place veal cutlets in a large Ziplock bag (or bowl), then add ½ cup flour, 1 tsp Kosher salt, and ¼ tsp black pepper. Seal, then shake to thoroughly coat.
- Assemble the cutlets: Place one piece of prosciutto on top of 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.
- 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 145°F / 63°C. (It's okay to remove a few degrees lower, as the meat will continue to cook and rise in temperature as it rests.) Transfer to a plate, then repeat with remaining veal cutlets.
- Make the pan sauce: Add ½ cup marsala wine 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 remaining 4 Tbsp chilled butter, 1 Tbsp at a time, swirling the pan as it melts into the sauce.
- 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.
Notes
- Swap the protein: Veal cutlets can be replaced with chicken, pork, or turkey cutlets.
- Make-ahead: Cook veal and sauce, but hold the butter. Cool completely, cover, and refrigerate up to 24 hours. Reheat over medium, then swirl in butter just before serving.
- Leftovers: Cool fully, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop until warmed through.
- To freeze: Cool completely, transfer to a freezer-safe airtight container, and freeze up to 3 months. Thaw overnight in the fridge, then reheat over medium heat until hot.
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!
