Go Back
+ servings
Print Recipe
5 from 5 votes

Veal Saltimbocca

Veal Saltimbocca - veal cutlets wrapped in cripsy, salty prosciutto and fragrant sage leaves. A classic Roman dish that's pan-fried until they're juicy, tender and incredibly delicious. A simple and elegant meal that's great served with potatoes, asparagus or salad.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 -6 servings
Calories: 491kcal
Author: Emily Kemp


  • 6 veal cutlets (escalopes)
  • ½ cup all purpose flour (80g)
  • 6 slices prosciutto
  • 6 large sage leaves
  • ½ cup (125ml) white wine
  • 2 tablespoon Olive oil
  • 6 toothpicks to secure the cutlets


  • Place the veal cutlets between two sheets of plastic wrap (cling film) and gently beat with a rolling pin or meat mallet until ¼ of an inch thin.
  • Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.
  • Dip the cutlets in flour on each side and shake gently to get rid of any excess flour. Heat olive oil in a large pan or skillet and fry on each side until slightly crispy and browned. Remove from the pan and add the wine to deglaze the pan.
  • Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.



  • Make sure to pound the meat to tenderise it otherwise it could turn out a little tough
  • You can use white wine or marsala to make the sauce
  • Dredging the cutlets in flour gives them a delicious coating and also adds a little substance to the sauce but you can also make this recipe without flour
  • If prepping in advance don't dredge in flour, wait until last minute to do that or it'll soak into the meat and create a weird texture
  • Be careful not to overcook or the meat will toughen. Since the veal is pounded thin it doesn't take long to cook (around 4 minutes each side)
  • A squeeze of fresh lemon juice really brings out the flavours and cuts through the rich and salty flavours so don't skip it if possible
  • Chicken, turkey or pork can all be used as good substitutes to veal
  • Leftovers can be stored in the fridge for 1-2 days and eaten cold or reheated until hot all the way through


Calories: 491kcal | Carbohydrates: 12g | Protein: 56g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 206mg | Sodium: 242mg | Potassium: 997mg | Calcium: 15mg | Iron: 2.9mg