Veal Saltimbocca

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 340kcal

Traditional Italian veal saltimbocca alla Romana featuring veal cutlets, prosciutto, and crispy sage for a fantastic meal in just 10 minutes!

Place the veal cutlets on a cutting board, then cover them with clingfilm. Use a meat mallet to gently pound them until they reach a thickness of approximately 6mm /¼-inch.
Place a slice of prosciutto over each veal cutlet, making sure it fully covers the surface of the meat, and top with a sage leaf. Use a toothpick to pierce through the layers to hold them together.
Heat 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
Arrange the flour on a plate and coat the base of the saltimbocca cutlets evenly with flour.
Cook the veal altimbocca sage-side up, until the base looks cooked through. Pour in the white wine, allow it to evaporate, then cover the pan with a lid and continue to cook for 1 more minute. This will ensure the veal cooks thoroughly. Once cooked through, transfer the saltimbocca onto a serving plate.
Add the remaining butter to the pan and whisk together until the butter has dissolved and the sauce has reached a creamy, glossy consistency. Season to taste, remove the pan from the heat, pour the sauce over the veal saltimbocca and serve.