Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe

Name: Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe
Total time: 35 min
Yield: 4
Ingredients: 8 veal cutlets (about 1 pound; 450g); Kosher salt and freshly ground black pepper; 8 large, thin slices prosciutto (about 1/4 pound; 115g); 1 bunch fresh sage, divided (about 1/4 ounce; 7g); 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; see note)

Total 35m

This Veal Saltimbocca recipe is a classic Roman sautéed dish featuring tender veal cutlets topped with prosciutto and sage. It's a flavor-packed combination of savory and salty with a hint of freshness from the sage. Served with a white wine, lemon, and butter sauce, it's an elegant and delicious meal.

Beef

Cutlet

Italian

Roman

Veal