Veal Saltimbocca Recipe

Prepare veal

If not pre-pounded, place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet to about 1/4 inch (6 mm) thickness. Trim any ragged edges so pieces are roughly uniform size (about 4—5 oz / 120—140 g each). Pat dry with paper towels.

Assemble saltimbocca

Season one side of each veal cutlet lightly with 1/4 tsp salt and a pinch of pepper. Place two sage leaves on the seasoned side of each cutlet. Lay one slice of prosciutto over the sage and press to adhere. Secure prosciutto to the veal with 2 toothpicks or a length of kitchen twine wrapped and tied so the prosciutto stays in place during cooking.

Place the flour in a shallow dish and whisk together remaining 3/4 tsp salt and the 1 tsp black pepper. Lightly dredge each assembled cutlet in the seasoned flour, shaking off excess. Do not over-flour; a light dusting is sufficient to promote browning and help thicken the pan sauce.

In a large skillet (preferably stainless steel or cast-iron) heat the olive oil and 2 tablespoons of the butter over medium-high heat until the butter foam subsides and the fat is shimmering. Add the cutlets, prosciutto side down first or seam side down depending on assembly, spacing them so they do not touch (cook in two batches if needed).

Sear the cutlets 2–3 minutes per side, or until the prosciutto is crisp and the veal is golden-brown and just cooked through (internal temperature about 145°F / 63°C). Flip only once. Remove the cooked cutlets to a warm plate and tent loosely with foil; leave any browned bits in the pan for the sauce. If you used more than 1 tablespoon butter at start, reserve remaining tablespoon for sauce.

With the skillet still over medium heat, add the white wine (3 fl oz) to deglaze, scraping the browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 1–2 minutes.

Add the stock (3 fl oz) and lemon juice (1 tbsp). Bring to a gentle simmer and reduce for another 2–3 minutes until slightly thickened and glossy. Taste and adjust seasoning with a small pinch of salt if needed (remember prosciutto is salty).

Reduce heat to low and whisk in the remaining 2 tablespoons cold butter, one piece at a time, swirling the pan to emulsify the sauce into a smooth, slightly thickened finish (mounting the sauce). This will create a silky coating for the cutlets.

Return the veal cutlets and any accumulated juices to the pan for 30–60 seconds to warm and coat them lightly with the sauce. Spoon sauce over each cutlet, remove toothpicks/twine, and transfer to a serving platter.

Sprinkle chopped parsley over the cutlets and serve with lemon wedges alongside to squeeze over just before eating.