Veal Saltimbocca Recipe

Tenderize and season

If your veal cutlets are thicker than 1/4", cover each between plastic wrap and gently pound to about 1/4" (6 mm). Pat cutlets dry with paper towels. Lightly season both sides of each cutlet with the measured sea salt (use less if your prosciutto is very salty) and freshly ground black pepper.

Assemble saltimbocca

Lay each seasoned veal cutlet on a work surface. Place one prosciutto slice over each cutlet so it covers most of the surface. On top of the prosciutto, place two sage leaves near the center. Fold prosciutto over if needed to lie flat. Secure each stack with a toothpick or tie gently with kitchen twine, leaving edges of veal exposed for browning.

Place the all-purpose flour on a plate and lightly dredge each assembled cutlet, shaking off excess. The flour helps promote a light crust and thickens the pan sauce slightly; do not over-dust—just a light coating is enough.

Heat a large sauté pan over medium-high heat. Add the olive oil and 1 tablespoon of the unsalted butter. When butter foam subsides and the fat is shimmering (but not smoking), add cutlets, prosciutto side down first so prosciutto browns slightly. Arrange cutlets in a single layer without crowding; cook in two batches if necessary.

Sear for about 1 to 1 1/2 minutes per side (veal cooks quickly because it is thin). After prosciutto side, flip and cook the veal side another 1 to 1 1/2 minutes until golden and just cooked through. Total cook time per cutlet should be about 3 minutes. Transfer cooked cutlets to a warm plate and tent loosely with foil to rest while you make the sauce. Add the remaining 2 tablespoons butter to the pan as needed between batches to maintain fat level.

Keep the pan over medium heat. If there is an excessive amount of fat, tilt the pan and spoon off all but about 1 tablespoon. Add the white wine to the hot pan to deglaze, scraping up browned bits with a wooden spoon. Allow the wine to reduce by about half—this takes roughly 2 to 3 minutes.

Add the chicken stock and the lemon juice and simmer for 1 to 2 minutes to meld flavors and reduce slightly. If using capers, add them now. Taste and adjust seasoning (you likely won’t need more salt because of prosciutto).

Remove the pan from the heat and swirl in the cold cubed butter, one piece at a time, to emulsify and thicken the sauce into a glossy finish. This should take 30–60 seconds. Return the pan briefly to low heat if needed, but avoid boiling after adding butter.

Return the veal cutlets to the pan just to warm through and to coat lightly with sauce, turning once to glaze. This should take 20–30 seconds.

Transfer cutlets to a warmed serving platter, spoon pan sauce over each. Remove and discard toothpicks or twine. Sprinkle chopped parsley over the top and serve with lemon wedges on the side for additional brightness.

Recommended accompaniments: buttered polenta, sautéed spinach, or roasted asparagus.