Saltimbocca Di Vitello Recipe

Prep the veal

Pat veal cutlets dry with paper towels. If cutlets are thicker than 1/4 inch, place between two sheets of plastic wrap and gently pound with a meat mallet to about 1/4 inch (6 mm) thickness. Season both sides lightly with salt and freshly ground black pepper.

Flour the cutlets

Place the all-purpose flour in a shallow plate and lightly dredge each seasoned cutlet, shaking off excess. The flour helps the cutlet brown and slightly thickens the sauce.

Assemble with prosciutto and sage

Lay one slice of prosciutto on top of each floured cutlet. Place two fresh sage leaves on top of the prosciutto (press gently so they stick). Secure each assembly with a toothpick through the center if needed to keep the prosciutto and sage in place during cooking.

Heat pan and brown

In a large skillet (preferably stainless steel or cast iron) over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is hot and foaming, add 3–4 assembled cutlets (do not overcrowd). Cook 2–3 minutes per side until the prosciutto is crisp and the veal is golden (internal temperature about 145°F/63°C). Transfer browned cutlets to a warm plate and cover loosely with foil. Add remaining 1 tablespoon olive oil and 3 tablespoons butter to the pan and repeat with remaining cutlets. Keep all cooked cutlets warm.

Deglaze and make sauce

Reduce heat to medium. If pan has excess fat, spoon off until about 1 tablespoon remains. Add the dry sherry to the hot pan to deglaze, scraping up browned bits with a wooden spoon; let it bubble and reduce by about half (2–3 minutes). Add the chicken stock and bring to a simmer, scraping again. Let sauce reduce until slightly thickened, about 3–4 minutes.

Finish sauce

Lower heat to low and whisk in the remaining butter (about 2 tablespoons) piece by piece to create a glossy emulsion. Stir in the lemon juice and capers (if using). Taste and adjust seasoning with a pinch of salt and more pepper if desired.

Return cutlets to pan

Return the veal cutlets to the skillet, nestling them into the sauce for 30–60 seconds to warm through and coat with sauce (do not overcook). Spoon sauce over the cutlets to glaze.

Serve

Transfer cutlets to a serving platter, spoon remaining sauce over them, sprinkle with chopped fresh parsley, and remove any toothpicks before serving. Serve immediately with lemon wedges on the side.