Saltimbocca Di Vitella Recipe

Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 2 tbs olive oil, chopped rosemary, minced garlic, 1 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Roast in the preheated oven for 25–30 minutes, turning once halfway through, until golden and crisp on the outside and tender inside. Keep warm in a low oven (200°F/95°C) if needed while preparing the rest.

Trim and cut vegetables into uniform pieces so they cook evenly. Toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Sauté or steam the vegetables: for sautéing, heat a large skillet over medium-high heat, add vegetables and cook 5–7 minutes until tender-crisp and lightly browned. For steaming, steam until just tender, about 4–6 minutes. Keep warm.

Prepare veal

If the veal cutlets are thicker than 1/4 inch, place between plastic wrap and gently pound to about 1/8–1/4 inch thickness. Pat dry with paper towels.

Season and dress

Season both sides of each cutlet lightly with 1/4 tsp salt and a pinch of black pepper (reserve remaining salt and pepper for potatoes/veg). Place 1 sage leaf on top of each cutlet and cover with one slice of prosciutto. If needed, secure with a toothpick through the edge.

Flour lightly

Spread 1/2 cup flour on a plate and lightly dredge each prosciutto-covered cutlet on the veal side only, shaking off excess. Do not flour the prosciutto side to maintain crispness.

Sear

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 2 tbs unsalted butter. When the butter foams, add the cutlets prosciutto-side down first. Sear 2–3 minutes until the prosciutto is crisp and golden, then flip and cook the veal side 1–2 minutes until cooked through. Work in batches if needed so the pan isn't crowded. Transfer cooked cutlets to a warm plate and tent with foil.

Make sauce

Lower heat to medium, add remaining 1 tbs butter to the skillet. Add 3/4 cup dry white wine to deglaze, scraping up browned bits. Let the wine reduce by about half, 2–3 minutes. Add 1/2 cup chicken or veal stock and simmer 1–2 minutes until slightly reduced. Squeeze the juice of 1 lemon into the pan and taste; add a pinch of salt and pepper if needed.

Finish

Return the cutlets to the skillet prosciutto-side up and spoon the sauce over them for 30–60 seconds to reheat and coat. Remove toothpicks. Transfer cutlets to plates.

Spoon additional sauce over each veal cutlet and garnish with chopped parsley and a lemon wedge.