Veal Saltimbocca Recipe

Prepare veal

Pat the veal scaloppine dry with paper towels. If pieces are thicker than 1/4 inch, place between plastic wrap and gently pound to about 1/8–1/4 inch thickness using a meat mallet. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Assemble saltimbocca

Place one or two fresh sage leaves on each veal piece, then lay one slice of prosciutto over the sage and press gently so it adheres. Lightly dust the outer (non-prosciutto) side of each veal piece with flour, shaking off excess. Keep assembled cutlets on a plate.

Sear veal

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When foaming subsides and butter is sizzling, add 3–4 veal cutlets, prosciutto-side down first; press briefly so they make contact. Cook 1.5–2 minutes until prosciutto is crisp and browned. Flip and cook the veal side 45–60 seconds until just cooked through. Transfer to a warm plate and tent with foil. Repeat with remaining cutlets, adding remaining oil and butter as needed, keeping pan temperature steady (adjust heat to avoid burning).

Make pan sauce

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Pour in 3/4 cup dry white wine to deglaze, scraping up browned bits with a wooden spoon. Allow wine to reduce by about half, 2–3 minutes. Add 1/2 cup chicken stock and simmer 1–2 minutes. Stir in 1 tablespoon lemon juice. Taste and adjust seasoning. Return veal to the pan briefly (30 seconds) to warm and coat with sauce. Spoon sauce over each cutlet and keep warm.

Preheat oven to 425°F (220°C). Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 2 tsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled pan. Roast for 25–30 minutes, turning once halfway, until golden and tender when pierced with a fork. If needed, broil 1–2 minutes to crisp the edges. Remove from oven and let rest 2 minutes before serving.

While the potatoes roast (or when veal is resting), prepare vegetables. Trim and/or blanch denser vegetables (e.g., carrots or broccolini) in boiling salted water 2–3 minutes until bright and slightly tender, then shock in ice water to stop cooking. For asparagus or green beans, blanch 1–2 minutes as needed.

Heat a large skillet over medium heat with 1 tbsp olive oil and 1 tbsp unsalted butter. Add drained vegetables and sauté 2–4 minutes until heated through and slightly glazed. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with 1/2 tbsp fresh lemon juice if using and toss with 1 tbsp chopped parsley (reserve a little for garnish). Keep warm until serving.

Divide roasted potatoes and vegetables among 4 warm plates (or family-style to serve 4). Arrange 2 veal saltimbocca cutlets per plate, spooning pan sauce over the veal. Sprinkle chopped parsley over vegetables and veal. Serve with lemon wedges alongside.

Serve immediately so veal remains tender and sauce warm.