Go Back

Veal Saltimbocca Recipe

A Classic Veal Cutlet Dish
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: veal
Servings: 2 people


  • 8 fresh sage leaves cut in chiffonade, (as described below)
  • 4 veal cutlets
  • salt and pepper to taste
  • 4 slices prosciutto
  • 4 slices Fontina cheese sliced very thin, optional
  • 4 tablespoons butter divided
  • 4 oz dry white wine


  • To chiffonade the sage, tightly roll the leaves horizontally into a cigar shape. Then slice it end to end to produce little ribbons.
  • Pound the veal cutlets to thin them out and season with salt and pepper.
  • Evenly distribute the sage over the cutlets and then top each with a slice of prosciutto and Fontina cheese.
  • Fold the cutlets in half and pound them again to a uniform thickness.
  • Melt half the butter in a large skillet. Place the veal packets in the pan, brown the first side, flip and repeat. Remove the veal and reserve.
  • Add the wine and deglaze the pan, scraping the browned bits off the bottom.
  • Add the remaining butter.
  • Season with salt and pepper.
  • Return the veal to the pan and briefly cook it on each side to coat it with the sauce and serve.