Veal Saltimboca


Veal Saltimboca

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 1 cast iron sauté pan


  • 8 ea veal scallopini thinly sliced veal filets
  • 1/2 cup flour
  • 4 slices prosciutto
  • 1 bunch fresh sage
  • 2 TBL butter
  • 1 TBL extra virgin olive oil
  • 1/2 cup white wine
  • 1/8 tsp salt
  • 1/8 tsp pepper


  • Take each veal scallopini and place 1 slice of prosciutto on each. Take 1-2 sage leaves and using a toothpick secure prosciutto and sage to veal.
  • Add salt and pepper to flour. Dredge each piece of veal lightly in flour mixture and set aside.
  • Heat cast iron pan with 1 TBL of butter and olive oil. Over medium heat place veal, prosciutto side down until crispy. About 1 minute, turn veal over to cook the other side. Remove from pan and keep warm.
  • Deglaze the pan with the white wine, scaping up the browned bits. Cook until it thickens into a sauce. Add the remaining 2 TBL of butter to sauce, stirring until creamy.
  • Remove toothpicks from veal and serve immediately with sauce.
Keyword prosciutto, sage, Veal, Wine

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