Veal Scaloppine Saltimbocca

Tender, flavorful, and elegantly simple, Veal Scaloppine Saltimbocca is a classic Italian dish that elevates weeknight dining or special occasions. This recipe features melt-in-your-mouth veal cutlets layered with fresh sage and thinly sliced prosciutto, then lightly dredged in flour and pan-seared to golden perfection. A vibrant pan sauce made with dry white wine, chicken stock, and a touch of lemon juice adds a delightful tang, complementing the savory richness of the veal. This 30-minute dish is quick to prepare yet delivers restaurant-quality results, making it an impressive choice for dinner parties or a cozy homemade meal. Serve it alongside sautéed spinach or roasted potatoes for an unforgettable Italian feast.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces (about 4 ounces each, pounded thin) Veal cutlets
• 8 leaves Fresh sage leaves
• 4 pieces Thin slices of prosciutto
• 1/2 cup All-purpose flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground black pepper
• 2 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1/2 cup Dry white wine
• 1/2 cup Chicken stock
• 1 tablespoon Lemon juice
• 1 tablespoon (optional for garnish) Chopped parsley

Directions

Step 1

Lay the veal cutlets flat on a clean surface. Place 2 sage leaves on each cutlet, then top with a slice of prosciutto. Gently press down so the prosciutto adheres to the veal.

Step 2

In a shallow dish, combine the flour with salt and pepper. Lightly dredge each cutlet in the flour mixture, shaking off the excess.

Step 3

In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbling.

Step 4

Cook the veal cutlets prosciutto-side down first, in batches if necessary, for about 2-3 minutes until the prosciutto is crispy. Flip and cook the other side for an additional 2 minutes until golden brown. Remove the cutlets and set them aside on a plate.

Step 5

Deglaze the skillet by adding the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon and let the wine reduce by half, about 2 minutes.

Step 6

Add the chicken stock and lemon juice to the skillet, stirring to combine. Let the sauce simmer for another 2-3 minutes until slightly thickened.

Step 7

Return the veal cutlets to the skillet, spooning the sauce over the top. Cook for 1-2 additional minutes to warm through.

Step 8

Transfer the veal scaloppine saltimbocca to serving plates, spoon the sauce over the top, and garnish with chopped parsley if desired.

Step 9

Serve immediately with your choice of side, such as sautéed spinach, roasted potatoes, or a fresh salad.

Nutrition Facts

Serving size	(1002.7g)

Amount per serving	% Daily Value*
Calories	2141.4

Total Fat 115.8g	0%
Saturated Fat 42.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 780.1mg	0%
Sodium 4034.3mg	0%
Total Carbohydrate 52.9g	0%
Dietary Fiber 3.3g	0%
Total Sugars 2.2g
Protein 201.7g	0%

Vitamin D 0IU	0%
Calcium 176.9mg	0%
Iron 13.4mg	0%
Potassium 2403.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 39.2%

Carbs: 10.3%