Italian · Dinner
Sage Prosciutto Veal Cutlets
Saltimbocca di Vitello alla Romana
The Roman original — thin veal cutlets each topped with a sage leaf and a slice of prosciutto, secured with a toothpick, pan-fried briefly in butter and olive oil, finished in a quick white wine pan sauce that 'jumps in the mouth'.
$$
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
520Calories
48gProtein
22gFat
8gCarbs
1gSugar
0gFiber
680mgSodium
125mgChol
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Instructions
1
Prep
Pat veal cutlets dry. Season lightly with 0.25 tsp salt and 0.5 tsp pepper. Lay 4 sage leaves on each cutlet. Drape one prosciutto slice over each, press gently. Secure with 2 toothpicks per cutlet. Dredge both sides in flour, shake off excess.
2
Sear
Heat 2 tbsp olive oil and 20g butter in a wide skillet over medium-high heat until foaming. Add cutlets prosciutto-side down, cook 90 seconds until prosciutto crisps and deepens in colour. Flip, cook 90 seconds on veal side until just cooked through.
3
Reduce
Pour 3/4 cup + 2 tbsp white wine into the pan, simmer 90 seconds scraping up browned bits until reduced by half. Add warm 3/4 cup + 2 tbsp chicken stock, simmer 90 seconds until sauce reduces to a glossy syrup.
4
Finish
Remove pan from heat. Swirl in remaining 40g butter off heat to emulsify the sauce until silky and combined. Remove toothpicks from saltimbocca.
5
Plate
Arrange saltimbocca prosciutto-side up on warm plates. Spoon buttery pan sauce around the cutlets to keep prosciutto crisp. Lay lemon wedges alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) veal scaloppine
- 0.25 tsp fine sea salt
- 0.5 tsp black pepper
- 4 tbsp plain flour
- 60g (2.1 oz) prosciutto crudo
- 16 fresh sage leaves
- 200ml (3/4 cup + 2 tbsp) dry white wine
- 200ml (3/4 cup + 2 tbsp) chicken stock
- 60g (2.1 oz) unsalted butter
- 2 tbsp olive oil
- 4 lemon wedges