21 Delicious Veal Saltimbocca Recipes for Every Occasion

Dive into the world of veal saltimbocca, where tender veal, savory prosciutto, and aromatic sage come together in a symphony of flavors perfect for any occasion. Whether you’re planning a cozy dinner for two or a festive gathering, our roundup of 21 delicious recipes promises to inspire your next culinary adventure. Keep reading to discover the perfect saltimbocca variation that’ll make your taste buds sing!

Classic Veal Saltimbocca with Sage and Prosciutto

Unbelievably, the first time I tried Veal Saltimbocca was at a tiny trattoria in Rome, and I’ve been obsessed with recreating that perfect bite ever since. It’s a dish that’s as fun to say as it is to eat, combining tender veal, salty prosciutto, and aromatic sage in a way that’s simply unforgettable.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• 4 slices of prosciutto
• 4 fresh sage leaves
• A couple of tablespoons of all-purpose flour
• 2 tablespoons of olive oil
• A splash of dry white wine
• 1/2 cup of chicken stock
• A pat of butter
• Salt and freshly ground black pepper, just a pinch of each

Instructions

1. Lay the veal cutlets flat on a cutting board and season both sides lightly with salt and pepper.
2. Place a sage leaf on each cutlet, then wrap each with a slice of prosciutto, securing with a toothpick if necessary.
3. Dredge the wrapped cutlets lightly in flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the veal to the skillet and cook for about 2 minutes per side, until the prosciutto is crispy and the veal is just cooked through.
6. Remove the veal from the skillet and set aside on a warm plate.
7. Deglaze the skillet with a splash of white wine, scraping up any browned bits with a wooden spoon.
8. Add the chicken stock and let it reduce by half, about 3 minutes.
9. Stir in a pat of butter until the sauce is slightly thickened.
10. Return the veal to the skillet, turning to coat in the sauce, and heat for about 1 minute.

Buttery and rich, the veal practically melts in your mouth, while the prosciutto adds a crispy contrast. Serve it over a bed of creamy polenta or with a side of roasted vegetables to soak up that delicious sauce.

Veal Saltimbocca alla Romana

Venturing into the heart of Italian cuisine, I stumbled upon a dish that’s as fun to say as it is to eat—Veal Saltimbocca alla Romana. It’s a classic that’s been on my to-cook list forever, and let me tell you, the first bite transported me straight to Rome. The combination of tender veal, salty prosciutto, and sage is nothing short of magical.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• A splash of white wine
• A knob of butter
• A drizzle of olive oil
• A pinch of salt and freshly ground black pepper

Instructions

1. Lay the veal cutlets flat on a cutting board and season lightly with salt and pepper.
2. Place a sage leaf on each cutlet, then top with a slice of prosciutto, pressing gently to adhere.
3. Heat a drizzle of olive oil and a knob of butter in a large skillet over medium-high heat until the butter is foamy.
4. Add the veal cutlets, prosciutto side down first, and cook for about 2 minutes until golden brown. Flip and cook for another 2 minutes.
5. Pour in a splash of white wine to deglaze the pan, scraping up any browned bits, and let it simmer for a minute to reduce slightly.
6. Remove the veal from the pan and let it rest for a couple of minutes before serving.

Perfectly cooked Veal Saltimbocca alla Romana is a symphony of textures and flavors—the veal is tender, the prosciutto adds a crispy saltiness, and the sage brings an earthy depth. Serve it over a bed of creamy polenta or with a side of roasted vegetables for a complete meal that’ll impress any dinner guest.

Quick and Easy Veal Saltimbocca

Believe it or not, I discovered this Quick and Easy Veal Saltimbocca recipe during a hectic weeknight when I was desperate for something gourmet but didn’t have the time or energy for complicated steps. It’s become my go-to for impressing guests or treating myself to a fancy-feeling meal without the fuss.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• A splash of olive oil
• 1/2 cup of dry white wine
• 1/2 cup of chicken broth
• A pat of butter
• Salt and freshly ground black pepper, just a pinch of each

Instructions

1. Lay the veal cutlets flat on a cutting board and season both sides lightly with salt and pepper.
2. Place a sage leaf on each cutlet, then wrap with a slice of prosciutto, securing it with a toothpick if necessary.
3. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the veal to the skillet and cook for about 3 minutes on each side, until the prosciutto is crispy and the veal is just cooked through. Tip: Don’t overcrowd the pan; cook in batches if needed.
5. Remove the veal from the skillet and set aside on a warm plate.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and let it reduce by half, about 2 minutes.
7. Add the chicken broth and let it simmer for another 2 minutes until slightly thickened. Tip: This is your sauce, so taste and adjust seasoning if needed.
8. Stir in a pat of butter until melted and glossy, then return the veal to the skillet to warm through for about 1 minute. Tip: The butter adds a rich finish to the sauce.
9. Serve immediately, spooning the sauce over the veal.

Finally, the veal should be tender with a crispy, salty prosciutto exterior, and the sauce is light yet flavorful, perfect for drizzling over a side of mashed potatoes or roasted vegetables for a complete meal.

Veal Saltimbocca with Marsala Wine Sauce

Yesterday, I found myself craving something rich and comforting, yet elegant enough to feel like a special occasion. That’s when I decided to whip up this Veal Saltimbocca with Marsala Wine Sauce, a dish that never fails to impress with its tender veal, savory prosciutto, and that luscious sauce.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• 4 slices of prosciutto
• 4 sage leaves
• A splash of olive oil
• A couple of tablespoons of butter
• 1/2 cup of Marsala wine
• 1/2 cup of chicken broth
• A pinch of salt and freshly ground black pepper

Instructions

1. Lay the veal cutlets flat on a cutting board and season both sides lightly with salt and pepper.
2. Place a sage leaf on each cutlet, then top with a slice of prosciutto, pressing gently to adhere.
3. Heat a splash of olive oil and a tablespoon of butter in a large skillet over medium-high heat until the butter is foamy.
4. Add the veal cutlets to the skillet, prosciutto side down first, and cook for about 3 minutes until golden brown. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
5. Remove the veal from the skillet and set aside on a plate, covering loosely with foil to keep warm.
6. In the same skillet, add the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5 minutes until the sauce reduces slightly. Tip: This is where all the flavor is, so don’t skip deglazing the pan!
7. Stir in the remaining tablespoon of butter until the sauce is glossy and slightly thickened.
8. Return the veal to the skillet, spooning the sauce over the top, and let everything heat through for about a minute.

Perfectly seared veal with crispy prosciutto and a silky Marsala sauce makes this dish a showstopper. Serve it over a bed of creamy mashed potatoes or alongside some sautéed greens for a complete meal that’s sure to wow.

Spinach and Cheese Stuffed Veal Saltimbocca

Having just returned from a delightful trip to Italy, I’ve been obsessed with recreating the flavors I fell in love with there. This Spinach and Cheese Stuffed Veal Saltimbocca is my latest attempt, and let me tell you, it’s a game-changer for weeknight dinners.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• A couple of slices of prosciutto
• A handful of fresh spinach
• About 1/2 cup of ricotta cheese
• A splash of olive oil
• 1/2 cup of chicken broth
• A sprinkle of salt and pepper
• A few sage leaves

Instructions

1. Lay the veal cutlets flat on a cutting board and season both sides lightly with salt and pepper.
2. Place a slice of prosciutto on each veal cutlet, followed by a small handful of spinach and a dollop of ricotta cheese.
3. Carefully roll each cutlet, securing them with toothpicks if necessary to keep the filling inside.
4. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the veal rolls to the skillet, seam side down, and cook for about 3-4 minutes until golden brown. Tip: Don’t overcrowd the pan; cook in batches if needed.
6. Turn the rolls carefully to brown all sides, about another 3-4 minutes.
7. Pour in the chicken broth and add the sage leaves, then reduce the heat to low. Cover and simmer for about 10 minutes, until the veal is cooked through. Tip: The broth should be simmering, not boiling, to keep the veal tender.
8. Remove the toothpicks before serving. Tip: Let the rolls rest for a couple of minutes after cooking to redistribute the juices.

Zesty and rich, this dish brings a touch of Italian elegance to your table. The veal is wonderfully tender, with the spinach and cheese adding a creamy contrast. Serve it over a bed of creamy polenta for an extra cozy meal.

Veal Saltimbocca with Lemon Butter Sauce

Back when I first stumbled upon Veal Saltimbocca at a tiny Italian trattoria in New York, I was blown away by how the tender veal, salty prosciutto, and sage came together in perfect harmony. It’s a dish that’s as fun to make as it is to eat, and today, I’m sharing my go-to recipe with a zesty lemon butter sauce that’ll have you coming back for seconds.

Ingredients

• 4 veal cutlets (about 1/4 inch thick)
• 4 slices of prosciutto
• 4 fresh sage leaves
• A couple of tablespoons of all-purpose flour
• 2 tablespoons of olive oil
• A splash of dry white wine
• 1/2 cup of chicken stock
• 2 tablespoons of butter
• The juice of half a lemon
• A pinch of salt and freshly ground black pepper

Instructions

1. Lay the veal cutlets flat and season lightly with salt and pepper. Place a sage leaf on each, then wrap with a slice of prosciutto, pressing gently to adhere.
2. Lightly dust the wrapped veal with flour, shaking off any excess. This helps to get that golden crust we all love.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the veal, prosciutto side down first, and cook for about 2-3 minutes per side until golden. Remove and set aside.
4. In the same skillet, pour in the white wine to deglaze, scraping up those tasty bits. Let it reduce by half, about 1 minute.
5. Add the chicken stock, bring to a simmer, and let it reduce slightly, about 2 minutes. Tip: This is where the magic happens, so don’t rush it.
6. Lower the heat and whisk in the butter until melted and the sauce is slightly thickened. Stir in the lemon juice for that bright finish.
7. Return the veal to the skillet, spooning the sauce over, and heat through for about 1 minute. Tip: Don’t overcook the veal; it should be just heated through to stay tender.

Absolutely divine, the veal is melt-in-your-mouth tender with the prosciutto adding a salty crunch, all balanced by the creamy, lemony sauce. Serve it over a bed of creamy polenta or with a side of roasted asparagus for a meal that feels like a hug.

Grilled Veal Saltimbocca with Rosemary

Ah, there’s something truly magical about the combination of veal, sage, and prosciutto that makes Grilled Veal Saltimbocca with Rosemary a dish to remember. I first stumbled upon this recipe during a summer trip to Italy, and it’s been a staple in my kitchen ever since, especially when I want to impress dinner guests with minimal fuss.

Ingredients

• 4 veal cutlets (about 1/2 inch thick)
• 4 slices of prosciutto
• 4 fresh sage leaves
• A couple of sprigs of fresh rosemary
• A splash of olive oil
• 1/2 cup of dry white wine
• 1/2 cup of chicken stock
• 2 tbsp of unsalted butter
• A pinch of salt and freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Season both sides of the veal cutlets with a pinch of salt and pepper, then lay a sage leaf on each cutlet.
3. Wrap each veal cutlet with a slice of prosciutto, securing the sage leaf underneath. Tip: Use toothpicks if the prosciutto doesn’t stick.
4. Drizzle a splash of olive oil over the veal and place them on the grill. Cook for about 3-4 minutes per side, or until the prosciutto is crispy and the veal is just cooked through.
5. While the veal is grilling, in a small saucepan, combine the white wine and chicken stock over medium heat. Let it simmer until reduced by half, about 5 minutes.
6. Remove the saucepan from heat and whisk in the butter until the sauce is smooth. Tip: Adding butter off the heat prevents the sauce from breaking.
7. Garnish the grilled veal with fresh rosemary sprigs and drizzle with the white wine sauce before serving. Tip: For an extra flavor boost, let the veal rest for a couple of minutes after grilling to absorb all the juices.

You’ll love how the crispy prosciutto contrasts with the tender veal, while the rosemary and sage add an aromatic depth that’s simply irresistible. Serve it alongside a crisp salad or roasted potatoes for a meal that’s as beautiful as it is delicious.

Veal Saltimbocca with Creamy Mushroom Sauce

Unbelievable how a classic Italian dish can transport you straight to the streets of Rome with just one bite. I stumbled upon Veal Saltimbocca during my last trip to Italy, and I’ve been obsessed with recreating that perfect balance of savory veal, salty prosciutto, and sage at home. Today, I’m sharing my version with a creamy mushroom sauce that’s just too good not to pass along.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• 4 slices of prosciutto
• 4 fresh sage leaves
• A couple of tablespoons of olive oil
• A splash of white wine (about 1/4 cup)
• 1 cup of sliced mushrooms
• A dollop of heavy cream (about 1/2 cup)
• Salt and pepper to season

Instructions

1. Lay the veal cutlets flat and season both sides lightly with salt and pepper.
2. Place a slice of prosciutto and a sage leaf on top of each veal cutlet, securing them with a toothpick if necessary.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the veal cutlets to the skillet, prosciutto side down first, and cook for about 3 minutes until golden brown. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan; cook in batches if needed.
5. Remove the veal from the skillet and set aside. In the same skillet, add the mushrooms and sauté until they’re golden, about 5 minutes.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer until reduced by half, about 2 minutes.
7. Stir in the heavy cream and let the sauce thicken for about 3 minutes. Tip: Keep the heat medium to prevent the cream from curdling.
8. Return the veal to the skillet, spooning the sauce over the top, and heat through for about 1 minute. Tip: This is the perfect time to adjust the seasoning if needed.

Every bite of this Veal Saltimbocca is a harmony of flavors, with the creamy mushroom sauce adding a luxurious touch. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that feels both elegant and comforting.

Veal Saltimbocca Rollatini

Now, let me tell you about a dish that’s close to my heart, Veal Saltimbocca Rollatini. It’s a twist on the classic Italian favorite, combining tender veal, savory prosciutto, and melty cheese in a roll that’s as fun to make as it is to eat. I remember the first time I tried it at a little trattoria in Rome; I’ve been obsessed ever since, tweaking the recipe to perfection in my own kitchen.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• A couple of slices of prosciutto
• 4 slices of mozzarella cheese
• A handful of fresh sage leaves
• A splash of olive oil
• 1/2 cup of chicken broth
• A pinch of salt and pepper

Instructions

1. Lay the veal cutlets flat on a cutting board and season both sides lightly with salt and pepper.
2. Place a slice of prosciutto and a slice of mozzarella on each veal cutlet, then top with a sage leaf.
3. Carefully roll up each cutlet and secure with a toothpick. Tip: If the cheese is too thick, it might ooze out, so keep it thin.
4. Heat a splash of olive oil in a skillet over medium-high heat. Once hot, add the veal rolls and brown on all sides, about 2 minutes per side.
5. Pour in the chicken broth, reduce the heat to low, cover, and let simmer for 10 minutes. Tip: The broth should gently bubble, not boil, to keep the veal tender.
6. Remove the toothpicks before serving. Tip: Let the rolls rest for a minute or two to redistribute the juices.

Here’s how it turns out: the veal is incredibly tender, the prosciutto adds a salty crunch, and the mozzarella brings it all together with its gooey goodness. Serve it over a bed of creamy polenta or with a side of roasted veggies for a complete meal that’ll transport you straight to Italy.

Veal Saltimbocca with Artichokes and Capers

How many times have I found myself staring into the fridge, wondering what to make for dinner, only to settle on something uninspired? That’s exactly why I love having a go-to recipe like Veal Saltimbocca with Artichokes and Capers up my sleeve—it’s fancy enough to impress but simple enough to whip up on a whim.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• 1/2 cup of all-purpose flour
• 2 tbsp of olive oil
• A splash of white wine
• 1/2 cup of chicken stock
• A handful of artichoke hearts, quartered
• A tablespoon of capers, drained
• Salt and pepper to season

Instructions

1. Lay the veal cutlets flat and season both sides with salt and pepper.
2. Place a sage leaf on each cutlet, then wrap with a slice of prosciutto, securing with a toothpick if needed.
3. Dredge the wrapped cutlets in flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the veal and cook for about 3 minutes per side, until golden brown. Tip: Don’t overcrowd the pan—cook in batches if necessary.
6. Remove the veal from the skillet and set aside.
7. Deglaze the pan with a splash of white wine, scraping up any browned bits.
8. Add the chicken stock, artichokes, and capers, bringing to a simmer.
9. Return the veal to the skillet, spooning the sauce over the top, and cook for another 2 minutes to heat through. Tip: The sauce should slightly thicken but don’t let it reduce too much.
10. Serve immediately, garnished with extra sage leaves if desired. Tip: For an extra touch, serve over a bed of creamy polenta.

What I love most about this dish is how the salty prosciutto and sage complement the tender veal, while the artichokes and capers add a briny pop that ties everything together. It’s a dish that feels special any day of the week.

Veal Saltimbocca with White Wine and Garlic

Finally, a dish that never fails to impress both at dinner parties and on those nights when I’m just cooking to treat myself—Veal Saltimbocca with White Wine and Garlic. There’s something about the combination of tender veal, aromatic sage, and that golden, buttery sauce that feels like a hug in a plate. I remember the first time I made it; I was so nervous about getting the veal just right, but now it’s a go-to when I want to feel fancy without spending hours in the kitchen.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• A splash of olive oil
• A knob of butter
• A couple of cloves of garlic, minced
• A generous splash of dry white wine
• Salt and freshly ground black pepper, just enough to season

Instructions

1. Lay the veal cutlets flat and season both sides lightly with salt and pepper.
2. Place a sage leaf on each cutlet, then wrap with a slice of prosciutto, pressing gently to adhere.
3. Heat a splash of olive oil and a knob of butter in a large skillet over medium-high heat until the butter is foamy.
4. Add the veal cutlets to the skillet, prosciutto side down first, and cook for about 2-3 minutes until golden brown. Flip and cook the other side for another 2 minutes. Tip: Don’t overcrowd the pan; cook in batches if necessary.
5. Remove the veal from the skillet and set aside on a warm plate.
6. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
7. Pour in a generous splash of white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes until slightly reduced. Tip: This is where the magic happens—those browned bits are packed with flavor.
8. Return the veal to the skillet, spooning the sauce over the top, and let everything heat through for about a minute. Tip: If the sauce seems too thick, a little more wine or a splash of water can loosen it up.
9. Serve immediately, garnished with extra sage leaves if you’re feeling fancy.

Unbelievably, the veal stays incredibly tender, with the prosciutto adding a salty crispness that contrasts beautifully with the silky, garlicky wine sauce. I love serving it over a bed of creamy polenta or with a side of roasted asparagus for a complete meal that’s sure to wow.

Veal Saltimbocca with Asparagus and Hollandaise

Never underestimate the power of a well-made Veal Saltimbocca to transport you straight to the heart of Italy, right from your kitchen. I remember the first time I tried making it; the aroma alone was enough to convince me it’s a dish worth mastering. Paired with crisp asparagus and a velvety hollandaise, it’s a symphony of flavors that’s surprisingly simple to pull off.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• A splash of olive oil
• A knob of butter
• A cup of white wine
• A bunch of asparagus, trimmed
• 2 egg yolks
• A tablespoon of lemon juice
• A stick of butter, melted
• A pinch of salt and pepper

Instructions

1. Lay the veal cutlets flat and season lightly with salt and pepper.
2. Place a sage leaf and a slice of prosciutto on each cutlet, securing with a toothpick if necessary.
3. Heat a splash of olive oil and a knob of butter in a pan over medium-high heat until the butter is foamy.
4. Add the veal to the pan, prosciutto side down first, and cook for about 3 minutes until golden. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Remove the veal from the pan and keep warm. Deglaze the pan with a cup of white wine, scraping up any bits, and let it reduce by half.
6. While the sauce reduces, steam the asparagus for about 4 minutes until just tender. Tip: Keep them bright green by shocking in ice water after steaming.
7. For the hollandaise, whisk 2 egg yolks with a tablespoon of lemon juice over a double boiler until thickened. Slowly drizzle in the melted butter while whisking constantly until smooth. Season with a pinch of salt. Tip: If the sauce gets too thick, a splash of warm water can loosen it.
8. Plate the veal with the asparagus on the side, drizzle with the reduced wine sauce and hollandaise.

So there you have it—a dish where the veal is tender, the asparagus adds a fresh crunch, and the hollandaise brings it all together with its rich, buttery goodness. Try serving it with a light salad to round out the meal.

Veal Saltimbocca with Sun-Dried Tomatoes and Basil

Zesty flavors and tender textures are what come to mind when I think of Veal Saltimbocca, especially when it’s jazzed up with sun-dried tomatoes and fresh basil. It’s one of those dishes that feels fancy but is surprisingly straightforward to make, perfect for impressing guests or treating yourself on a special weeknight.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• 4 slices of prosciutto
• 4 fresh sage leaves
• 1/2 cup of sun-dried tomatoes, chopped
• 1/4 cup of fresh basil leaves, torn
• 1/2 cup of all-purpose flour
• 2 tbsp of olive oil
• 1/2 cup of white wine
• 1/2 cup of chicken stock
• A splash of lemon juice
• Salt and freshly ground black pepper, to season

Instructions

1. Lay the veal cutlets flat and season both sides lightly with salt and pepper.
2. Place a sage leaf on each cutlet, then top with a slice of prosciutto, pressing gently to adhere.
3. Dredge the veal in flour, shaking off any excess. This helps to create a slight crust when cooking.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the veal, prosciutto side down first, and cook for about 2 minutes per side until golden. Remove and set aside.
5. In the same skillet, add the sun-dried tomatoes and cook for a minute to release their flavors.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for about 2 minutes until slightly reduced.
7. Add the chicken stock and let the sauce simmer for another 3 minutes until it thickens slightly. Tip: The sauce should coat the back of a spoon.
8. Return the veal to the skillet, add the torn basil leaves, and a splash of lemon juice. Let everything heat through for about a minute.
9. Serve the veal hot, spooning the sauce and tomatoes over the top. Tip: For an extra touch, garnish with additional fresh basil.

Golden and fragrant, this dish is a beautiful balance of savory prosciutto, sweet sun-dried tomatoes, and aromatic basil. The veal stays incredibly tender, making each bite a delight. Try serving it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Veal Saltimbocca with Parmesan Crust

Last weekend, I stumbled upon the most tender veal cutlets at my local butcher, and it instantly reminded me of the classic Veal Saltimbocca my grandma used to make. I decided to give it a modern twist with a crispy Parmesan crust, and oh boy, was it a game-changer!

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of breadcrumbs
• A splash of olive oil
• 1/2 cup of chicken broth
• 1/4 cup of white wine
• 2 tbsp of butter
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the veal cutlets lightly with salt and pepper on both sides.
3. Lay a slice of prosciutto and a sage leaf on top of each cutlet, pressing gently to adhere.
4. In a shallow dish, mix the Parmesan cheese and breadcrumbs. Press each cutlet into the mixture, coating the prosciutto side well.
5. Heat a splash of olive oil in a large skillet over medium-high heat. Add the cutlets, Parmesan side down, and cook for 2-3 minutes until golden brown. Flip carefully and cook for another minute.
6. Transfer the cutlets to the prepared baking sheet and bake for 5-7 minutes to ensure they’re cooked through.
7. In the same skillet, add the chicken broth and white wine, scraping up any browned bits. Let it simmer until reduced by half, then stir in the butter until melted and glossy.
8. Serve the veal cutlets drizzled with the pan sauce. Tip: For an extra crunch, broil the cutlets for the last minute of baking.

Delightfully crispy on the outside and tender inside, this Veal Saltimbocca with Parmesan Crust is a showstopper. Pair it with a light arugula salad to cut through the richness, or go all out with a side of creamy polenta for the ultimate comfort meal.

Veal Saltimbocca with Balsamic Glaze

Goodness, have I got a treat for you today! Picture this: tender veal, wrapped in prosciutto and sage, then pan-seared to perfection and drizzled with a sweet and tangy balsamic glaze. It’s a dish that screams sophistication but is surprisingly simple to whip up on a weeknight.

Ingredients

• 4 veal cutlets (about 1/4 inch thick)
• A couple of slices of prosciutto
• 4 fresh sage leaves
• A splash of olive oil
• 1/2 cup of chicken stock
• 1/4 cup of balsamic vinegar
• A pinch of salt and pepper
• 1 tbsp of butter

Instructions

1. Lay out the veal cutlets on a clean surface and season both sides with a pinch of salt and pepper.
2. Place a sage leaf on each cutlet, then wrap each one with a slice of prosciutto, securing it with a toothpick if necessary.
3. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the veal cutlets to the skillet and cook for about 3 minutes on each side, or until the prosciutto is crispy and the veal is just cooked through. Tip: Don’t overcrowd the pan; cook in batches if needed.
5. Remove the veal from the skillet and set aside on a warm plate.
6. In the same skillet, pour in the chicken stock and balsamic vinegar, scraping up any browned bits with a wooden spoon. Tip: Those bits are flavor gold!
7. Let the mixture simmer for about 5 minutes, or until it’s reduced by half and has a syrupy consistency.
8. Stir in the butter until it’s melted and the glaze is glossy. Tip: This adds a rich depth to the glaze.
9. Drizzle the balsamic glaze over the veal cutlets right before serving.

Oh, the contrast in this dish is just divine—the crispy, salty prosciutto against the tender veal, all brought together with that luscious glaze. Serve it over a bed of creamy polenta or alongside some roasted veggies for a meal that’ll impress anyone at your table.

Veal Saltimbocca with Roasted Red Peppers

This morning, as I was sipping my coffee and flipping through my grandma’s old recipe book, I stumbled upon a dish that brought back a flood of memories – Veal Saltimbocca with Roasted Red Peppers. It’s a dish that perfectly balances the richness of veal with the sweetness of peppers, and today, I’m excited to share my take on it with you.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• A splash of olive oil
• 1/2 cup of all-purpose flour
• A pinch of salt and pepper
• 1/2 cup of white wine
• 1/2 cup of chicken stock
• 2 roasted red peppers, sliced
• A knob of butter

Instructions

1. Lay the veal cutlets flat and season both sides with a pinch of salt and pepper.
2. Place a sage leaf on each cutlet, then wrap it with a slice of prosciutto, securing it with a toothpick if necessary.
3. Dredge the wrapped cutlets in flour, shaking off any excess.
4. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the veal to the skillet and cook for about 3 minutes on each side, until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Remove the veal from the skillet and set aside.
7. In the same skillet, pour in the white wine to deglaze, scraping up any browned bits. Tip: This adds incredible flavor to the sauce.
8. Add the chicken stock and bring to a simmer, letting it reduce by half.
9. Stir in the roasted red peppers and a knob of butter until the sauce is slightly thickened.
10. Return the veal to the skillet, spooning the sauce over it, and cook for another minute to heat through. Tip: This step ensures the veal is juicy and flavorful.

Here’s how the magic comes together – the veal is tender and juicy, wrapped in crispy prosciutto, and the roasted red peppers add a sweet, smoky depth to the sauce. Serve it over a bed of creamy polenta or alongside some roasted vegetables for a meal that’s sure to impress.

Veal Saltimbocca with Gorgonzola and Walnuts

Nothing beats the comfort of a well-made Veal Saltimbocca, especially when it’s jazzed up with creamy Gorgonzola and crunchy walnuts. I remember the first time I tried this dish at a tiny trattoria in Rome; it was love at first bite. Now, I make it at home whenever I need a little taste of Italy, and trust me, it’s easier than you think.

Ingredients

• 4 veal cutlets (about 1/4 inch thick)
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• A splash of olive oil
• 1/2 cup of Gorgonzola cheese, crumbled
• 1/4 cup of walnuts, chopped
• 1/2 cup of dry white wine
• A pinch of salt and freshly ground black pepper

Instructions

1. Lay the veal cutlets flat on a cutting board and season both sides with a pinch of salt and pepper.
2. Place a slice of prosciutto and a sage leaf on top of each veal cutlet, pressing gently to adhere.
3. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the veal cutlets to the skillet, prosciutto side down, and cook for 3 minutes until the prosciutto is crispy. Flip and cook for another 2 minutes.
5. Sprinkle the Gorgonzola and walnuts over the veal, then pour in the white wine. Let it simmer for 2 minutes until the cheese starts to melt.
6. Remove from heat and let it rest for a minute before serving. Tip: Don’t overcrowd the skillet; cook in batches if necessary to ensure each cutlet gets perfectly crispy.

Oh, the joy of cutting into that tender veal, with the Gorgonzola oozing out and the walnuts adding just the right amount of crunch. Serve it over a bed of arugula for a peppery contrast, or with a side of roasted potatoes to soak up all that delicious sauce.

Veal Saltimbocca with Truffle Oil

Oh, the joy of discovering a dish that feels like a hug from the inside! That’s exactly how I felt the first time I tried Veal Saltimbocca with Truffle Oil. It’s a dish that marries the tenderness of veal with the earthy luxury of truffle oil, creating something truly special. I remember making it for a dinner party last fall, and it was the star of the night—everyone asked for seconds!

Ingredients

• 4 veal cutlets (about 1/4 inch thick)
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• A splash of white wine
• 2 tablespoons of butter
• A drizzle of truffle oil
• Salt and pepper to season

Instructions

1. Lay the veal cutlets flat on a cutting board and season both sides with salt and pepper.
2. Place a sage leaf on each cutlet, then wrap it with a slice of prosciutto, securing it with a toothpick if necessary.
3. Heat a large skillet over medium-high heat and melt the butter until it’s foamy but not browned.
4. Add the veal to the skillet, cooking for about 2 minutes on each side until the prosciutto is crispy and the veal is just cooked through.
5. Remove the veal from the skillet and set aside on a warm plate.
6. Deglaze the skillet with a splash of white wine, scraping up any browned bits, and let it reduce by half.
7. Drizzle the reduced wine sauce and a bit of truffle oil over the veal before serving.

Buttery, with a hint of earthiness from the truffle oil and a crispy, salty bite from the prosciutto, this dish is a symphony of textures and flavors. Serve it over a bed of creamy polenta or alongside some roasted vegetables for a meal that’s as beautiful as it is delicious.

Veal Saltimbocca with Pancetta and Peas

There’s something about the combination of tender veal, salty pancetta, and sweet peas that just feels like a hug in a dish. I first stumbled upon this recipe during a chilly autumn evening, and it’s been a staple in my kitchen ever since. Perfect for when you want something comforting yet elegant without spending hours in the kitchen.

Ingredients

• 4 veal cutlets, about 1/4 inch thick
• 4 slices of pancetta
• 1 cup of frozen peas
• 2 tbsp of olive oil
• A splash of white wine
• A couple of fresh sage leaves
• Salt and freshly ground black pepper, just a pinch of each

Instructions

1. Start by laying out your veal cutlets on a clean surface and season both sides with a pinch of salt and pepper.
2. Place a sage leaf on each cutlet, then wrap each one with a slice of pancetta, securing it with a toothpick if necessary.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking.
4. Add the veal cutlets to the skillet, sage side down first, and cook for about 3 minutes on each side until the pancetta is crispy and the veal is golden brown.
5. Remove the veal from the skillet and set aside on a warm plate.
6. In the same skillet, add a splash of white wine to deglaze, scraping up any delicious bits stuck to the bottom.
7. Toss in the frozen peas and cook for about 2 minutes, just until they’re heated through and bright green.
8. Return the veal to the skillet, nestling it among the peas, and let everything warm together for a minute.

Serve this beauty straight from the skillet for a rustic look, or plate it up fancy if you’re feeling extra. The veal stays incredibly tender, the pancetta adds a crispy saltiness, and the peas bring a pop of sweetness that ties it all together. Perfect with a side of creamy polenta or crusty bread to soak up the juices.

Veal Saltimbocca with Caramelized Onions

Perfectly seared veal cutlets wrapped in prosciutto and sage, then smothered in sweet caramelized onions—this Veal Saltimbocca is my go-to when I want to impress without the stress. I remember the first time I made it; my kitchen smelled like a fancy Italian restaurant, and my family couldn’t stop raving about it.

Ingredients

• 4 veal cutlets (about 1/4 inch thick)
• 4 slices of prosciutto
• 4 fresh sage leaves
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• A splash of white wine (about 1/4 cup)
• A couple of tbsp butter
• Salt and freshly ground black pepper to taste

Instructions

1. Season the veal cutlets lightly with salt and pepper on both sides.
2. Lay a slice of prosciutto and a sage leaf on top of each cutlet, pressing gently to adhere.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the veal cutlets, prosciutto side down first, and cook for about 2 minutes until golden brown. Flip and cook for another 2 minutes. Remove and set aside.
5. In the same skillet, add the sliced onions and a pinch of salt. Cook over medium heat, stirring occasionally, for about 15 minutes until deeply caramelized.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2 minutes.
7. Stir in the butter until melted and glossy, then return the veal to the skillet to warm through for about a minute.

Rich and savory with a hint of sweetness from the onions, this dish pairs beautifully with a side of creamy polenta or a crisp green salad. For an extra touch, garnish with a few more sage leaves before serving.

Veal Saltimbocca with Fresh Figs and Honey

Diving into the kitchen today feels like a little adventure, especially when I’m about to whip up something as elegant as Veal Saltimbocca with Fresh Figs and Honey. It’s one of those dishes that looks like you spent hours on it, but trust me, it’s surprisingly straightforward. Plus, the combination of savory and sweet is absolutely divine.

Ingredients

• 4 veal cutlets (about 1/4 inch thick)
• A couple of slices of prosciutto
• A handful of fresh sage leaves
• 2 fresh figs, sliced
• A splash of olive oil
• A drizzle of honey
• 1/2 cup of chicken stock
• A pinch of salt and freshly ground black pepper

Instructions

1. Lay the veal cutlets flat on a cutting board and season both sides with a pinch of salt and black pepper.
2. Place a sage leaf on each cutlet, then wrap a slice of prosciutto around it to secure the sage. Tip: The prosciutto acts like a little blanket, keeping the sage in place and adding flavor.
3. Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the veal cutlets. Cook for about 2 minutes on each side, or until the prosciutto is crispy and the veal is just cooked through. Tip: Don’t overcrowd the pan; cook in batches if necessary to ensure even cooking.
4. Remove the veal from the skillet and set aside. In the same skillet, add the chicken stock to deglaze, scraping up any browned bits. Let it simmer for a minute to reduce slightly.
5. Return the veal to the skillet, add the sliced figs, and drizzle everything with honey. Cook for another minute, just to warm the figs and meld the flavors. Tip: The honey will caramelize slightly, adding a beautiful gloss and sweetness to the dish.
6. Serve immediately, spooning the sauce and figs over the veal.

Velvety veal, crispy prosciutto, and the sweet burst of figs make this dish a showstopper. Try serving it over a bed of creamy polenta or alongside a crisp green salad for a meal that’s as balanced as it is beautiful.

Conclusion

Feast your eyes on these 21 Delicious Veal Saltimbocca Recipes, each offering a unique twist on the classic dish perfect for any occasion. Whether you’re a seasoned chef or a curious newcomer, there’s a recipe here to inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!