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Saltimbocca

Saltimbocca is a typical Italian dish of Roman cuisine that’s popular throughout Southern Europe, and is made with veal garnished with cured ham, sage, and often capers.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 25 pieces
Calories: 85 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 6 thin veal cutlets
  • 3 large slices Parma ham , to be divided in half, (or 6 small slices)
  • 6 fresh sage leaves
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 2 tablespoons flour
  • 1 cup dry white wine
  • salt
  • black pepper , freshly ground
  • A few capers (optional)

Instructions

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  1. Sprinkle the flour on a large plate.
  2. Arrange the veal on a large cutting board, and place a piece of ham, slightly smaller than the veal, onto each slice.
  3. Place a sage leaf in the center, and secure it to the meats with a toothpick.
  4. Lightly coat each saltimbocca with flour, tapping to remove any excess.
  5. Heat 1 tablespoon of butter and all of the olive oil in a large Dutch oven over a medium heat.
  6. Fry the meat for about 40 seconds, until it begins to brown, then add the white wine.
  7. Simmer for about 1 minute over medium-low heat, shaking the pan, and making sure the sauce coats the surface of the meat.
  8. Remove the saltimbocca from the pan, leaving behind the juices, and place into a serving dish.
  9. Season with salt and pepper.
  10. Add the remaining butter to the pot and let the sauce thicken for a few seconds, until it forms a cream.
  11. Serve immediately garnished with capers (optional).