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+ servings
Plate of Italian veal saltimbocca with sage and prosciutto in a creamy white wine sauce
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5 from 37 votes


Unlock the flavors of Rome with this authentic Italian veal saltimbocca recipe. Crafted with premium veal escallops, aromatic sage, and savory prosciutto, each bite is a culinary masterpiece. Cooked to perfection in a luxurious white wine sauce, this dish offers a gastronomic experience that's both sumptuous and straightforward. Ideal for impressing dinner guests or elevating a weekday meal. Don't just cook, create unforgettable moments with this ultimate veal recipe!
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 people
Calories: 400kcal



  • 400 g Veal escalope
  • 100 ml White wine
  • 80 g Prosciutto
  • 50 g Butter
  • 50 g Flour
  • 25 ml Olive oil
  • A handful of Sage leaves
  • Salt and Pepper


  • Lay the veal escalope flat on a surface. If needed, pound them to uniform thickness. Your butcher might do this step for you.
    Raw veal escalope on a chopping board, tenderized with a meat hammer, ready for the perfect veal recipe.
  • Top each veal slice with 2-4 sage leaves, depending on size. Set aside a few sage leaves for later.
    Raw veal escallops bashed with a meat hammer and sage leaves on a chopping board, prepped for making the perfect veal saltimbocca recipe.
  • Place a slice of prosciutto on each veal slice, pressing down to secure it.
    Raw veal escalope bashed with a meat hammer, laid out on a chopping board with sage leaves and Parma ham, preparing for saltimbocca.
  • In a large frying pan, add half the butter, olive oil, and the remaining sage. Heat over medium.
  • Meanwhile, spread flour on a plate and coat both sides of the veal saltimbocca.
  • Once the butter is foaming, place the flour-coated saltimbocca in the pan, prosciutto side down. Cook for 30 seconds on each side.
  • Pour in the wine and allow the alcohol to cook off. The sauce will start to thicken. Adjust seasoning.
  • Remove the pan from heat, add the remaining butter, and shake the pan to emulsify the sauce.



Hints and Tips:

If your pan isn't large enough for all the saltimbocca, cook them in batches. Sear each side for 30 seconds and set aside. Once all are seared, return them to the pan before adding the wine.
If your sauce splits, don't fret! Remove the saltimbocca, add a little hot water to the sauce, and shake the pan or whisk to bring it back to a velvety finish.


Calories: 400kcal | Carbohydrates: 10g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 120mg | Sodium: 600mg | Fiber: 0g | Sugar: 0g