Saltimbocca is a traditional dish from northern Italy with veal cutlets, prosciutto, and sage - a perfect light meal that is very easy and quick to make. Serve with a green salad with your choice of vegetable or with your favorite pasta.

Recipe Summary

10 mins
5 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pound veal cutlets on a flat surface with a meat mallet until very thin. Lay 1 slice of prosciutto and 1 sage leaf on top of each veal cutlet and secure with toothpicks.

  • Melt butter in a large skillet over medium heat. Increase heat to high and add the cutlets. Quickly brown on both sides, lightly seasoning with salt, 1 to 2 minutes per side. Grind black pepper on top and pour in a few tablespoons of white wine. Cook off wine quickly and transfer cutlets to a warm serving dish. Pour juice from the skillet over the cutlets and serve immediately.

Cook's Notes:

Prosciutto is a salty Italian thin-sliced ham that can be found in grocery stores in the deli section.

Add more white wine to the skillet if there is not enough liquid after cutlets have been removed and stir over high heat for 1 minute.

You can substitute chicken broth for the white wine and chicken breast for the veal, but you need to make sure to pound it very thin so they cook quickly, otherwise the sage leaves will burn.

Nutrition Facts

222 calories; protein 18.3g; carbohydrates 0.3g; fat 15.3g; cholesterol 103.6mg; sodium 387.4mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
Actually my husband made this recipe as it was a busy night. He used chicken instead of veal and followed the directions exactly as written. Saltimbocca mean jumps in the mouth and this recipe was ok. This was a basic recipe and was tasty. Different regions of Italy use different recipes and I usually dredge the chicken in flour after wrapping it with the sage & procuitto then I finish the dish off with a squeeze of lemon juice. This just gives it an extra layer of flavor. Generally this is served over spinach or escarole with a nice piece of crusty bread to sop up the sauce. Overall a good dish. Read More