Saltimbocca is a classic Italian dish of thin veal topped with sage and prosciutto, then quickly cooked and finished with wine and butter. It usually needs no long marinade: a light seasoning and careful cooking let the meat stay tender while the salty ham, aromatic sage, and pan sauce do the work.
Ingredients
- 1 pound thin veal cutlets, about 4 pieces, each roughly ¼ inch thick
- 8 fresh sage leaves
- 4 thin slices prosciutto, about 2 ounces total
- ¼ teaspoon fine salt, or less if the prosciutto is very salty
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- ½ cup dry white wine, such as Pinot Grigio
- ½ cup low-sodium chicken stock
- 2 tablespoons unsalted butter, cold and cut into pieces
- 1 teaspoon fresh lemon juice, plus lemon wedges for serving (optional)
- 1 tablespoon all-purpose flour, for a very light dusting (optional)
Instructions
- Prepare the cutlets. Pat the veal dry. If any pieces are thicker than ¼ inch, place them between two sheets of parchment or plastic wrap and gently pound them to an even thickness. This helps them cook quickly and evenly. Avoid pounding so hard that the meat tears.
- Season and assemble. Season both sides lightly with pepper and, if needed, a little salt. Lay one sage leaf on each cutlet, then cover each with a slice of prosciutto. Press the prosciutto gently so it adheres. If the slices are large, cut them to fit. Secure the layers with a toothpick if they will not stay in place; remember to remove toothpicks before serving.
- Choose whether to marinate. For traditional-style saltimbocca, skip a wet marinade and cook the assembled cutlets soon after seasoning. If you want to season ahead, cover and refrigerate them for up to 2 hours. A longer soak in wine or lemon juice is not recommended: acid can make the delicate surface soft, and added salt can make the prosciutto taste overly salty. If using optional flour, dust the cutlets just before cooking, then shake off the excess.
- Sear the veal. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Cook the cutlets in batches, prosciutto-side down first, for about 1 to 2 minutes, until the ham is lightly crisped. Turn and cook the veal side for about 1 minute, or just until cooked through. Transfer to a clean plate and loosely cover with foil while you make the sauce. Do not crowd the pan; add the remaining oil for a second batch if needed.
- Make the pan sauce. Carefully pour off excess fat if there is more than a thin film, leaving the browned bits in the skillet. Add the wine and simmer for 1 to 2 minutes, scraping the pan with a wooden spoon. Add the stock and simmer until reduced by roughly half, about 3 to 5 minutes.
- Finish and serve. Take the skillet off the heat and whisk in the cold butter, one piece at a time, until the sauce looks glossy. Stir in the lemon juice if using, taste, and adjust with pepper or a little salt only if needed. Return the cutlets briefly to the pan to coat, or spoon sauce over them on the plates. Serve promptly.
Tips
- Think of this as seasoning, not a long marinade. Saltimbocca’s flavor comes mainly from prosciutto, sage, and the wine-butter sauce. A long acidic marinade can change the meat’s texture rather than make it more tender.
- Control the salt. Prosciutto varies in saltiness, so season the veal sparingly and taste the sauce before adding salt. Low-sodium stock gives you more control.
- Use a hot pan and short cooking time. Thin cutlets dry out quickly. Cook in batches and avoid leaving the veal in the sauce to simmer for several minutes.
- Adapt the ingredients thoughtfully. If veal is unavailable, thin chicken cutlets work well; pound them evenly and cook until the thickest part reaches 165°F (74°C). A dry, unoaked white wine gives a clean sauce; use extra stock with a small splash of lemon if avoiding alcohol.
Serving Suggestions
Serve saltimbocca straight from the pan while the prosciutto is crisp and the sauce is glossy. Pair it with soft polenta, mashed potatoes, buttered noodles, or crusty bread to catch the sauce. A simple arugula salad dressed with olive oil and lemon, or sautéed green beans, balances the rich butter and cured ham. A dry Italian white wine is a natural match; sparkling water with lemon also works well.
Variations
For chicken saltimbocca, use thin, evenly pounded chicken breasts and verify that they reach 165°F (74°C) at the thickest point. Pork tenderloin cutlets are another option; cook them to 145°F (63°C), then let them rest for at least 3 minutes. For a dairy-free finish, omit the butter and reduce the sauce a little further, then finish with a teaspoon of olive oil. You can also leave out the flour for a lighter, naturally gluten-free version, provided the wine and stock you use are suitable for your needs.
Storage and Reheating
For food safety, refrigerate cooked veal within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C). Store it in a shallow, airtight container with the sauce for up to 3 to 4 days at 40°F (4°C) or below. Reheat gently in a covered skillet over low heat with a splash of stock or water, just until hot throughout; avoid a hard simmer, which can toughen the veal. The USDA recommends reheating leftovers to 165°F (74°C). The prosciutto will soften after storage, so the texture is best when freshly cooked. Freezing is possible for up to 2 to 3 months, though the sauce may separate and the meat may lose tenderness; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Should I marinate saltimbocca before cooking?
Usually, no. Traditional saltimbocca gets its flavor from sage, prosciutto, and a quick pan sauce, not a long soak. Season and assemble the cutlets shortly before cooking, or refrigerate them covered for up to 2 hours.
Can I marinate the veal in wine?
You can briefly season it with a little wine, but there is little benefit to soaking thin cutlets. Wine is more useful in the pan sauce, where it lifts the browned bits and reduces to a concentrated flavor. Avoid leaving veal in an acidic mixture for hours.
How do I keep saltimbocca tender?
Use cutlets of even thickness, avoid over-pounding, and cook them quickly in a properly heated skillet. Thin veal can become dry if cooked too long or held at a simmer in the sauce.
How can I tell when the veal is safely cooked?
Use an instant-read thermometer in the thickest part. For whole veal steaks or cutlets, the USDA minimum is 145°F (63°C), followed by a 3-minute rest. Because the cutlets are thin, take care not to leave the thermometer touching the pan.
Can I prepare saltimbocca ahead?
You can assemble the cutlets, cover them, and refrigerate them for up to 2 hours before cooking. For the best texture, make the sauce just before serving. Keep raw veal refrigerated and separate from ready-to-eat foods.
What can I use instead of white wine?
Replace it with an equal amount of low-sodium chicken stock and add a small squeeze of lemon at the end for brightness. Taste before adding salt, since the prosciutto and stock may already season the sauce.