Saltimbocca. Say it with drama. It means “jumps in the mouth,” and that’s exactly what happens when tender veal meets salty prosciutto, earthy sage, and a zingy lemon-butter sauce. Roman classic. Surprisingly fast. Impressively delicious.
Step-by-Step Instructions
Assemble
Place a sage leaf on each veal slice. Wrap a prosciutto slice over it, pressing gently to adhere (no toothpicks needed if prosciutto sticks). Lightly season with pepper (skip salt—prosciutto is salty).
Dredge
Lightly dredge each veal slice in flour, shaking off excess.
Sear
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Cook veal, prosciutto-side down first, for 1–2 minutes per side until golden brown. Work in batches. Transfer to a plate.
Make Sauce
Pour wine into the skillet, scraping up brown bits. Simmer 1 minute.
Add broth and lemon juice. Simmer 2 minutes until slightly reduced.
Stir in remaining 1 tbsp butter until melted and glossy.
Serve
Return veal to skillet to warm through (30 seconds). Spoon sauce over top. Serve immediately.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Leftovers? Fridge for 2 days. Reheat gently in a skillet with a splash of broth. Do not microwave (veal gets tough). This one disappears fast anyway.
