Step-by-Step Instructions

Prepare the Veal Cutlets

Place the veal cutlets on a cutting board and gently pound them with a meat mallet until thin, about 1/4 inch thick.

Lightly season both sides of the cutlets with salt and pepper.

Assemble the Saltimbocca

Place one slice of prosciutto on top of each veal cutlet.

Lay two sage leaves on top of the prosciutto.

Secure everything with a toothpick, ensuring the prosciutto and sage stay firmly in place.

Coat the Cutlets

Lightly dredge the prepared cutlets in all-purpose flour, shaking off any excess. This creates a slight crust that helps seal in the flavors.

Sear the Saltimbocca

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add a splash of olive oil to prevent the butter from burning.

Once the butter is foamy, place the cutlets, sage side down, in the skillet. Sear for 2-3 minutes until golden.

Flip the cutlets and cook for another 2-3 minutes on the other side. Remove and keep warm.

Make the Sauce

Deglaze the skillet with white wine, scraping up any browned bits for extra flavor.

Allow the wine to reduce by half, then whisk in a small pat of butter for a glossy finish.

Serve

Return the cutlets to the pan, spooning the sauce over them to warm through. Let the dish stand for 5 minutes to absorb the flavors.

Plate the saltimbocca and drizzle the remaining sauce over each serving.

Variations & Tips

Substitutions for Dietary Needs:

For a gluten-free version, use gluten-free flour for dredging.

Swap veal with thin chicken or pork cutlets for a more accessible or economical option.