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By Serious Eats
Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe
Instructions
Prep:15minCook:20min
Veal saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered with prosciutto and fresh sage, and served with a buttery, lemony pan sauce. It's quick and easy to make, but to make it truly great, you have to pay attention to the details.
Updated at: Thu, 17 Apr 2025 22:36:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
10
Moderate
Nutrition per serving
Calories429.8 kcal (21%)
Total Fat25.4 g (36%)
Carbs17.2 g (7%)
Sugars0.3 g (0%)
Protein33.2 g (66%)
Sodium1016.4 mg (51%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 poundveal cutlets

kosher salt

freshly ground black pepper

0.25 poundprosciutto
large, thin

0.25 ouncefresh sage
divided

½ cupCornstarch
for dredging

45mlextra-virgin olive oil
divided

30gunsalted butter

⅓ cupdry white wine

1lemon
Fresh juice from, to taste

5mlsoy sauce
preferably usukuchi, light soy sauce, optional
Instructions
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Notes
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