Veal Saltimbocca


Veal Saltimbocca or Saltimbocca Alla Romana, is considered one of the classic Roman dishes.

You'll truly enjoy the combination of flavors created from the veal, sage, prosciutto and white wine.

This simple, elegant dish will delight the entire family.


  • 1 pound of veal cutlets
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 2 cloves crushed garlic
  • 1 shallot finely chopped
  • 1 Tbls olive oil
  • 2 Tbls of butter
  • 8 sprigs of fresh sage
  • 8 slices of Proscuitto de Parma
  • 1/2 cup Marsala wine
  • 1/2 cup of chicken broth


  • Place veal between two sheets of wax paper and pound thin.
  • Place a sage leaf on the veal then a slice of prosciutto and secure with toothpick.
  • Lightly dredge in flour, salt and pepper.
  • Add oil and 1 Tbls of butter in a frying pan and saute garlic and shallots for around 1 minute.
  • With a slotted spoon remove garlic
  • Fry veal in the pan for about 2 minutes starting with the prosciutto side down.
  • Turn veal over for another two minutes and remove from pan.
  • Place remaining butter, wine and broth in the pan and simmer for about 5 minutes.

    Pour sauce over veal and serve.

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