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    Home » Recipes » Dinner

    Easy Veal Saltimbocca

    | Yield 6 | July 14, 2021 | Updated: March 26, 2022 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    This Easy Veal Saltimbocca is an impressive yet simple dinner made with tender pan-fried veal cutlets wrapped in salty prosciutto and rich sage. Ready in just 30 minutes!

    Cooked veal saltimbocca on a platter with fresh sage leaf, lemon wedges and arugula

    Okay, this is Easy Veal Saltimbocca is one of those meals that full-on impresses your guests because it looks like you spent a lot of time on it, but it’s actually incredibly easy to make. 

    All you need are veal cutlets, prosciutto, sage leaves, flour, oil, butter, and a few garnishes if you’re feeling zesty. 

    So, gather those ingredients, and let’s get cooking! 

    If you’re looking to break from traditional veal recipes and try something new, my spin on this version as a burger is delicious! 

    What Kind of Dish is Saltimbocca?

    Saltimbocca is a classic Italian dish with Roman roots. It’s made up of tender veal cutlets topped with fresh sage leaves and wrapped in salty prosciutto. 

    ingredients for veal saltimbocca; raw veal cutlets, lemon, prosciutto, sage, butter, oil

    What Are the Ingredients for Veal Saltimbocca?

    • Veal Cutlets – you’ll need 1 pound of veal cutlets. Be sure to pound them into ¼” thick pieces so they cook quickly. 
    • Prosciutto – whatever prosciutto you can find works great. You’ll need 4 ounces! 
    • Sage Leaves – fresh sage leaves add a fresh, pine-y, almost citrusy flavor which complements the saltiness of the prosciutto perfectly.
    • Almond Flour – traditionally, veal saltimbocca is dredged in flour. However, we’re sticking to a keto-friendly version and using almond flour instead. If you aren’t on a keto diet, traditional flour works great.
    • Butter and Avocado Oil – the perfect combination for frying the veal.
    • Black Pepper, Shaved Parmesan, Parsley, and Lemon Wedges – for garnish!

    How to Make this Veal Saltimbocca Recipe

    This veal saltimbocca recipe takes just 15 minutes to prep! 

    First, prep the veal: pat it dry, then cover it with plastic wrap. Pound the veal into ¼” thin cutlets, then trim, cutting in half if needed, to make manageable sizes for frying.

    veal cutlet on a cutting board pounded thin

    Working once piece at a time, place a layer of prosciutto over the veal and top with a sage leaf. Weave a toothpick through the veal to secure. 

    veal prepped for saltimobcca, lined with prosciutto and sage affixed with a toothpicks

    Spread the almond flour out into a shallow pan, then dip the veal into the flour. Dredge both sides and shake off any excess. 

    Preheat a large skillet over medium heat, then add in butter and oil until heated. Add in the veal and sear for 2 minutes on each side. Remove and place on a paper towel-lined plate to drain. Let rest for 5 minutes. 

    veal saltimbocca being fried in a skillet

    Serve the cooked veal over oil-tossed arugula, sprinkle with shaved parmesan, pepper, and lemon. 

    Can You Use Chicken Instead?

    You can! Although I do love the more mild flavor of veal paired with the crisp flavor of prosciutto and sage, you can totally swap it out for chicken cutlets instead if preferred.

    cooked veal saltimbocca on dark platter with fresh green arugula and lemon wedges

    Tips and Notes

    Here are a few of my tips and tricks to pull off this veal saltimbocca recipe without a hitch! 

    • Pound the meat. Make sure you pound the meat into ¼”-thick pieces so it’s thin enough to cook quickly and all the way through.
    • Preheat the pan. The trick to great veal saltimbocca is preheating the pan and a fast sear. Make sure the pan is hot before you add in the meat. Because it’s so thin, the meat cooks quickly while maintaining a tender texture.
    • Check the temp. Use a meat thermometer to double check that the internal temperature of the veal is 145ºF before serving.
    • Shaving some grana padano over this dish while it rests adds another luscious layer of flavor.

    Serving Suggestions

    Serve this veal saltimbocca with wilted spinach and pan-seared mushrooms in a marsala sauce for a decadent, restaurant-style meal. 

    If you’re sticking to a keto-friendly version, blanched green beans, a hearty salad, oil tossed pasta, or polenta are all great options as well.

    This dish also takes well to a mild fruity red wine or a light Chardonnay!

    plated veal saltimbocca, fried veal wrapped in prosciutto with sage, on light paltters with arugula and lemon wedges

    How to Store

    This veal saltimbocca is fantastic fresh from the pan, but if you do have leftovers they will last in an airtight container in the fridge for up to 3 days. 

    To reheat, warm in a shallow pan over medium heat or on a baking sheet in the oven at 325ºF for 10 minutes.

    More Decadent Dinner Inspiration

    • Veal Manicotti
    • Beef Parmesan
    • Italian Stuffed Peppers
    • Classic Carbonara
    veal saltimbocca on a plate with arugula and lemons

    If you’ve tried my Veal Saltimbocca or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

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    5 from 2 votes

    Veal Saltimbocca

    This quick keto-friendly spin on the classic veal saltimbocca is light, loaded with flavor and a perfect dish for if you want to really impress someone (Or if you just want a dang good dish for yourself).
    Course: Main Course
    Cuisine: American, Italian, keto
    Author: Kita Roberts
    Prep Time15 mins
    Cook Time15 mins
    Servings: 6
    Calories: 394kcal

    Equipment

    • dutch oven

    Ingredients

    • 1 lbs veal cutlets
    • 4 oz prosciutto
    • 4 fresh sage leaves
    • ½ cup almond flour
    • 4 tablespoon butter
    • ⅓ cup avocado oil

    For Garnish

    • Coarse ground black pepper
    • Shaved parmesan
    • Parsley
    • Lemon wedges

    Instructions

    Prep the veal

    • Pat the veal dry and arrange on a clean work surface. Cover the veal with plastic wrap and pound the veal into ¼” thin pieces.
    • Trim, cutting the veal in half, if needed to make manageable portions for frying.

    Add the Prosciutto

    • Working one piece at a time, place a layer of prosciutto over the veal, top with a sage leaf.
    • Weave a long sharp toothpick through the veal, to secure the prosciutto and sage.

    Flour the Veal

    • In a shallow pan, spread the almond flour out.
    • Dip the veal into the almond flour, to dredge both sides with a light dusting of almond flour.
    • Shake off the excess.

    Cook the Veal

    • Preheat a large cast-iron skillet over medium heat.
    • Add the butter and avocado oil to the pan.
    • Melt butter in the pan, swirling to coat the pan.
    • Place the veal in, a few pieces at a time, to not overcrowd the pan, searing 2 minutes on each side.
    • Remove from the pan and place on a paper towel-lined plate to absorb excess liquid.
    • Repeat until all cutlets have been cooked to 145 degrees F and rested 5 minutes.

    Serve

    • Serve over oil tossed arugula and sprinkle with shaved parmesan, freshly ground pepper, and lemon wedges for serving.

    Notes

    Add minced shallots to the butter and oil for bonus flavor. 
    Fry a few extra sage leaves while the veal rests in the pan for serving. 
    This recipe is fantastic fresh from the pan, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. 
    Reheat any leftovers in a shallow pan over medium heat or in the oven preheated to 325 for 10 minutes on baking sheet. 
    Use long toothpicks for securing the sage and be sure to remove each one before serving. 
    If you aren’t on a keto diet, traditional flour works great for this. 

    Nutrition

    Nutrition Facts
    Veal Saltimbocca
    Amount Per Serving (2 g)
    Calories 394 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 10g63%
    Trans Fat 1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 15g
    Cholesterol 92mg31%
    Sodium 239mg10%
    Potassium 317mg9%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 20g40%
    Vitamin A 240IU5%
    Calcium 27mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    See the clickable Web story for veal saltimbocca here.

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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