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!
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.
- Veal cutlets
- Sage leaves
- Almond flour
- Avocado oil
- Coarse ground black pepper
- Shaved parmesan
- Lemon wedges
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.
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.