When it comes to Italian cuisine, few dishes evoke the same level of passion and nostalgia as veal saltimbocca. This classic recipe originated in Rome and has been a staple of Italian cooking for centuries. At its core, veal saltimbocca is a simple yet elegant dish that combines tender veal cutlets with sweet prosciutto and fragrant sage, all wrapped up in a rich white wine sauce.
But while traditional veal saltimbocca recipes are certainly delicious, the beauty of this dish lies in its versatility. Over the years, creative cooks have developed countless variations on the classic recipe, each one showcasing a unique combination of flavors and techniques. From the bold addition of chili flakes to the subtle infusion of truffle oil, there’s no shortage of ways to put your own spin on this beloved Italian dish.
In this article, we’ll be exploring 18 different veal saltimbocca recipes that showcase the incredible range of this classic dish. Whether you’re a seasoned chef or just starting out in the kitchen, you’re sure to find inspiration and ideas for creating your own delicious veal saltimbocca creations.
Classic Veal Saltimbocca with Sage and Prosciutto
Classic Veal Saltimbocca with Sage and Prosciutto
This timeless Italian dish is a masterclass in simplicity, showcasing the tender flavors of veal, sage, and prosciutto. A delicate balance of creamy sauce, crisp prosciutto, and fragrant sage elevates this classic recipe to new heights.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 6 tablespoons butter
– 2 tablespoons chopped fresh sage
– 4 slices prosciutto, thinly sliced
– 1 cup white wine
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt and pepper.
3. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add prosciutto; cook until crispy, about 2 minutes per side. Remove from heat; set aside.
4. In same skillet, add remaining 4 tablespoons butter. Add chopped sage; cook until fragrant, about 1 minute.
5. Add veal cutlets to skillet; cook for 2-3 minutes per side, or until cooked through.
6. Transfer veal to a baking dish; top each cutlet with a slice of prosciutto and spoon some butter and sage mixture over the top.
7. Pour white wine and heavy cream into the skillet, scraping up any browned bits from the bottom.
8. Bring sauce to a simmer; cook until reduced by half, about 5 minutes.
9. Serve veal with sauce spooned over the top.
Cooking Time: 20-25 minutes
Veal Saltimbocca alla Romana with White Wine Sauce
This classic Italian dish combines tender veal cutlets with sweet and savory white wine sauce, finished with the brightness of fresh parsley. For a true Roman culinary experience, serve with fettuccine or other flat pasta.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 6-8 prosciutto slices
– 2 tablespoons fresh sage leaves, chopped
– 1 cup white wine (dry and crisp)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Sear veal in a hot skillet with butter until browned on both sides, about 2-3 minutes per side. Remove from heat and set aside.
3. In the same skillet, add prosciutto slices and cook until crispy, about 1 minute. Remove from heat and set aside.
4. Add white wine to the skillet and simmer until reduced by half, scraping up browned bits with a wooden spoon.
5. Add chopped sage leaves to the sauce and stir to combine.
6. Serve veal cutlets topped with prosciutto slices and spoon white wine sauce over the top. Garnish with fresh parsley.
Cooking Time: 15-20 minutes
Quick and Easy Veal Saltimbocca with Lemon Butter
This classic Italian dish gets a modern twist with the addition of tangy lemon butter, making it a perfect solution for a weeknight dinner. With just a few ingredients and minimal prep time, you’ll be enjoying this flavorful veal dish in no time!
Ingredients:
– 4 veal cutlets (6 oz each)
– 1/2 cup white wine
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
– Lemon wedges for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal cutlets with salt and pepper.
3. In a large skillet, sauté garlic in butter until fragrant. Add white wine and simmer until reduced by half.
4. Add veal cutlets to the skillet and cook for 2-3 minutes per side, or until cooked through.
5. Stir in chopped parsley and serve with lemon wedges on the side.
Cooking Time: 15-20 minutes
Enjoy your delicious and quick Veal Saltimbocca with Lemon Butter!
Veal Saltimbocca Rollatini with Spinach and Cheese
A classic Italian dish gets a creamy, cheesy twist in this Veal Saltimbocca Rollatini recipe. Tender veal cutlets are wrapped around a flavorful spinach and cheese filling, then baked to perfection.
Ingredients:
– 4 veal cutlets
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup grated Parmesan cheese
– 1/4 cup grated mozzarella cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine spinach, Parmesan, mozzarella, and garlic.
3. Lay a veal cutlet flat and place about 1/4 cup of the spinach mixture in the center.
4. Fold the cutlet in half over the filling and secure with toothpicks or kitchen twine.
5. Place rolls seam-side down on a baking sheet lined with parchment paper.
6. Drizzle with olive oil, season with salt and pepper to taste.
7. Bake for 20-25 minutes or until veal is cooked through and cheese is melted.
Cooking Time: 20-25 minutes
Grilled Veal Saltimbocca with Rosemary Infusion
This classic Italian dish gets a boost from the herbaceous flavor of rosemary, perfectly complementing the tender veal and salty prosciutto.
Ingredients:
– 4 veal cutlets (about 1/2 inch thick)
– 8 slices of prosciutto
– 4 sprigs of fresh rosemary
– 2 tablespoons of olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together rosemary leaves and olive oil to create a fragrant infusion.
3. Season veal cutlets with salt and pepper.
4. Grill veal for 2-3 minutes per side, or until cooked through.
5. Meanwhile, wrap prosciutto slices around the grilled veal.
6. Brush veal with rosemary infusion during the last minute of grilling.
7. Serve immediately.
Cooking Time: 12-15 minutes
Creamy Mushroom Veal Saltimbocca
A classic Italian dish gets a rich and creamy twist with this recipe. Thinly sliced veal scallopini is paired with sautéed mushrooms, prosciutto, and a velvety cream sauce.
Ingredients:
– 8 oz veal scallopini
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 4 slices of prosciutto, chopped
– 2 cloves of garlic, minced
– 1/2 cup heavy cream
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal with salt and pepper.
2. Heat butter in a large skillet over medium-high heat. Add veal and cook for 2-3 minutes per side, or until cooked through. Transfer to a plate and set aside.
3. In the same skillet, add garlic and cook for 1 minute. Add mushrooms and prosciutto; cook until mushrooms are tender, about 4-5 minutes.
4. Pour in heavy cream and stir to combine with mushroom mixture. Bring to a simmer and cook for an additional 2-3 minutes or until slightly thickened.
5. Serve veal topped with mushroom and cream sauce. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Veal Saltimbocca with Caramelized Onions and Marsala
This classic Italian dish combines tender veal scallops with sweet caramelized onions, savory prosciutto, and the rich flavor of Marsala wine. This recipe is a must-try for those looking to elevate their cooking game.
Ingredients:
– 12 veal scallops
– 1 large onion, thinly sliced
– 6 slices of prosciutto
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup Marsala wine
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, caramelize the onions over medium heat for 20-25 minutes or until golden brown.
3. Add butter and garlic to the skillet and sauté for 1 minute.
4. Season veal scallops with salt and pepper. Place 2-3 prosciutto slices on each scallop.
5. Add Marsala wine to the skillet and bring to a simmer.
6. Arrange the veal scallops in a single layer in a baking dish. Pour the Marsala sauce over them.
7. Bake for 10-12 minutes or until the veal is cooked through.
8. Serve immediately, garnished with additional prosciutto if desired.
Cooking Time: 25-30 minutes
Gluten-Free Veal Saltimbocca with Almond Flour Coating
Experience the tender flavors of veal, wrapped in a crispy almond flour coating and served with a rich saltimbocca sauce.
Ingredients:
• 4 veal cutlets (about 1/2 pound each)
• 1 cup almond flour
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon butter
• 2 cups chicken broth
• 1/4 cup white wine
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together almond flour, garlic, salt, and pepper.
3. Dip each veal cutlet in the almond flour mixture, coating evenly.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear veal cutlets for 1-2 minutes on each side, until browned.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until veal is cooked through.
6. Meanwhile, prepare saltimbocca sauce by melting butter in a small saucepan over medium heat. Add chicken broth, white wine, salt, and pepper. Simmer for 5-7 minutes or until the sauce has thickened slightly.
7. Serve veal cutlets with saltimbocca sauce spooned over top. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Veal Saltimbocca Skewers with Cherry Tomatoes
Elevate your appetizer game with this flavorful and visually appealing take on traditional Veal Saltimbocca. Tender veal medallions, crispy prosciutto, and sweet cherry tomatoes come together in perfect harmony.
Ingredients:
– 1 lb veal medallions, cut into 1-inch pieces
– 6 oz prosciutto, thinly sliced
– 12 large cherry tomatoes, halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread veal, prosciutto, and cherry tomato onto skewers, leaving a small gap between each piece.
3. Brush with olive oil and season with garlic, thyme, salt, and pepper.
4. Grill for 8-10 minutes, turning occasionally, or until veal reaches desired doneness.
5. Serve immediately.
Cooking Time: 8-10 minutes
Slow-Cooked Veal Saltimbocca in Rich Broth
Slow-Cooked Veal Saltimbocca in Rich Broth Recipe
Saltimbocca is a classic Italian dish that combines the tender flavors of veal, prosciutto, and sage. This slow-cooked version is a hearty, comforting meal perfect for a chilly evening.
Ingredients:
– 1 lb boneless veal scallopine
– 6 slices prosciutto
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1 cup chicken broth
– 1 cup white wine (dry)
– Salt and pepper to taste
Instructions:
1. Preheat the slow cooker.
2. Season veal with salt and pepper.
3. In a large skillet, heat olive oil over medium-high. Sear veal for 30 seconds on each side; set aside.
4. Add prosciutto slices to the skillet; cook until crispy, then remove from pan. Leave drippings.
5. Add garlic and sage to the skillet; sauté for 1 minute.
6. In the slow cooker, combine chicken broth, white wine, and veal. Cover.
7. Cook on low for 8 hours or high for 4 hours.
8. Serve with crispy prosciutto slices.
Cooking Time: 4-8 hours
Veal Saltimbocca with Asparagus and Hollandaise
This classic Italian-American dish combines the tender flavor of veal scallops, the earthy sweetness of asparagus, and the rich creaminess of hollandaise sauce. A perfect combination for a special occasion or dinner party.
Ingredients:
– 4 veal scallops
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1 tablespoon butter
– Salt and pepper to taste
– Hollandaise sauce (store-bought or homemade)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal scallops with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for 1 minute.
4. Add asparagus and cook until tender, about 5 minutes.
5. Remove from heat; add white wine and butter; stir to combine.
6. Place veal scallops on top of asparagus mixture; cook for 2-3 minutes per side or until cooked through.
7. Serve with hollandaise sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Spicy Veal Saltimbocca with Chili Flakes
This recipe puts a bold spin on the traditional Italian dish, adding a spicy kick from chili flakes. The combination of tender veal, savory prosciutto, and tangy sage creates a harmonious balance of flavors that will leave you wanting more.
Ingredients:
– 4 veal cutlets
– 1/2 cup prosciutto, thinly sliced
– 2 tablespoons fresh sage leaves
– 1 teaspoon olive oil
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt, pepper, and chili flakes.
3. In a large skillet, heat the olive oil over medium-high heat. Add the prosciutto and cook until crispy, about 2-3 minutes per side.
4. Add the sage leaves to the skillet and cook for an additional minute.
5. Add the veal cutlets to the skillet and cook for 2-3 minutes per side, or until cooked through.
6. Serve immediately with prosciutto and sage on top.
Cooking Time: 12-15 minutes
Veal Saltimbocca Stuffed with Ricotta and Basil
Experience the classic Italian flavors of veal, ricotta, and basil in this simple yet elegant dish.
Ingredients:
– 4 veal cutlets (about 1/2 inch thick)
– 8 oz ricotta cheese
– 1/4 cup chopped fresh basil
– 1 egg, beaten
– 1 tsp salt
– 1/4 tsp black pepper
– 4 slices of prosciutto or thinly sliced ham
– 20-25 fresh mint leaves
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ricotta cheese with chopped basil, egg, salt, and pepper.
3. Place a veal cutlet on a flat surface. Spread about 2 tbsp of the ricotta mixture onto the center of each cutlet, leaving a 1-inch border around the edges.
4. Place a prosciutto or ham slice on top of the ricotta mixture.
5. Roll up each veal cutlet tightly and secure with toothpicks if needed.
6. Place the rolled veal cutlets seam-side down in a baking dish.
7. Bake for 15-20 minutes or until cooked through.
Pan-Seared Veal Saltimbocca with Garlic Butter
Saltimbocca is a beloved Italian dish that combines the tender flavor of veal with the savory taste of prosciutto and sage. This recipe elevates the classic by adding a rich garlic butter sauce, making it perfect for a special occasion or a romantic dinner.
Ingredients:
– 4 veal cutlets (about 1/2 pound each)
– 6 slices prosciutto
– 1/4 cup fresh sage leaves, chopped
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Season the veal cutlets with salt and pepper.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and sear the veal for 2-3 minutes per side, or until cooked through.
3. Meanwhile, melt the remaining 1 tablespoon of butter in a small saucepan. Add garlic and cook for 1 minute.
4. Serve the veal with prosciutto and sage on top, spooning the garlic butter sauce over the dish. Cook time: approximately 12-15 minutes.
Veal Saltimbocca with Sun-Dried Tomatoes and Capers
This Italian-inspired dish combines the tender flavor of veal with the bright, savory flavors of sun-dried tomatoes and capers. A classic saltimbocca recipe gets a modern twist with these added ingredients.
Ingredients:
– 4 veal cutlets (about 1/2 pound each)
– 12 slices of prosciutto
– 24 green olives, pitted
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Season veal cutlets with salt and pepper.
3. Wrap each veal cutlet with a slice of prosciutto, securing with toothpick if needed.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Add garlic and cook for 1 minute.
5. Add veal-prosciutto bundles to the skillet and cook for 2-3 minutes per side.
6. Transfer skillet to the preheated oven and bake for 8-10 minutes or until veal is cooked through.
7. Remove from oven and top each bundle with sun-dried tomatoes, capers, and chopped parsley (if using).
8. Serve immediately.
Cooking Time: 12-14 minutes
Baked Veal Saltimbocca with Parmesan Crust
This recipe elevates the traditional saltimbocca dish by substituting chicken breast with tender veal cutlets and adding a crispy Parmesan crust.
Ingredients:
– 4 veal cutlets (about 1/2 pound each)
– 4 slices of prosciutto
– 4 sage leaves
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal cutlets with salt and pepper.
3. Place a slice of prosciutto on each veal cutlet, followed by a sage leaf.
4. In a shallow dish, mix breadcrumbs and Parmesan cheese.
5. Dip each veal cutlet into the breadcrumb mixture, coating evenly.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear veal cutlets for 1-2 minutes on each side.
7. Transfer skillet to preheated oven and bake for 12-15 minutes or until veal reaches desired doneness.
Cooking Time: Approximately 20-25 minutes
Veal Saltimbocca with Truffle Oil Drizzle
Experience the rich flavors of Italy with this elegant Veal Saltimbocca recipe, elevated by a drizzle of truffle oil.
Ingredients:
– 4 veal cutlets (6 oz each)
– 1/2 cup white wine
– 1/4 cup chicken broth
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– Truffle oil for drizzling
Instructions:
1. Preheat oven to 375°F.
2. Season veal cutlets with salt, pepper, and thyme.
3. In a large skillet, melt butter over medium-high heat. Add garlic and sauté until fragrant, 1 minute.
4. Add veal cutlets and cook for 2-3 minutes per side, or until browned.
5. Transfer skillet to the preheated oven and bake for 8-10 minutes, or until cooked through.
6. Remove from oven and let rest for 2 minutes.
7. Drizzle truffle oil over veal cutlets and sprinkle with parsley (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Veal Saltimbocca and Polenta Stack
Experience the rich flavors of Italy with this classic combination of tender veal, salty prosciutto, and creamy polenta. This comforting dish is perfect for a cozy night in.
Ingredients:
– 4 veal cutlets (6 oz each)
– 12 slices prosciutto
– 1/4 cup white wine
– 2 tbsp butter
– 2 cups chicken broth
– 1 cup polenta
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt and pepper.
3. Wrap each veal cutlet with a slice of prosciutto.
4. In a large skillet, melt butter over medium-high heat. Add veal cutlets and cook for 2-3 minutes per side, or until browned. Remove from heat.
5. Pour in white wine and chicken broth, scraping up any browned bits. Simmer for 2 minutes.
6. Meanwhile, cook polenta according to package instructions.
7. To assemble the dish, place a veal cutlet on each plate, then top with a spoonful of polenta and a sprinkle of salt.
8. Cooking time: 20-25 minutes.
Summary
Get ready to indulge in the rich flavors of Italy with these 18 authentic veal saltimbocca recipes. From classic combinations like sage and prosciutto to creative twists like caramelized onions and Marsala, there’s a recipe for every palate. Whether you’re looking for a quick and easy weeknight dinner or a special occasion dish, this collection has it all. With ingredients ranging from lemon butter to truffle oil, these veal saltimbocca recipes are sure to impress even the most discerning diners.
