Veal Saltimbocca Recipe High-Protein
Veal Saltimbocca is a classic Italian main course featuring tender veal scaloppine topped with fresh sage and prosciutto, then pan-seared until golden. This elegant yet simple dish delivers exceptional protein and authentic Roman flavors in under 30 minutes.
Ingredients
- 600g (1.3 lb) veal scaloppine, thinly pounded
- 8 fresh sage leaves
- 120g (4 oz) prosciutto di Parma, thinly sliced
- 45ml (3 tbsp) extra virgin olive oil
- 60ml (1/4 cup) dry white wine
- 250ml (1 cup) low-sodium chicken broth
- 30g (1 oz) unsalted butter
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 15ml (1 tbsp) fresh lemon juice
- 2g (1 tsp) cornstarch mixed with 15ml (1 tbsp) water
Instructions
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Pat veal scaloppine dry with paper towels and arrange on a clean work surface. Season both sides lightly with salt and pepper.
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Place one sage leaf on top of each veal piece, then drape one slice of prosciutto over each sage leaf, pressing gently to adhere.
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Heat olive oil in a large stainless steel skillet over medium-high heat until shimmering. Working in batches if needed, place veal saltimbocca in the pan prosciutto-side down.
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Sear for 2-3 minutes without moving until the prosciutto is crispy and golden. Carefully flip and sear the veal side for 1-2 minutes until lightly browned. Transfer to a clean plate.
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Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Deglaze the pan with white wine, scraping up browned bits with a wooden spoon.
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Pour in chicken broth and return all saltimbocca to the skillet. Reduce heat to medium and simmer for 2 minutes, then stir in cornstarch slurry to lightly thicken the sauce.
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Swirl in butter and lemon juice, stirring gently until the sauce coats the back of a spoon. Taste and adjust seasoning if needed.
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Divide saltimbocca among four plates, spooning sauce and pan juices around each portion. Serve immediately while hot.
Substitutions
- Chicken breast pounded thin can replace veal for a leaner, more economical option
- Prosciutto di Spagna or domestic ham work if authentic Italian prosciutto is unavailable
- Fresh basil can substitute sage if preferred, though sage is traditional
- Beef broth can replace chicken broth for a deeper, richer pan sauce
Tips
- Pound veal between plastic wrap using a meat mallet to ensure even, thin thickness for quick cooking
- Keep the pan temperature consistently high to achieve crispy prosciutto without drying the delicate veal
- Assemble saltimbocca shortly before cooking to prevent prosciutto from becoming damp
- Make the sauce while veal cooks to maintain timing and keep the dish hot when plated
Saltimbocca originates from Rome and means 'jump in the mouth'—named for its tender texture and bold sage-prosciutto flavor. This dish exemplifies Roman cucina, where simple, premium ingredients like veal, sage, and quality prosciutto are prepared with minimal intervention to let their natural flavors shine.
Frequently Asked Questions
How long does Veal Saltimbocca Recipe take to make?
Veal Saltimbocca Recipe takes about 27 minutes total — 15 minutes of prep and 12 minutes of cooking — and makes 4 servings.
What can I substitute in Veal Saltimbocca Recipe?
You can adapt it easily: Chicken breast pounded thin can replace veal for a leaner, more economical option; Prosciutto di Spagna or domestic ham work if authentic Italian prosciutto is unavailable; Fresh basil can substitute sage if preferred, though sage is traditional.
How should I store leftover Veal Saltimbocca Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Veal Saltimbocca Recipe?
Each serving of Veal Saltimbocca Recipe has about 42g of protein and 340 calories.
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