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Saltimbocca with lemon butter sauce, rich veal cutlet served with prosciutto and sage
Crispy veal with lemon butter sauce

Veal saltimbocca with lemon butter sauce

Author: Flavelo
Recipes Main Courses
"Saltimbocca" means: "jump in the mouth". This Roman classic stays true to its name: the trio of thin veal escalope, salty Parma ham and aromatic sage gives such an intense flavour experience it's worth living for. The lemon butter sauce is not just an accompaniment, but an essence born from dissolving tasty browned bits remaining in the pan, coating the meat. This dish is the epitome of speed and elegance.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Meat mallet
  • Large frying pan (preferably stainless steel)
  • Toothpicks

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Sulphites

Instructions

1 ✓

Beat the veal slices to approx. 5 mm thin. Salt and pepper lightly (the ham is salty too!).

Tip: Put cling film over meat before beating so fibres aren't damaged and kitchen stays cleaner.
2 ✓

Lay a slice of prosciutto and 2 sage leaves on each meat slice. Pin the meat and toppings together with a toothpick, like making a stitch.

Tip: Securing is important so the dish doesn't fall apart when turning.
3 ✓

Dredge the meat side (bottom) of slices in flour, shake off excess. Do not flour the ham side!

Tip: Flour helps browning and later thickens the sauce.
4 ✓

Heat oil and half the butter in a large pan. Place meat in, ham side down, and fry for 2 minutes until ham is crispy. Turn and fry other side for 1-2 minutes.

Tip: High temperature is important for quick searing.
5 ✓

Remove meat to a plate. Pour wine into the pan and scrape up browned bits stuck to bottom. Boil down by half.

Tip: This is called deglazing: flavour essence dissolves into the liquid here.
6 ✓

Reduce heat, add lemon juice, then whisk in remaining cold butter until you get a creamy sauce. Pour over meat and serve.

Tip: Cold butter emulsifies the sauce, making it glossy and thick (monté au beurre).

Recipe FAQ

Why was the meat tough?
Veal must be beaten very thin and cooked for only a very short time (a few minutes). Overcooking dries it out and makes it tough.
Can I use pork?
Yes, pork loin is a good and more economical alternative, but veal is best for the classic taste.

Ingredients

  • 4 slices Veal escalopes or loin (approx. 600g)
  • 8 leaves Fresh sage leaves
  • 4 slices Prosciutto (cured ham)
  • 100 ml Dry white wine
  • 0.5 Lemon (juice of)
  • 50 g Cold butter (cubed)
  • 2 tbsp Olive oil
  • 2 tbsp Flour (for dusting)
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper