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Saltimbocca is a beloved Italian dish that translates to “jump in the mouth,” a fitting name for something so irresistibly flavorful.
Traditionally made with tender veal, prosciutto, and fresh sage, this dish exemplifies the Italian talent for combining a few simple, high-quality ingredients into something extraordinary.
Cooked in a delicate white wine sauce, Saltimbocca is both elegant and comforting, often served as a second course in Italian meals. It’s a dish that’s quick to prepare but packed with rich, savoury flavours that leave a lasting impression.
What Is Saltimbocca?
Saltimbocca is a classic Italian dish typically made with thin slices of veal, each topped with a piece of prosciutto and a fresh sage leaf, then secured with a toothpick and sautéed in butter or olive oil.
The veal is tender, the prosciutto brings a salty richness, and the sage adds a fresh, earthy aroma that balances the flavours beautifully. The dish is then finished by deglazing the pan with white wine, creating a light sauce that complements the veal without overwhelming it.
Each ingredient shines through in the final dish, with the salty prosciutto and fragrant sage enhancing the natural flavours of the veal. While traditionally made with veal, modern variations often substitute chicken or pork, making it more accessible while still capturing the essence of the dish.
Whether you stick with the classic veal or try a different protein, Saltimbocca is always a delightful and flavourful meal.
Ingredients and Taste
The key ingredients for Saltimbocca are few but essential: veal, prosciutto, sage, white wine, butter, and olive oil. The thin veal cutlets are tender and mild, providing the perfect base for the salty, slightly crispy prosciutto. Fresh sage leaves add a distinct herbal note, while the white wine sauce ties everything together with a light, acidic touch.
The taste of Saltimbocca is a perfect balance of savoury, salty, and aromatic flavours. The prosciutto crisps slightly as it cooks, infusing the veal with its rich, salty goodness.
The sage adds a bright contrast, cutting through the richness of the prosciutto and creating a fragrant undertone. The white wine sauce enhances the dish with a gentle acidity that balances the richness of the meat and prosciutto, making each bite feel light and well-rounded despite the bold flavours.
A Taste of History
Saltimbocca has its roots in central Italy, particularly in the region of Lazio, where Rome is located. Though its exact origins are debated, the dish is most commonly associated with Roman cuisine and has been enjoyed for centuries in Italy’s capital. Its name, “saltimbocca,” meaning “jump in the mouth,” reflects the dish’s reputation for being so delicious that it practically leaps off the plate.
Traditionally, Saltimbocca alla Romana is made with veal, but variations of the dish have spread throughout Italy and beyond. In some regions, chefs add a touch of butter or broth to the sauce, while others may use different meats like chicken or pork.
Despite these adaptations, the essence of Saltimbocca remains the same: a quick, simple dish that relies on the quality and harmony of its ingredients to deliver big flavours.
Saltimbocca (Veal with Prosciutto) Recipe
Serves: 4 People
Ingredients:
- 4 veal cutlets (about 100-120g each, pounded thin)
- 4 slices prosciutto
- 8 fresh sage leaves
- 2 tbsp all-purpose flour (for dusting)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup dry white wine
- Salt and freshly ground black pepper
- Toothpicks (to secure the veal)
Directions
To begin, take the veal cutlets and place them on a clean surface. Season each cutlet lightly with salt and freshly ground black pepper. Keep in mind that prosciutto is quite salty, so use a light hand with the salt. Preheat your oven to 90°C (200°F) if you plan to keep the finished cutlets warm.
Place a fresh sage leaf on top of each cutlet, followed by a slice of prosciutto. Press down gently to ensure the prosciutto adheres to the veal. Use a toothpick to secure the prosciutto and sage in place by threading it through the centre of the cutlet. This will hold everything together as it cooks.
Next, lightly dust each veal cutlet with all-purpose flour on both sides, shaking off any excess. The flour helps create a delicate crust and will also thicken the sauce later. Set the prepared cutlets aside while you heat your pan.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter has melted and starts to foam, add the veal cutlets to the pan, prosciutto side down first. Be careful not to overcrowd the pan, cooking in batches if necessary.
Cook the cutlets for about 2-3 minutes on each side, until the prosciutto is slightly crisp and the veal is golden brown. The key is to achieve a good sear without overcooking the meat. Remove the cutlets from the pan and place them on a plate. Keep them warm in the preheated oven while you prepare the sauce.
In the same skillet, pour off any excess fat if needed, leaving about 1 tablespoon in the pan. Deglaze the pan with ½ cup of dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly and enhance the flavours.
Once the wine has reduced, stir in the remaining 2 tablespoons of butter. Swirl the butter into the sauce until it melts and creates a smooth, velvety consistency. This rich butter sauce complements the saltiness of the prosciutto and the tender veal.
To serve, remove the toothpicks from the veal cutlets and arrange them on a platter. Spoon the buttery wine sauce over the top of each cutlet, making sure to coat them evenly. Garnish with additional sage leaves if desired, and serve the Saltimbocca immediately with sides like sautéed vegetables or a light green salad.
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