🥩 Saltimbocca
Saltimbocca is a quick Italian dish of thin veal cutlets topped with a slice of prosciutto and a fresh sage leaf, pan-fried in butter and finished with a splash of white wine. The meat is tender, the ham salty and the sage fragrant, with a glossy pan sauce. It is served hot as a main course, often with vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 thin veal cutlets (about 500 g)
- 8 slices prosciutto
- 8 fresh sage leaves
- 30 g butter
- 120 ml dry white wine
- Salt and black pepper
Method
- Flatten the cutlets between sheets of baking paper and season lightly (the ham is salty).
- Lay a slice of prosciutto and a sage leaf on each and secure with a toothpick.
- Melt half the butter in a wide pan and fry the cutlets ham side up for 2 minutes, then flip for 1 minute.
- Remove the meat, pour the wine into the pan and boil for 1–2 minutes, scraping up the juices.
- Whisk in the remaining butter, pour the sauce over the veal and serve at once.
How to make it lighter
- Halve the butter — each 10 g of butter adds about 75 kcal.
- Trim visible fat from the prosciutto.
- Serve with a green salad or steamed vegetables rather than potatoes fried in butter.
History
Saltimbocca, meaning “jumps in the mouth”, is most closely associated with Rome and is listed among the classics of Roman cooking, though similar dishes exist in Brescia and elsewhere in Italy. Pellegrino Artusi included a Roman saltimbocca in his influential 1891 cookbook.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →