Easy to make Veal Saltimbocca is a restaurant worthy dinner you can easily prepare at home. Tender veal cutlets wrapped in prosciutto and sage are served in a savory sauce that’s simply amazing. A great meal for date night in, you can easily swap the veal for chicken if you prefer!

Veal Saltimbocca on a white plate with green beans.

Veal Saltimbocca

Our favorite Italian restaurant is just a few minutes away but on those nights when we just don’t want to leave home, I like to whip up some of their specialties in my own kitchen. This Veal Saltimbocca is one of their best dinners and it’s super easy to make at home in under 30 minutes.

If you’ve never tried Veal Saltimbocca before you are going to just love this recipe. It’s definitely not lacking in the flavor department and it’s a simple dish that can be made in under 30 minutes.

What is Saltimbocca?

Saltimbocca, also spelled saltinbocca, is an Italian recipe made with veal that’s been wrapped in sage and prosciutto. It’s then cooked in a savory marsala sauce that’s rich and decadent. The prosciutto become crispy adding a great textural contrast to the tender veal.

If you’re not a fan of veal, you can easily substitute it with chicken cutlets to make Chicken Saltimbocca. It’s an easy swap without any modifications on the cooking time. It’s also a less expensive option although the flavor will be less pronounced since veal is a type of beef.

Veal Saltimbocca on a serving platter with green beans.

How to Make Veal Saltimbocca

Saltimbocca couldn’t be simpler to make and you can have it on the table within just 30 minutes. You can cut the prep time down if you buy thin sliced cutlets at the store. If they don’t have them, you can just pound the cutlets between two sheets of plastic wrap with a wooden mallet until 1/8 inch thickness.

  1. Season the veal cutlets with salt and pepper.
  2. Press one large sage leave onto the cutlet.
  3. Wrap 1-2 pieces prosciutto around each cutlet to hold the sage in place.
  4. Dredge each piece of veal in the flour, shaking off an excess.
  5. Heat the oil in a large skillet over medium heat.
  6. Add the veal to the pan, seam side down, and cook for 2-3 minutes until crisp and golden brown.
  7. Flip the veal and cook for an additional 2-3 minutes until crisp and cooked through. (Be careful not to overcook or the veal will become tough.)
  8. Transfer the cutlets to a paper towel lined plate and repeat with the remaining pieces.
  9. Add the wine to the pan and deglaze by scraping up any brown bits on the bottom of the pan.
  10. Stir in the beef stock and reduce by half.
  11. Whisk in the butter and return the beef to the pan.
  12. Serve immediately with the sauce and grated parmesan cheese, if desired.
Veal Saltimbocca in a skillet with fresh sage.

What To Serve It With

We love to serve Veal Saltimbocca with roasted potatoes and green beans to keep dinner pretty simple.

It also pairs exceptionally well with my favorite Spaghetti Aglio e Olio since the pasta soaks up some of the sauce for some major yumminess! You can also serve on top of some smashed red potatoes with great results.

Veal Saltimbocca with sauce being drizzled over top with a spoon.

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Veal Saltimbocca in a skillet with fresh sage.

Get the Recipe: Veal Saltimbocca

An Italian restaurant classic, Veal Saltimbocca is ready in minutes and served with a savory Marsala sauce. Veal can be substituted with chicken, if desired.
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  • 8 veal cutlets, approximately 1 pound
  • Kosher salt and freshly ground pepper
  • 1 bunch of fresh sage
  • 16 thin slices prosciutto, approximately 1/2 pound
  • 1 cup flour
  • 2 tablespoons olive oil
  • 5 tablespoons butter
  • 1/2 cup marsala wine
  • 1 cup beef stock


  • skillet


  • Using a meat mallet, pound the veal cutlets between 2 sheets of plastic wrap (one at a time) until approximately 1/8 inch thick. Season lightly with salt and pepper on both sides.
  • Place 1-2 sage leaves on each veal cutlet pressing down lightly so they stick.
  • Wrap 1-2 slices of prosciutto around each piece of veal pressing to adhere it to the meat. The prosciutto will help the sage stay in place during cooking.
  • Dredge each piece of veal in the flour shaking gently to remove any excess. Set aside.
  • Heat 1 tablespoon oil and 2 tablespoons butter to a large skillet over medium high heat.
  • Add 2-3 pieces of veal, depending on the size of the pan, to the pan with the prosciutto seam side down and cook until crisp, approximately 1 minutes. Turn the veal over and continue to cook for an additional minute.
  • Transfer to a platter and keep warm. Repeat with the remaining veal adding 1 tablespoon oil and 2 tablespoons butter before adding the veal.
  • Add the marsala wine to deglaze the pan scraping up the brown bits with a wooden spoon. Cook until reduced by half, approximately 2 minutes.
  • Add the stock and reduce by half, approximately 3 minutes.
  • Stir in the remaining butter and add the veal back to the pan. Continue cooking for an additional 1-2 minutes until the sauce begins to thicken.
  • Transfer to a platter and serve with the pan sauce.


Saltimbocca is best served right after cooking since the prosciutto will lose it’s crispiness the longer it sits.
Calories: 539kcal, Carbohydrates: 1g, Protein: 77g, Fat: 23g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 286mg, Sodium: 545mg, Potassium: 1422mg, Sugar: 1g, Vitamin A: 12IU, Calcium: 23mg, Iron: 3mg