Veal Scaloppine with Prosciutto and Sage

Blue plate with two veal scaloppine topped with prosciutto and sage, a salad, salad bowl, wine

There are fewer veal dishes so easily prepared and so immensely satisfying to eat. Serve Saltimbocca alla Romana alongside a small mound of a sauteed leafy green vegetable like Swiss chard and accompany with a glass of light, cool, white wine.–Stanley, Evan, Mark and David Lobel

Veal Scaloppine with Prosciutto and Sage

  • Quick Glance
  • 30 M
  • 30 M
  • Serves 2 to 3
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  • 1 pound veal scallops (6 to 8 pieces, pounded into similar shape about halfway between 1/8 and 1/4 of an inch thick (see Note)
  • 6 to 8 large sage leaves
  • 6 to 10 paper-thin slices prosciutto di Parma, or similar cured ham
  • Kosher salt
  • Freshly ground black pepper
  • All-purpose flour, for dredging
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 1/2 cup dry white wine
  • 2/3 cup chicken stock or canned low-sodium chicken broth


  • 1. Preheat the oven to 200°F (93°C), and put a baking dish and serving plates in the oven to warm.
  • 2. Rub one veal scallop on both sides with a sage leaf without tearing the leaf. Set sage leaf aside. Trim a slice of prosciutto to fit more or less within the dimensions of the cutlet and press it into the meat to help it adhere. Center the reserved sage leaf on top of the prosciutto. Working lengthwise, weave a toothpick in and out of the veal to secure the prosciutto and sage, keeping the veal as flat as possible. Repeat with the remaining veal, prosciutto, and sage leaves.
  • 3. Salt and pepper the veal (salt the prosciutto side of the veal more lightly than the opposite side). Set the veal scallops and a rimmed plate or baking dish filled with a cup or two of flour for dredging near the stove top.
  • 4. Heat the oil over medium-high heat in a skillet large enough to hold half the veal. While the oil is heating, dredge half the cutlets with flour, knocking off the excess.
  • 5. When it begins to smoke, swirl the oil to coat the bottom of the skillet and cook the first batch, prosciutto-side down, for 45 seconds to 1 minute (the heat should be high enough so that in this short time the edges of the veal brown nicely and the prosciutto gets a bit crispy; adjust the heat as needed). Turn and cook for 45 seconds or so (veal should be undercooked slightly as it will continue to cook as it sits). Transfer veal to the baking dish in the oven. Repeat with the second batch of veal, adding more oil to the skillet, if necessary. Transfer to the oven to keep warm.
  • 6. Let the skillet cool for a few moments off the heat, then reduce the heat to medium, and return the skillet to the heat. Add the wine and simmer until reduced to 2 to 3 tablespoons, no more than 45 seconds. Add the broth and reduce to 1/3 cup, 35 to 45 seconds longer, scraping up any browned bits on the bottom of the skillet. Add any accumulated juices from the veal in the oven. If necessary, continue to simmer a few seconds to concentrate the flavor of the sauce. Taste and season with salt, if needed.
  • 7. Divide the veal scallops between the plates, attractively overlapping them in a shingle pattern. Drizzle the sauce over each and serve immediately.


  • Whether you or the butcher pounds the meat, the cutlets should be of uniform thickness so that they cook evenly. Pounding them to a thickness of between 1/8 and 1/4 of an inch creates thin, delicate veal scaloppine that are less likely to dry out when cooked quickly.


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