Recipe courtesy of Tony Mantuano

Veal Saltimbocca

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  • Level: Intermediate
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
This classic Roman dish of thinly pounded veal, sage, and prosciutto cooks in under 5 minutes—and that includes making the pan sauce. Truly a dish that’ll saltimbocca (Italian for “jump in your mouth”)!



  1. Prep the veal: Stretch a sheet of plastic wrap on a work surface. Place a few drops of water on the plastic (to keep the meat from sticking), then put down a veal cutlet. Arrange 3 sage leaves on the veal; then place a layer of prosciutto over the sage leaves. Add a few more drops of water, then place another piece of plastic wrap on top. Using a rolling pin, pound the veal so the prosciutto adheres to the veal. Repeat with remaining veal, sage, and prosciutto. Chill cutlets in the refrigerator, 15 minutes.
  2. Cook the veal: Heat 2 tablespoons olive oil in a skillet over medium heat. Peel the plastic from the veal and dust with flour on both sides, shaking off excess. Season with black pepper. Working in batches, place 2 pieces of veal into the skillet, prosciutto side down. Cook until the edges start to brown, 2 minutes. Meanwhile, in a bowl, toss arugula with ¼ cup olive oil and a generous squeeze of lemon juice; set aside.
  3. After the cutlets have begun to brown on the edges, flip them over. Add ½ cup wine to deglaze the pan, then continue cooking to reduce the wine by half, shaking the pan over the heat, 30–60 seconds. Add 1 tablespoon butter and turn off the heat; swirl the pan around to melt the butter and bring the sauce together. Repeat with remaining veal, wine, and butter. Assembly: Place veal on a plate and spoon sauce on top; garnish with a generous helping of arugula before serving.