Veal Saltimbocca – Rolls with Prosciutto and Sage

Step-by-step method

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At a glance

You're making elegant veal rolls stuffed with salty prosciutto and fragrant sage—a classic Italian dish that comes together quickly in under 45 minutes. The key steps involve seasoning and rolling the veal, searing until golden, then simmering in white wine until tender, with the main attention needed during the rolling and securing stage.

  1. 1/5

    Prepare the veal

    Season the veal cutlets (from any cut) with salt and pepper on both sides. Lay a slice of prosciutto and a few sage leaves on top of each cutlet.

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  2. 2/5

    Roll up

    Roll each cutlet up into a neat parcel and secure with toothpicks or however you prefer. I use silicone roulade ties made especially for this purpose.

  3. 3/5

    Sear

    Coat each roll thoroughly in plain flour. Heat oil with a knob of butter in a large frying pan. Sear the rolls on all sides until nicely browned.

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Veal Saltimbocca – Rolls with Prosciutto and Sage

bohynekuchyne
Active time total 38 min
Prep 10 min Cook 28 min
9 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

398 kcal

Calories

9 g

Carbohydrates

19 g

Fats

49 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Italian saltimbocca is veal cooked with sage, prosciutto and white wine. It's incredibly easy to make, whether you go for the rolled-up version or simple flat cutlets. This is another dish that's well worth trying.

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