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    Home » Recipes » Veal Recipes

    Veal Saltimbocca {Classic Roman Dish}

    Published: Sep 29, 2021 · Modified: May 23, 2023 by Chef Dennis Littley

    508 shares
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    5 from 52 votes
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    Pinterest image of veal saltimbocca

    One of my favorite veal dishes to make and eat is Veal Saltimbocca. Tender veal cutlets sauteed with mushrooms in a light marsala sauce served over wilted spinach and topped with slices of salty prosciutto, and fontina cheese makes this Saltimbocca all Romano a dish you’re whole family will love.

    overhead view of veal saltimbocca on a bed of wilted spinach on a white plate

    The literal translation of this classic Italian dish is “Jump in the Mouth,” and that certainly is a great way to describe the flavors of this easy-to-make Restaurant Style Dish!

    You’ll see different veal saltimbocca recipes across the internet, but there are as many Italian recipes as there are Italian grandmothers. My easy veal saltimbocca recipe is one I was taught in Italy and the one I’ve used throughout my restaurant career.

    If you love veal dishes, try my classic Veal Milanese. It’s another simple recipe that is sure to impress your guests.

    Table of Contents:

    • Ingredients to Make Veal Saltimbocca?
    • Do I have to use prosciutto and fontina to make this dish?
    • How toVeal Saltimbocca
    • More Veal Recipes You’ll Love!
    • Veal Saltimbocca
      • Ingredients
      • Instructions
      • Video
      • Nutrition

    Ingredients to Make Veal Saltimbocca?

    ingredients needed to make recipe.

    Let’s start by gathering the ingredients we need to make Veal Saltimbocca. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Do I have to use prosciutto and fontina to make this dish?

    No, you don’t, but these are the traditional ingredients. You can leave out the prosciutto and use your mozzarella instead of fontina. But trust me, and make it the traditional way before you adjust the recipe.

    How toVeal Saltimbocca

    collage showing how to prep recipe.

    The first step is to cut the veal into medallions and pound them thin using a meat mallet. Then dredge the pounded veal slices in flour seasoned with salt and pepper.

    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    This is the meat hammer I recommend, and if you’re looking for a good cutting board, this is the one I use.

    collage showing how to cook recipe.
    • Add the mushrooms to a large frying pan with olive oil over medium-high heat and cook the mushrooms until they’re almost fully cooked. Then add the floured veal to the pan.
    • When the veal has been cooked on both sides, add the marsala wine to the saute pan. This will deglaze the pan, loosen the brown bits from the bottom of the pan and stop the cooking process. Remove from the heat. (if you don’t like marsala, you can use a dry white wine instead).
    • Add the chicken stock and seasonings to the pan. Reduce to medium heat and continue to cook, allowing the sauce to reduce.
    • Take the tablespoons of butter and coat them in flour, pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce, and the butter will impart a rich flavor.
    • Turn the heat to low and top each veal medallion with a slice of prosciutto and shredded fontina cheese
    • Cover the pan and allow the cheese to melt.
    wilted spinach in a saute pan

    While the veal is cooking or before you start the veal.

    Using another frying pan add in a little olive oil and the baby spinach, saute until completely cooked, and set aside (make sure you drain off any extra oil)

    *you can use water instead of oil if preferred.

    finished veal saltimbocca in a saute pan

    Remove the lid from the pan when the cheese has melted.

    close up of veal saltimbocca on a white plate

    Place a portion of the spinach on a plate and place the finished veal saltimbocca on top of the spinach and you’re ready to enjoy this delicious restaurant-style dish!

    Veal Saltimbocca is a classic Roman dish that can be made in less than 30 minutes, making it perfect for a busy weeknight and still elegant enough for a special occasion.

    More Veal Recipes You’ll Love!

    • partial overhead view of veal piccata on a white plate
      Classic Veal Piccata Recipe
    • overhead view of veal parm and linguine on a white plate
      Restaurant Style Veal Parm Recipe
    • overhead shot of chicken picante on a white plate
      Easy Chicken Piccata Recipe
    • Veal Milanese on white plate with salad and lemon wedges.
      Veal Milanese Recipe

    Did you make this? Please RATE THE RECIPE below!

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    overhead view of veal saltimbocca on a bed of wilted spinach on a white plate
    Print Recipe Save Saved!
    5 from 52 votes

    Veal Saltimbocca

    Recreating your favorite restaurant's recipes isn't difficult and my Veal Saltimbocca can be made in your kitchen in minutes and at a fraction of the cost of eating out.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Entree
    Cuisine: Italian, Italian – American
    Servings: 2
    Calories: 1387kcal

    Ingredients

    • 8 ounces veal slices
    • 1 ounce prosciutto very thin
    • 2 oz fontina cheese shredded
    • 8 oz mushrooms sliced
    • 5 oz baby spinach
    • 2-3 oz sweet marsala
    • 2-3 ounces chicken stock
    • 2 tbsp unsalted butter
    • 2 tbsp flour
    • 1 teaspoon sage fresh chopped (if you use dry sage you only need ½ teaspoon)
    • ⅛ teaspoon black pepper
    • ¼ teaspoon sea salt
    • ½ teaspoon onion powder
    • 3 tablespoons Olive oil to saute spinach and veal
    US Customary – Metric
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    Instructions

    • Cut the veal slices into medallions and pound them thin using a meat hammer.
    • Dredge the pounded veal in flour seasoned with salt and pepper. Set aside until needed.
    • Saute the mushrooms in olive oil over medium-high heat until they’re almost fully cooked. Add the floured veal to the pan.
    • When the veal has been cooked on both sides, add the marsala to the pan. This will deglaze the pan and stop the cooking process. Remove from the heat.
    • Add the chicken stock, and seasonings to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.
    • In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)
      *you can use water instead of oil if preferred.
    • Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
    • Turn the heat to low and top each veal medallion with thinly sliced prosciutto and shredded fontina cheese
    • Cover the pan and allow the cheese to melt.
    • Place a portion of the spinach on a plate and place the finished veal saltimbocca on top of the spinach.
    • Serve with potatoes, rice, grains or over pasta and enjoy

    Video

    Nutrition

    Calories: 1387kcal | Carbohydrates: 38g | Protein: 78g | Fat: 98g | Saturated Fat: 40g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 334mg | Sodium: 1704mg | Potassium: 2528mg | Fiber: 6g | Sugar: 12g | Vitamin A: 14530IU | Vitamin C: 45mg | Calcium: 519mg | Iron: 8mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Veal Recipes

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. LindaGail

      February 16, 2023 at 12:25 pm

      5 stars
      You just WOWED this Italian woman..it took me over 30 years to find and duplicate one of my favorite Italian restaurant’s recipe.(Casa Polizzi which was located in Belleville, New Jersey )
      Oh my heavens THIS IS IT ! I didn’t have Fontina cheese on hand however, I used Brie.. which made a nice and creamy sauce, especially over the baked potato ! A “restaurant’s secret”, which I used was pounded thin pork cutlets instead of veal. (When you are serving the cutlets in a sauce you really can’t tell the difference.) The mushrooms that were included enhanced and complemented this recipe, and brought it to a different level. Buon Pasto..!! (Good Meal)

      Reply
      • Chef Dennis Littley

        February 16, 2023 at 2:03 pm

        Thank you so much for taking the time to let me know how much you enjoyed my recipe! You really made my day, and I guess it’s similar to your favorite since I learned the recipe from my adopted Italian Nonna in New Jersey.

        I never subbed pork for veal, but I did know some that did and it does make a delicious dish.

        Reply
    2. Matt @ Plating Pixels

      October 11, 2021 at 12:02 am

      Who needs to go out to a fancy restaurant when you can make some thing like this! Seriously, dinners at home just got oh so fancy.

      Reply
    3. Brianna

      October 10, 2021 at 5:50 pm

      5 stars
      Creamy, crispy, salty and savory; this dish has it all! Even better than my got to Italian restaurant.

      Reply
    4. Veronika

      October 10, 2021 at 12:28 pm

      5 stars
      I just made this recipe and it’s a winner! The meat is so tender and the sauce is very flavorful! Going to make it again next week!

      Reply
    5. Jamie

      October 10, 2021 at 12:05 am

      5 stars
      This turned out wonderful and satisfying! The flavors were delicious and the veal was so tender and melt in your mouth!

      Reply
    6. Elaine

      October 09, 2021 at 8:55 am

      5 stars
      Fantastic family meal, that’s for sure. I mean, this does sound like one of the most delicious ways to cook veal.

      Reply
    7. Patti@PattyCakesPantry

      October 08, 2021 at 12:24 am

      5 stars
      I never realized how easy it was to prepare veal saltimboca. My family loved this, and you’re going to save me tons of money since I won’t have to go out to eat. I was wondering if saltimboca can be made with other cuts of meat.

      Reply
    8. Kayla DiMaggio

      October 06, 2021 at 10:39 am

      5 stars
      This veal saltimbocca is such a winner in my book! my whole family loved the dish and we were huge fans!

      Reply
    9. Amanda Dixon

      October 05, 2021 at 1:29 pm

      5 stars
      This made for such a wonderful date night meal! The sauce was so decadent, and the veal came out perfectly tender. Truly an impressive recipe!

      Reply
    10. Emily Flint

      October 04, 2021 at 9:00 pm

      5 stars
      Wow! This was delicious, my family loved it!

      Reply
    11. Swathi

      October 04, 2021 at 7:25 pm

      5 stars
      Your Veal Saltimbocca was delicious and a great meal idea.

      Reply
    12. Amanda Scarlati

      October 04, 2021 at 5:45 pm

      5 stars
      This saltimbocca turned out so good, thank you!

      Reply
    13. Jerika

      October 04, 2021 at 11:37 am

      5 stars
      Everyone loved your Veal Saltimbocca!:) It was so yummy! Thanks.:)

      Reply
    14. Colleen

      October 04, 2021 at 11:24 am

      5 stars
      I didn’t realize veal saltimbocca would be so easy to make at home. Thanks for this great recipe everyone loved it!

      Reply
    15. Rob

      October 04, 2021 at 11:02 am

      5 stars
      Can’t wait to make this veal!

      Reply
    16. Audrey

      October 04, 2021 at 11:00 am

      5 stars
      It was simply an amazing dish.

      Reply
    17. Lillian

      October 04, 2021 at 10:29 am

      5 stars
      Wow, I didn’t think it could be so doable to make veal saltimbocca. We loved the dish!

      Reply
    18. Anna

      October 04, 2021 at 10:22 am

      5 stars
      This veal saltimbocca looks mouthwatering!

      Reply
    19. Gloria

      October 04, 2021 at 9:48 am

      5 stars
      Wow…who needs to go out to dinner? Not me! This was the perfect recipe for date night right at home.

      Reply
    20. Lisa

      October 01, 2021 at 9:31 am

      5 stars
      I made this for dinner and my husband absolutely loved it!

      Reply

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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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