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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

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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!
  • Recipe: Veal Saltimbocca

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.

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

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

Veal Saltimbocca

Chef Dennis Littley
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.
5 from 56 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Entree
Cuisine Italian, Italian – American
Servings 2
Calories 1387 kcal

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 tablespoon unsalted butter
  • 2 tablespoon 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

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: 1387kcalCarbohydrates: 38gProtein: 78gFat: 98gSaturated Fat: 40gPolyunsaturated Fat: 9gMonounsaturated Fat: 43gTrans Fat: 1gCholesterol: 334mgSodium: 1704mgPotassium: 2528mgFiber: 6gSugar: 12gVitamin A: 14530IUVitamin C: 45mgCalcium: 519mgIron: 8mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 56 votes (33 ratings without comment)

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    Recipe Rating




  1. Lucy says

    March 29, 2025 at 6:05 pm

    5 stars
    Perfect and easy!

    Reply
    • Chef Dennis Littley says

      March 30, 2025 at 8:20 am

      Thank you!

      Reply
  2. Carol Zippo says

    April 28, 2024 at 6:53 pm

    5 stars
    Made it exactly according to the recipe. It was delicious. Thanks!!!!

    Reply
    • Chef Dennis Littley says

      April 29, 2024 at 9:01 am

      You’re very welcome and I’m happy to hear you enjoyed the saltimbocca. I have a few other easy and delicious veal recipes for you to try if you’re a fan of veal.

      Reply
  3. Sandy says

    March 24, 2024 at 5:29 pm

    I see sage in the ingredients but it is missing in the instructions.

    Reply
    • Chef Dennis Littley says

      March 25, 2024 at 8:11 am

      Instruction #5, add the seasonings.

      Reply
  4. LindaGail says

    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 says

      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
  5. Matt @ Plating Pixels says

    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
  6. Brianna says

    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
  7. Veronika says

    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
  8. Jamie says

    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
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. 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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