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Italian Veal Saltimbocca Recipe

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A classic Italian dish featuring tender veal cutlets layered with savory turkey slices and fresh sage, cooked in a rich buttery sauce for an elegant and flavorful meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: Italian
  • Diet: Halal

Ingredients

  • 4 veal cutlets, about 150 g each
  • 4 slices halal turkey slices
  • 8 fresh sage leaves
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, cold and cubed
  • 1/3 cup chicken broth
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Toothpicks for securing

Instructions

  1. Place the veal cutlets between parchment paper or plastic wrap and gently pound them until about 1/4 inch thick.
  2. Season each cutlet lightly with black pepper.
  3. Top each veal cutlet with one slice of turkey and two fresh sage leaves.
  4. Secure the turkey and sage to the veal using toothpicks.
  5. Spread the flour on a shallow plate and lightly coat the underside of each cutlet with flour, shaking off excess.
  6. Heat olive oil in a large skillet over medium-high heat.
  7. Place the veal cutlets in the skillet topping-side down and cook for about 1 1/2 minutes until golden.
  8. Flip the cutlets carefully and cook the other side for another minute until cooked through.
  9. Transfer the cooked veal to a serving plate and keep warm.
  10. Reduce heat slightly and pour chicken broth into the skillet, scraping up browned bits from the bottom.
  11. Simmer the broth for about 30 seconds until slightly reduced.
  12. Turn off the heat and add the cold butter cubes, swirling until melted into a silky sauce.
  13. Spoon the buttery sauce over the veal and serve immediately.

Notes

  • Fresh sage gives the most authentic flavor.
  • Chicken cutlets can be used instead of veal.
  • Add a squeeze of lemon juice for a brighter sauce.
  • Serve with pasta, mashed potatoes, or roasted vegetables.
  • Cold butter helps create a smooth and glossy sauce.
  • Leftovers can be refrigerated for up to 3 days.
  • Reheat gently over low heat to maintain tenderness.

Nutrition

Find it online: https://savorymomskitchen.com/italian-veal-saltimbocca-recipe/