Classic Italian dish with tender meat, prosciutto, and sage in a buttery wine sauce — elegant and full of flavor!
🧾 Description
Saltimbocca literally means “jumps in the mouth” — and it really does! Traditionally made with veal, this dish pairs thin slices of meat with salty prosciutto and aromatic sage, cooked in a light white wine butter sauce 🇮🇹✨
🛒 Ingredients
🥩 Main
4 thin veal cutlets (or chicken for variation)
4 slices prosciutto
Fresh sage leaves 🌿
Salt & black pepper
½ cup flour (for light dredging)
🧈 Sauce
3 tbsp butter 🧈
2 tbsp olive oil
½ cup dry white wine 🍷
¼ cup chicken broth
👨🍳 Step-by-Step Instructions
🥩 1. Prepare the meat
Place sage leaf on each cutlet
Top with prosciutto slice
Secure with toothpick
🌾 2. Light dredge
Dust lightly with flour
Shake off excess
🔥 3. Sear
Heat oil + 1 tbsp butter
Cook cutlets 2–3 minutes per side
Remove and set aside
🍷 4. Make sauce
Add wine to pan and deglaze
Add broth and simmer
Finish with remaining butter
🍽️ 5. Serve
Return meat briefly to sauce
Spoon sauce over top
Serve with:
Pasta 🍝
Mashed potatoes 🥔
Or sautéed veggies 🥦
🔥 Flavor Profile
Savory & salty (prosciutto) 🥓
Buttery & rich 🧈
Aromatic sage 🌿
Light wine acidity 🍷
💪 Nutrition (approx. per serving)
Calories: 400–550 kcal
Protein: 35–45g 💪
Fat: 20–30g
Carbs: 10–20g
