Veal Saltimbocca {Classic Roman Dish}

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.

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.

Ingredients to Make Veal Saltimbocca?

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

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.

• 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.

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.

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

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!

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5 from 55 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.

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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 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

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

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