Saltimbocca is a traditional Italian dish made with veal, sage, and Prosciutto. The name comes from the Italian words “saltare in bocca”, which means “to jump into the mouth”.


  • 4 veal cutlets, pounded thin
  • 8 sage leaves
  • 4 slices Prosciutto
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/4 cup chicken broth


  1. Place two sage leaves and one slice of Prosciutto on each veal cutlet.
  2. In a shallow dish, combine flour, salt, and pepper. Dredge the veal in the flour mixture.
  3. In a large skillet over medium-high heat, heat olive oil. Add the veal and cook for 2 to 3 minutes per side, or until browned. Add wine and chicken broth. Bring to a boil and cook for 2 to 3 minutes, or until sauce has thickened.
  4. Serve with mashed potatoes or pasta.

Potential changes & improvements

There are many potential changes and improvements that can be made to this dish. For example, you could try using different types of meat such as chicken, pork, or lamb. You could also change the herbs that are used, or add additional ingredients such as garlic or onion. If you are looking for a healthier option, you could try using turkey bacon or chicken breast instead of the traditional Prosciutto.

What other food it works well with

Saltimbocca goes well with a variety of other foods. Try serving it with mashed potatoes, roasted vegetables, pasta, or a simple salad.

Common Mistakes

One common mistake people make when making saltimbocca is not pounding the veal thin enough. This can result in a tough and chewy dish. Another mistake is using too much flour when dredging the veal, which can make the dish heavy and dry.

Nutritional Information

Saltimbocca is a relatively high in calories and fat. Each serving contains approximately:

  • Calories: 500
  • Fat: 28g
  • Saturated Fat: 8g
  • Cholesterol: 120mg
  • Sodium: 1060mg
  • Carbohydrates: 16g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 43g


Saltimbocca contains the following allergens:

  • Veal
  • Prosciutto
  • All-purpose flour
  • Olive oil
  • Dry white wine
  • Chicken broth

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