Saltimbocca – Marinated Veal Wrapped with Prosciutto, Sage, Parmesan, and Pine Nuts

I came across a variant of this recipe in culinary school, and really enjoyed the taste of the finished product. If you have all of the veal cutlets pounded out and ready to go, you can build a large platter of these in an assembly-line fashion.

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Saltimbocca - Marinated Veal Wrapped with Prosciutto, Sage, Parmesan, and Pine Nuts

I came across a variant of this recipe in culinary school, and really enjoyed the taste of the finished product. If you have all of the veal cutlets pounded out and ready to go, you can build a large platter of these in an assembly-line fashion.

Ingredients

For the Veal and Veal Marinade:

  • 32 oz veal cutlets, or about 8 cutlets, cut roughly ¼ - 3/8” thick
  • 1.25 cups extra virgin olive oil
  • 6 sprigs rosemary
  • 10 sprigs thyme
  • 4 cloves garlic (finely minced)
  • 1 Tbsp red pepper flakes
  • Zest of 1 lemon
  • 1 Tbsp kosher salt

For the Remaining Dish Components:

  • 8-12 thin slices of Prosciutto
  • 16 fresh sage leaves, finely sliced
  • Juice of ½ lemon
  • ½ cup grated Parmesan Cheese
  • ¼ cup pine nuts, lightly toasted
  • 3 Tbsp extra virgin olive Oil
  • 3 Tbsp salted butter
  • ½ cup of dry white wine
  • ¼ cup fresh parsley, roughly chopped, as garnish

Instructions 

  • The day before you intend to pound out and wrap your veal cutlets, start by placing the cutlets in a large bag or marinating vessel.
  • Combine the cutlets with the veal marinade ingredients and allow to sit overnight or for 24 hours.
  • When you are ready to pound of your veal cutlets, remove them from the marinade and pat them dry with paper towels.
  • Pound out the cutlets one at a time, placing each one between two sheets of plastic wrap and pounding until they are all a uniform thinness of roughly 1/8”.
  • Lay a slice of Prosciutto (or slightly more) and some finely-sliced sage leaves on each veal cutlet.
  • Sprinkle the Parmesan cheese and pine nuts over the Prosciutto and sage.
  • Drizzle the layered cutlets with a splash of extra virgin olive oil.
  • Roll the cutlets up using your hands, and set aside for when you are ready to cook.
  • Heat the olive oil and butter in a large skillet over medium-high heat.
  • Add the cutlets and a small splash of white wine.
  • Cook the cutlets for about 3-4 minutes each, turning so that they get cooked on all sides.
  • Remove the cutlets from the pan and serve on plates or a large serving platter, garnished with some fresh parsley.

Notes

These can definitely be re-heated for leftovers, but are best enjoyed right after they are cooked.

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