Veal Saltimbocca. Classic veal saltinbocca with prosciutto and sage, served with baked potatoes and asparagus. A timeless Italian secondi.
Italian recipe. Secondi. Veal.
Ingredients include veal, prosciutto, sage, baked potatoes, asparagus, white wine sauce.
Techniques include pan sautéing, wine reduction, classic Italian cooking, veal preparation.
Nutrition tags: high protein, classic Italian cuisine, artisan entree, Mediterranean cooking.
Dietary tags: veal, main course, Mediterranean, gluten free adaptable.
Wine pairings: Chianti Classico, Barbera, Pinot Noir, Rosso di Montalcino.
Protein: veal. Cut: veal scallop. Station: Secondi Station.
Flavor profile: medium fat, medium acid, high salt, high umami, low sweet, low bitter, medium earthy, medium fresh, low spice, medium richness.
Wine logic: Elegant Italian reds complement the savory prosciutto, delicate veal, and aromatic sage while balancing the white wine sauce.
Related terms: saltimbocca alla romana, Italian veal recipe, prosciutto sage veal, Mediterranean veal dish, classic Italian cuisine, veal with white wine sauce.
Veal Saltimbocca
Classic Italian veal layered with prosciutto and sage, finished with white wine pan sauce
and served with baked potatoes and asparagus for a timeless secondi presentation.
SecondiVeal • Top RoundTier 2
Ingredients
Base recipe for 2 servings. Adjust quantities below for restaurant production,
banquet service, or tasting menu preparation.
Base recipe = 2 servings.
400 g veal top round
80 g prosciutto
4 g sage leaves
120 ml white wine
40 g flour
200 g asparagus
400 g baked potato
30 g butter
20 ml olive oil
Salt & black pepper, to taste
Method
Pound the veal thin and top each slice with prosciutto and sage.
Lightly flour the veal and sauté in butter and olive oil until golden and lightly crisp at the edges.
Deglaze with white wine and reduce briefly to create a fragrant pan sauce.
Prepare or rewarm the baked potatoes and asparagus for service.
Plate the veal with potatoes and asparagus, spooning the white wine sauce over the meat before serving.
Chef’s Note: Saltimbocca cooks quickly, so the veal should be pounded evenly and sautéed gently to stay tender. The prosciutto, sage, and wine form the classic balance of salt, aroma, and acidity.
