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Vitello Saltimbocca with White Wine and Sage inspired by Biba
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Inspired by Biba

Vitello Saltimbocca with White Wine and Sage

Main Course
This classic Roman dish features thin veal cutlets topped with prosciutto and fresh sage, quickly cooked in a delicate white wine sauce. The name 'saltimbocca' literally means 'jump in the mouth,' referring to the bold, irresistible flavors. The combination of tender veal, salty cured ham, and aromatic sage creates a harmonious balance, while the light pan sauce ties everything together with subtle acidity.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients

  • 8 pieces Veal cutlets (About 4 oz each, pounded to 1/8-inch thickness)
  • 8 slices Prosciutto slices (Thinly sliced)
  • 16 leaves Fresh sage leaves (Large leaves)
  • 1/2 cup All-purpose flour (For dredging)
  • 4 tbsp Unsalted butter (Divided)
  • 2 tbsp Olive oil
  • 3/4 cup Dry white wine (Such as Pinot Grigio)
  • 1/2 cup Chicken stock (Low sodium)
  • 1 whole Lemon (Half juiced, half cut into wedges for serving)
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 2 tbsp Fresh parsley (Chopped, for garnish)
  • 3 cups Mashed potatoes (For serving)

Tools You'll Need

  • Meat mallet
  • Plastic wrap
  • Toothpicks
  • Large skillet
  • Whisk
  • Tongs
  • Slotted spatula
  • Aluminum foil
  • Shallow dish for flour

Chef's Tip

When securing the prosciutto and sage to the veal, push the toothpicks all the way through and out the other side rather than stopping in the middle. This creates more stability and makes the toothpicks easier to remove after cooking.

Instructions

  1. Place each veal cutlet between two sheets of plastic wrap and gently pound to an even 1/8-inch thickness if not already thin enough.
  2. Season the veal lightly on both sides with salt and pepper.
  3. Place a slice of prosciutto on each cutlet to cover one side. Place two sage leaves on top of each prosciutto slice.
  4. Secure the prosciutto and sage to the veal with toothpicks, pushing all the way through.
  5. Place the flour in a shallow dish and lightly dredge each prepared cutlet, shaking off excess.
  6. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until the butter is foaming but not brown.
  7. Working in batches if necessary to avoid overcrowding, add the veal cutlets prosciutto-side down and cook for 2 minutes until lightly browned.
  8. Turn the cutlets over and cook for an additional 1-2 minutes until the veal is just cooked through. Transfer to a warm platter and tent with foil.
  9. Reduce heat to medium and add wine to the skillet, scraping up any browned bits from the bottom of the pan.
  10. Simmer until the wine is reduced by half, about 2-3 minutes.
  11. Add chicken stock and simmer until slightly thickened, about 3-4 minutes.
  12. Remove from heat and whisk in the remaining 2 tablespoons of butter and lemon juice. Season to taste with salt and pepper.
  13. Remove the toothpicks from the veal cutlets and return them to the skillet to coat with the sauce.

Plating

Place a generous portion of creamy mashed potatoes on one side of a warmed dinner plate. Arrange two veal cutlets slightly overlapping next to the potatoes. Spoon the pan sauce over and around the veal. Garnish with chopped parsley and serve with a lemon wedge on the side.

Storage & Reheating

This dish is best enjoyed immediately after preparation. If you must store leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of chicken stock to prevent the veal from becoming tough. The sauce may separate when reheated but can be brought back together with gentle whisking.

About This Recipe

Biba's Vitello Saltimbocca was a standout dish that showcased the restaurant's commitment to classic Italian preparations. This adaptation remains faithful to the traditional Roman technique, with prosciutto and sage providing the signature flavors. The delicate white wine sauce, just thick enough to coat the back of a spoon, creates the same elegant finish that made the original so memorable.

How did it turn out?

We'd love to hear about your experience making this recipe!