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The main dish, Mediterranean

Veal saltimbocca with sage and spinach

Veal saltimbocca with sage and spinach is an Italian dish for 6, thin veal cutlets rolled with prosciutto and sage, served with wilted spinach. It takes 35 minutes of active work and cooks at the last minute, easy level, about €6 per person. The key is searing the thin veal very fast, just seconds per side, so it stays tender.

Veal, prosciutto, and sage rolled together, seared in three minutes, a Roman dish that makes an impression.

Veal saltimbocca with sage and spinach
For
6 people
Work
35 min
Total time
45 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€6.00
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Saltimbocca comes together with one simple move, a thin veal cutlet rolled with a slice of prosciutto and two sage leaves, seared for a few minutes in a hot pan. The prosciutto turns lightly crisp, the sage perfumes the meat without overpowering it, and a quick pan sauce of white wine and butter ties everything together. It moves fast once you're cooking, but it feels like it took much longer.

This is a great recipe for a dinner party in spring or summer, when you want something that feels special without keeping you at the stove all night. Spinach wilted with garlic brings freshness and balances the saltiness of the ham. Serve it with mashed or steamed potatoes, and pour the same white wine you used for the sauce.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 1 step, 15 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 3 steps, 16 min

In the morning, roll the veal with prosciutto and sage and keep the rolls chilled. Just before guests arrive, let the rolls come to room temperature and wash the spinach. At serving time, sear the cutlets for three minutes, make the wine and butter sauce, then wilt the spinach with garlic, the whole thing comes together in under twenty minutes.

The ingredients

6 people

Butcher

  • Thin veal cutlets 6

Dairy

  • Prosciutto slices 6 slices
  • Butter 60 g

Fruits and vegetables

  • Fresh sage 12 sprigs
  • Fresh spinach 1 kg
  • Garlic 1 cloves

Pantry

  • Flouroften in the pantry 3 tbsp
  • White wine 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Pound the cutlets flat, top each with a slice of prosciutto and two sage leaves, then secure with a toothpick. 15 min

    Pound them between two sheets of plastic wrap so they don't tear.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Wash and dry the spinach, then let the cutlets sit at room temperature for half an hour before cooking.

    Dry the spinach thoroughly, wet spinach releases water in the pan.

When it's time to serveThe final touches, right in front of your guests.

  1. Lightly flour the cutlets on the meat side and sear them in hot oil, prosciutto side last, one to two minutes per side. 8 min

    Cook them fast, thin veal turns dry in a matter of seconds.

  2. Remove the cutlets, deglaze the pan with white wine, add the butter and whisk until foamy to make a sauce. 3 min

    Pour the wine into the hot pan and scrape up the browned bits.

  3. Wilt the spinach in a pan with garlic and a knob of butter, season with salt, and serve alongside the cutlets topped with sauce. 5 min

    Add the salt at the end, spinach releases a lot of salty water as it cooks.

Our tips to get it right

  • Pick cutlets that are genuinely thin, ask your butcher to pound them if needed, that's what guarantees fast cooking and tender meat.
  • Don't salt the prosciutto side, prosciutto is already salty, and extra salt will throw off the balance.
  • Roll and assemble everything ahead of time, keep the rolls chilled and covered, then all you have to do is sear them right before serving.

The variations

  • Swap the veal for thin chicken cutlets, the result is milder but cooks just as fast.
  • For a vegetarian version, use grilled eggplant slices instead of the meat and serve the prosciutto on the side or leave it out.
  • For kids, serve the meat without the wine sauce, just with the pan juices, and offer the spinach separately.

What to serve it with

  • Homemade mashed potatoes
  • Steamed potatoes with parsley
  • Glass of dry Italian white wine

Storage

Leftovers keep for two days in the refrigerator in a sealed container. Reheat gently in a skillet over low heat so the thin veal doesn't dry out, freezing isn't recommended since the texture of the meat suffers.

Questions about this recipe

Can I use a different cured ham instead of prosciutto?

Yes, another thin cured ham like San Daniele or Serrano works well. Avoid a thick ham, it needs to stick to the meat and crisp up slightly during cooking.

How do I keep the toothpicks from getting in the way when serving?

Remove the toothpicks right after cooking, before spooning on the sauce. If you miss one, just give your guests a heads up when you serve the dish.

Can I use dried sage instead of fresh?

Fresh sage is better since it crisps up and keeps its color while cooking. Dried sage loses that visual appeal and tastes more earthy, so save it for a pinch.

Can this recipe work for more than 6 people?

Yes, just multiply the quantities evenly. Sear the cutlets in small batches so the pan stays hot enough for a quick sear.

Can a veal saltimbocca with sage and spinach be made ahead?

Partly, the finish happens at the last moment. The recipe needs 35 min of work in total, split up like this, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 3 steps.

How long does it take to make a veal saltimbocca with sage and spinach?

Allow 45 min in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a veal saltimbocca with sage and spinach?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a veal saltimbocca with sage and spinach cost?

About €6.00 per person, that's €36.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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