Veal with Sage and Prosciutto Recipe
This Veal with Sage and Prosciutto recipe brings the flavors of Rome straight to your kitchen, combining tender veal scaloppini, aromatic sage, and crispy prosciutto with a rich Marsala wine sauce. Featured on Bonacini’s Italy, host Michael Bonacini guides you through each step of this traditional Italian dish. Perfect for weeknight dinners, elegant gatherings, or a comforting family meal, this recipe balances simplicity with sophisticated flavor. With its savory prosciutto, buttery sauce, and delicate veal, it’s a dish that embodies Italian culinary elegance in every bite.
The Inspiration
Saltimbocca alla Romana, literally meaning “jump in the mouth,” is a classic Roman dish that showcases the Italian philosophy of transforming simple ingredients into an unforgettable meal. Traditionally made with veal, fresh sage, and prosciutto, the dish highlights the harmony of textures and flavors—soft, tender veal paired with the salty crispness of prosciutto, complemented by fragrant sage and a luscious Marsala wine sauce.
Michael Bonacini’s version emphasizes technique, ensuring the veal cooks gently while the prosciutto crisps perfectly. The addition of a simple Marsala and veal stock reduction elevates the dish without overwhelming the delicate meat, allowing the traditional Italian flavors to shine. This recipe is perfect for anyone seeking an authentic Roman dining experience at home.
Ingredients
- 6 veal scaloppini (about 1-1 ½ pounds [680 g])
- Salt and pepper
- 12 sage leaves
- 12 ounces (340 g) prosciutto
- ¼ cup (60 ml) flour
- ¼ cup (60 ml) cornstarch
- 4 tablespoons (60 ml) butter, divided
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 ½ cups (350 ml) Marsala wine
- 1 ½ cups (350 ml) veal or beef broth
Method
- Season veal with salt and pepper.
- Cut each veal scaloppini in half. Place one sage leaf on each piece of veal, then wrap both in one slice of prosciutto. Dredge in flour.
- Heat 3 tablespoons (45 ml) butter and olive oil in a pan on medium-high heat. When butter is hot and golden in colour, add 2-3 scaloppini, being careful not to overcrowd the pan. Cook until veal has coloured, 3-4 minutes. Flip scaloppini once, allowing for prosciutto to crisp. Transfer cooked scaloppini to a platter and repeat with next batch.
- When all scaloppini have been cooked and transferred, add wine to pan, scraping brown bits from the bottom. Reduce wine for a few minutes. Add veal stock and reduce for another few minutes. Place veal back in pan with sauce for one minute, then transfer veal to plate. Add remaining tablespoon (15 ml) of butter to sauce in pan, whisking to combine, then drizzle sauce over scaloppini.
- Buon appetito!
Serving Suggestions
Saltimbocca alla Romana is ideal for a dinner centerpiece. Serve it alongside garlic mashed potatoes, creamy polenta, or roasted seasonal vegetables for a complete meal. A simple side of sautéed spinach or green beans complements the rich flavors without overpowering the dish.
Pair the dish with a light Italian red wine, such as Chianti or Barbera, or a crisp white like Verdicchio for a balanced, traditional Italian dining experience. For a special occasion, present the veal on a large platter with the sauce drizzled over the top and garnish with a few fresh sage leaves for visual appeal.
This dish also works well for entertaining, as it can be prepped ahead by wrapping the veal and arranging the sauce ingredients, making the final cooking step quick and impressive. Its elegant presentation and rich, authentic flavors are sure to impress guests while remaining approachable for home cooks.
Final Thoughts
This Veal with Sage and Prosciutto recipe is a celebration of classic Italian cooking, balancing simplicity, elegance, and bold flavor. Michael Bonacini demonstrates how careful attention to technique transforms humble ingredients—veal, sage, and prosciutto—into a dish that feels luxurious yet approachable.
From the crisp prosciutto and tender veal to the aromatic sage and rich Marsala sauce, every bite delivers authentic Roman flavors. Whether preparing a weeknight family dinner or hosting a special gathering, this recipe ensures a memorable meal that brings Italy to your table.