Cooking Guide

Saltimbocca – Veal Slices with Prosciutto & Sage

Saltimbocca – Veal Slices with Prosciutto & Sage


Thaw* product on a dish in the refrigerator.



  • 8 veal slices (2-ounce or extra-thin), thawed*
  • 5 cloves garlic, finely minced for paste
  • 24 fresh sage leaves, finely chopped for paste
  • 16 slices of thin prosciutto, about 1 pound
  • 1/2 cup olive oil
  • 2/3 cup dry white wine
  • pepper, to taste


  1. With the back of a knife blade, mash garlic and sage to a fine paste.
  2. Pat veal slices dry.
  3. Spread about 1/2 teaspoon of the garlic sage paste on both slices of veal. Layer with 2 prosciutto slices and secure with 3 wooden toothpicks. Arrange prosciutto-side down and season with pepper.
  4. In a large skillet, heat oil on high. As it begins to smoke, sauté 2 slices at a time, prosciutto-side down, for 30 seconds. Turn, then sauté until veal is cooked through, about 30 seconds more. Transfer to a platter, cover loosely with foil and keep warm.
  5. Pour off oil from skillet and return to high. Add wine and deglaze pan, scraping up brown bits. Bring to a boil and reduce sauce to about 2/3 cup.
  6. Discard toothpicks and drizzle veal slices with reduced sauce.



*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 15 minutes before cooking.