19 Saltimbocca Recipes, from Classic to Creative

You know those nights when you want something impressive but easy? Saltimbocca checks all the boxes—classic or creative, it’s quick, comforting, and bursting with flavor. Dive into our roundup of 19 variations that’ll become your new weeknight heroes.

Classic Veal Saltimbocca

Just sear veal scallops with prosciutto and sage for a quick, elegant dinner. This classic Italian dish relies on butter and white wine for a silky pan sauce. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• Veal scallops – 8 (about 1 lb)
• Prosciutto – 8 thin slices
• Fresh sage leaves – 16
• Flour – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Unsalted butter – 4 tbsp
• White wine – 1/2 cup
• Chicken broth – 1/2 cup

Instructions

1. Place veal scallops between plastic wrap and pound to an even 1/4-inch thickness for uniform cooking.
2. Season both sides of each scallop with salt and pepper.
3. Lay 2 sage leaves on each scallop, then top with a prosciutto slice. Press firmly so the prosciutto adheres.
4. Dredge each assembled scallop in flour, shaking off excess. A light coating prevents burning.
5. Melt 2 tbsp butter in a large skillet over medium-high heat until foaming.
6. Cook veal, prosciutto-side down first, for 2 minutes until golden. Flip and cook 1 more minute. Do not overcrowd; cook in batches if needed.
7. Transfer veal to a plate and tent with foil.
8. Pour white wine into the skillet and scrape up browned bits with a wooden spoon.
9. Add chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. The sauce should coat the back of a spoon.
10. Remove from heat and swirl in remaining 2 tbsp butter until melted and glossy.
11. Return veal and any juices to the skillet. Spoon sauce over veal and serve immediately.

Velvety butter sauce clings to each forkful, balanced by salty prosciutto and woodsy sage. Serve with roasted potatoes or a crisp arugula salad for a complete meal.

Chicken Saltimbocca

Once you try this Chicken Saltimbocca, you'll never look at chicken breast the same way again. It's quick, pan-seared, and finished with a bright lemon butter sauce. Prosciutto and sage add salty, earthy depth in minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• Chicken breasts (boneless, skinless) – 4 (about 6 oz each)
• Prosciutto – 4 slices
• Fresh sage leaves – 8
• All-purpose flour – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Butter – 3 tbsp
• Lemon juice – 2 tbsp
• Chicken broth – ¼ cup

Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound to ½-inch thickness. Tip: Use a rolling pin if you don't have a mallet.
2. Season both sides of each breast with salt and pepper.
3. Dredge each breast in flour, shaking off excess.
4. Lay 2 sage leaves on each breast, then wrap with a slice of prosciutto, pressing gently so it adheres.
5. Heat 2 tbsp butter in a large skillet over medium-high heat until shimmering.
6. Add chicken, prosciutto-side down first, and cook 3–4 minutes until golden brown.
7. Flip and cook another 3 minutes, or until internal temperature reaches 165°F.
8. Transfer chicken to a plate and tent loosely with foil.
9. Add remaining 1 tbsp butter, lemon juice, and chicken broth to the skillet. Scrape up browned bits with a wooden spoon.
10. Simmer 1 minute until sauce slightly thickens. Tip: Swirl in a pat of extra butter for glossiness.
11. Pour sauce over chicken and serve immediately.

Serve this saltimbocca with a simple arugula salad or crusty bread to soak up the sauce. The prosciutto crisps up while the chicken stays juicy, and the bright lemon cuts through the richness beautifully.

Pork Saltimbocca

Ready to elevate your weeknight dinner routine? This pork saltimbocca delivers restaurant-quality flavor in under an hour. With crispy prosciutto, fragrant sage, and a rich white wine sauce, it's a hearty braised dish that impresses every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• Pork loin – 1.5 lbs, cut into 4 pieces
• Prosciutto – 4 slices
• Fresh sage leaves – 12 leaves
• Olive oil – 2 tbsp
• Butter – 2 tbsp
• All-purpose flour – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dry white wine – ½ cup
• Chicken broth – ½ cup
• Fresh rosemary – 1 sprig

Instructions

1. Place each pork piece between two sheets of plastic wrap and pound to ¼-inch thickness with a meat mallet.
2. Season both sides of pork with salt and pepper. Dredge each piece in flour, shaking off excess.
3. Lay one slice of prosciutto on each pork piece, then top with three sage leaves. Press firmly to adhere.
4. Heat olive oil and butter in a large skillet over medium-high heat until butter foams.
5. Sear pork, prosciutto-side down first, for 3 minutes until golden. Flip and cook another 2 minutes. Transfer to a plate.
6. Pour off excess fat from skillet. Add white wine and scrape up browned bits with a wooden spoon – this is key for flavor.
7. Add chicken broth and rosemary sprig. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.
8. Return pork to the skillet, spoon sauce over the top. Cover and cook 5 minutes until pork is just cooked through (145°F internal).
9. Remove rosemary sprig. Taste sauce and adjust salt if needed. For a thicker sauce, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
10. Serve pork with sauce spooned over the top. Garnish with extra sage if desired.

Velvety sauce clings to each tender cutlet, while the prosciutto adds a salty crunch. Serve over creamy polenta or with crusty bread to soak up every drop. This dish proves that simple ingredients can create a memorable main course.

Turkey Saltimbocca

Nothing beats a quick, elegant dinner. Turkey saltimbocca delivers big flavor with lean cutlets, prosciutto, sage, and a Marsala pan sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• Turkey cutlets – 4 (about 1¼ lbs)
• Prosciutto – 4 thin slices
• Fresh sage leaves – 8
• All-purpose flour – ⅓ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp
• Unsalted butter – 3 tbsp, divided
• Dry Marsala wine – ½ cup

Instructions

1. Place turkey cutlets between two sheets of plastic wrap. Pound to ¼-inch thickness with a rolling pin or mallet. (Tip: start from center and work outward for even thickness.)
2. Season both sides of cutlets with salt and pepper.
3. Lay 1 slice of prosciutto on each cutlet, then place 2 sage leaves on top. Press firmly so they adhere; secure with a toothpick. (Tip: pressing helps the prosciutto stick during cooking.)
4. Spread flour in a shallow dish. Dredge each cutlet, coating both sides, then shake off excess. (Tip: use a shallow dish for even coating; discard leftover flour.)
5. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
6. Place cutlets in the skillet, prosciutto-side down. Cook without moving for 3 minutes until golden brown.
7. Flip cutlets and cook 2 minutes more. (Tip: don't overcrowd the pan; cook in batches if needed, wiping pan clean between batches.)
8. Transfer cutlets to a plate and tent loosely with foil.
9. Pour Marsala wine into the skillet. Scrape up browned bits with a wooden spoon. Simmer until reduced by half, about 2 minutes.
10. Reduce heat to low. Swirl in the remaining 2 tablespoons butter until melted and sauce thickens slightly.
11. Return cutlets to the skillet. Turn to coat in sauce. Serve immediately with sauce spooned over.

Dinner is done in under 30 minutes. The sage and prosciutto infuse the lean turkey with rich flavor, while the Marsala sauce adds a silky finish. Serve over arugula or with roasted potatoes for a complete meal.

Fish Saltimbocca

Dinner tonight is quick and elegant. This Fish Saltimbocca uses cod fillets for a light twist. Prosciutto and sage add big flavor with minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Saltimbocca

• Cod fillets – 4 (6 oz each)
• Prosciutto – 8 thin slices
• Fresh sage leaves – 12
• All-purpose flour – 1/4 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Unsalted butter – 3 tbsp
• Dry white wine – 1/2 cup

Instructions

1. Preheat oven to 400°F.
2. Pat cod fillets dry with paper towels.
3. Season both sides with salt and pepper.
4. Place 3 sage leaves on each fillet.
5. Wrap 2 slices of prosciutto around each fillet, securing sage.
6. Coat each fillet lightly in flour, shaking off excess. (Tip: Flour helps create a golden crust.)
7. Heat butter in an oven-safe skillet over medium-high heat.
8. Sear cod fillets for 2 minutes per side, until prosciutto is crisp.
9. Pour white wine around fillets. (Tip: Use a dry white like Pinot Grigio.)
10. Transfer skillet to preheated oven.
11. Bake until cod flakes easily, about 10-12 minutes. (Tip: Cod is done at 145°F internal temp.)
12. Remove from oven and let rest 2 minutes before serving.

Melted butter and wine create a light pan sauce. The prosciutto stays crispy while cod stays tender. Serve with crusty bread to soak up the juices.

Shrimp Saltimbocca

Sear these shrimp saltimbocca in butter for a crispy, savory appetizer that’s ready in minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• Large shrimp (21-25 count) – 1 lb, peeled and deveined
• Prosciutto – 8 thin slices
• Fresh sage leaves – 16
• Garlic – 3 cloves, minced
• Butter – 3 tbsp
• Lemon juice – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Pat shrimp dry with paper towels. (Tip: drying ensures crispy sear.) Season with salt and pepper.
2. Place a sage leaf on each shrimp, then wrap with a slice of prosciutto. Secure with a toothpick if needed.
3. Heat butter in a large skillet over medium-high heat until sizzling.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Place shrimp in skillet in a single layer. (Tip: don’t overcrowd the pan to keep prosciutto crispy.) Cook 2 minutes per side until prosciutto is crispy and shrimp are pink and opaque.
6. Drizzle with lemon juice and toss to coat. Remove toothpicks before serving. (Tip: serve immediately for best texture.)

Lemon butter sauce clings to each bite, balancing the salty prosciutto and fragrant sage. Serve these shrimp saltimbocca as a party appetizer or over pasta for a quick dinner.

Eggplant Saltimbocca

Layers of roasted eggplant, salty prosciutto, fresh sage, and melted mozzarella create a satisfying vegetarian main. This saltimbocca-style dish is baked to perfection. No breading, no fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main

• Eggplant – 2 medium, sliced into ½-inch rounds
• Prosciutto – 8 slices
• Fresh sage leaves – 16
• Mozzarella – 8 oz, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange eggplant slices in a single layer on the sheet. Brush both sides with olive oil and season with salt and pepper.
3. Bake for 15 minutes until tender and lightly browned.
4. Remove from oven. Top each slice with a sage leaf, then a slice of prosciutto, then a slice of mozzarella.
5. Return to oven and bake for 10 minutes until cheese is melted and bubbly. For extra browning, turn on broiler for the last 2 minutes.
6. Serve hot.

Your fork will cut through the crispy prosciutto and gooey cheese with ease. The sage adds an aromatic punch. Serve with a side salad for a complete meal.

Portobello Mushroom Saltimbocca

This portobello mushroom saltimbocca is a hearty vegetarian twist on the classic Italian dish. Tender mushroom caps replace veal, layered with prosciutto, sage, and fontina. Roasted until golden and bubbling, it's a quick yet impressive meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• Portobello mushrooms – 4 large caps
• Prosciutto – 8 thin slices
• Fresh sage leaves – 8 leaves
• Fontina cheese – 1 cup shredded
• Olive oil – 1 tablespoon
• Salt – ½ teaspoon
• Black pepper – ¼ teaspoon

Instructions

1. Preheat oven to 400°F.
2. Clean portobello mushrooms: wipe caps with a damp paper towel—do not rinse, as they absorb water. Remove stems.
3. Arrange mushroom caps stem-side up on a baking sheet.
4. Season caps evenly with salt and black pepper.
5. Lay 2 prosciutto slices over each cap, tucking edges underneath to hold them in place.
6. Place 2 sage leaves on top of the prosciutto on each cap.
7. Divide shredded fontina cheese evenly among the caps, about ¼ cup each. For a different flavor, substitute provolone or mozzarella.
8. Drizzle olive oil over the stuffed caps.
9. Roast for 18–20 minutes until cheese is melted and mushrooms are tender. For a crispier top, broil for the last 2 minutes.
10. Let rest for 2 minutes before serving to allow the cheese to set slightly.

Versatile enough for a weeknight dinner or a dinner party, this saltimbocca pairs perfectly with a simple arugula salad. The savory prosciutto and creamy fontina complement the earthy mushrooms. Serve immediately while the cheese is still gooey.

Saltimbocca alla Romana

Old-school Roman cooking relies on bold, simple moves. This saltimbocca delivers veal cutlets, prosciutto, and sage in a white wine butter sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the saltimbocca

• Veal cutlets – 8 (about 1/4 inch thick)
• Prosciutto – 8 slices
• Fresh sage leaves – 16
• All-purpose flour – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Unsalted butter – 4 tbsp
• Dry white wine – 1/2 cup
• Chicken broth – 1/4 cup
• Lemon juice – 1 tbsp

Instructions

1. Place each veal cutlet between plastic wrap and pound to 1/8-inch thickness. Tip: Even thickness ensures quick, uniform cooking.
2. Season cutlets with salt and pepper. Tip: Go light on salt—prosciutto adds saltiness.
3. Lay one prosciutto slice and two sage leaves on each cutlet, pressing gently.
4. Secure with toothpicks through the center.
5. Dredge each cutlet in flour, shaking off excess.
6. Heat 2 tbsp butter in a large skillet over medium-high heat until foaming. Tip: Butter should foam but not brown.
7. Cook cutlets, prosciutto-side down first, for 2 minutes until golden brown.
8. Flip and cook another 2 minutes. Remove cutlets to a plate.
9. Pour off excess fat from skillet.
10. Add wine and broth, scraping up browned bits. Simmer for 1 minute. Tip: Scrape fond for flavor.
11. Reduce heat to low, stir in remaining 2 tbsp butter and lemon juice until melted.
12. Return cutlets to skillet, spoon sauce over. Serve immediately. Tip: Serve right away to keep veal tender.

Pair this with a crisp white wine and roasted potatoes. The tender veal and salty prosciutto sing with each bite. A classic that never gets old.

Saltimbocca with Prosciutto and Sage

Ready for a quick but impressive dinner? Saltimbocca translates to 'jumps in the mouth'—and it will.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• Veal scaloppine (thin cut) – 4 (about 4 oz each)
• Prosciutto di Parma, thinly sliced – 4 slices
• Fresh sage leaves – 8 leaves
• All-purpose flour – 1/4 cup
• Unsalted butter – 3 tbsp
• Salt – 1/4 tsp
• Black pepper – 1/8 tsp

Instructions

1. Place veal scaloppine between plastic wrap. Pound to 1/4-inch thickness with a meat mallet.
2. Season both sides of veal with salt and pepper.
3. Lay one slice of prosciutto on each veal piece. Top with two sage leaves.
4. Secure prosciutto and sage with toothpicks.
5. Dredge each veal piece in flour, shaking off excess.
6. Heat butter in a large skillet over medium-high heat until foaming.
7. Place veal prosciutto-side down first. Cook 3 minutes without moving.
8. Flip and cook 2 minutes more. Butter should brown, not burn. Tip: To prevent burning, keep heat medium and swirl pan.
9. Remove toothpicks. Transfer to a plate. Tip: Let rest 1 minute before serving.
10. Drizzle pan butter over veal. Tip: For extra richness, swirl in another tablespoon of cold butter off heat.

Make it a complete meal with a side of arugula salad or simple roasted potatoes. The butter-browned sage and salty prosciutto create a savory crust that locks in the veal's tenderness.

Saltimbocca with Mozzarella

We've reinvented the classic Roman saltimbocca by adding gooey mozzarella and baking it in a rich tomato sauce. This version is quick, cheesy, and packed with flavor. Perfect for a weeknight dinner that feels fancy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Veal cutlets – 4
• Prosciutto – 4 slices
• Fresh sage leaves – 8
• Fresh mozzarella – 8 oz, sliced
• Tomato sauce – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Season veal cutlets with salt and pepper on both sides. Tip: pound cutlets to even ¼-inch thickness for quick, even cooking.
2. Place 2 sage leaves on each cutlet, then lay a slice of prosciutto on top. Secure with toothpicks.
3. Heat olive oil in a large skillet over medium-high heat. Sear cutlets, prosciutto-side down first, for 2 minutes per side, until golden brown. Do not overcrowd the pan.
4. Transfer seared cutlets to a baking dish. Pour tomato sauce around and over the cutlets. Top each with mozzarella slices.
5. Bake at 400°F for 10 minutes, until cheese is melted and bubbly. Let rest 3 minutes before serving. Tip: use a meat thermometer to ensure veal reaches 145°F.
6. Remove toothpicks before plating. Tip: spoon extra sauce from the dish over the saltimbocca for added moisture.

Zesty tomato sauce cuts through the richness of the cheese and prosciutto. Serve with crusty bread or a simple green salad to soak up every drop.

Saltimbocca with Artichokes

Just when you think classic saltimbocca can't get any better, spring artichokes and a hit of lemon zest take it over the top. This version is quick, bold, and built for weeknights. No fuss, just flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Veal

• Veal cutlets – 4 (about 4 oz each)
• Prosciutto – 4 slices
• Fresh sage leaves – 12
• All-purpose flour – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

For the Sauce & Artichokes

• Canned artichoke hearts – 1 (14 oz), drained and quartered
• Lemon zest – 1 tsp
• Olive oil – 2 tbsp
• Butter – 3 tbsp, divided
• Dry white wine – 1/2 cup

Instructions

1. Place veal cutlets between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Dredge each cutlet in flour, shaking off excess. This helps the meat brown and thickens the sauce.
3. Lay one slice of prosciutto and three sage leaves on each cutlet. Secure with a toothpick through the center so nothing slips during cooking.
4. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
5. Add veal, prosciutto-side down, and cook without moving for 2-3 minutes until golden brown. Flip and cook another 1 minute. Transfer to a plate and tent loosely with foil.
6. Add artichoke hearts to the same skillet. Cook, stirring occasionally, for 2 minutes until lightly browned.
7. Pour in white wine and scrape up any browned bits from the pan. Simmer until reduced by half, about 2 minutes.
8. Reduce heat to low. Whisk in remaining 2 tablespoons butter and lemon zest until melted and smooth. Return veal to skillet, spoon sauce and artichokes over the top, and serve immediately.
9. Tip: Pound the veal evenly to ensure quick, uniform cooking. Don't skip the toothpick—it keeps the prosciutto and sage in place. Use fresh sage, not dried, for the best peppery flavor.

Crispy prosciutto and tender veal are kissed with a bright, buttery sauce, while artichokes add a subtle tang. Serve over angel hair pasta or with a side of spring greens to catch every drop. This dish is proof that a few simple ingredients can create something truly special.

Saltimbocca with Lemon Caper Sauce

Dinner gets a bright, tangy upgrade with this veal saltimbocca. Crispy sage and prosciutto top tender cutlets, all draped in a lemon caper butter sauce. It's quick enough for a weeknight yet impressive enough for guests.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Flour – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Veal cutlets – 4 (about 1 lb total)
• Prosciutto – 4 thin slices
• Fresh sage leaves – 8
• Butter – 3 tbsp
• Lemon juice – 2 tbsp
• Capers – 1 tbsp, drained
• Chicken broth – ½ cup

Instructions

1. Place veal cutlets between two sheets of plastic wrap. Pound to ¼-inch thickness with a mallet. Tip: Even thickness ensures uniform cooking.
2. On a shallow plate, combine flour, salt, and pepper. Dredge each cutlet lightly, shaking off excess.
3. Lay one prosciutto slice and two sage leaves on each cutlet. Press gently to adhere.
4. In a large skillet, melt 2 tbsp butter over medium-high heat. Place cutlets prosciutto-side down. Cook 3 minutes until golden. Tip: Don't overcrowd; work in batches if needed.
5. Flip cutlets. Cook another 2 minutes until cooked through. Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add lemon juice, capers, and chicken broth to the skillet. Scrape up browned bits. Simmer 2 minutes until slightly reduced.
7. Remove from heat. Swirl in remaining 1 tbsp butter until melted. Return cutlets to skillet, turning to coat. Serve immediately.

Golden and crisp on the outside, the veal stays tender inside. The sauce cuts through the richness with citrus and brine. Serve over angel hair pasta or with crusty bread to soak up every drop.

Saltimbocca with Sun-Dried Tomatoes

Upgrade your weeknight dinner with this Saltimbocca. It's a quick, restaurant-quality dish that layers savory prosciutto, fragrant sage, and a rich cream sauce. Sun-dried tomatoes add tangy depth, while fresh basil brightens every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Chicken cutlets – 4 (about 4 oz each)
• Prosciutto – 8 thin slices
• Fresh sage leaves – 12
• Sun-dried tomatoes in oil – ¼ cup, drained and chopped
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – ¼ tsp
• Black pepper – ¼ tsp
• Flour – ¼ cup
• Olive oil – 2 tbsp
• Chicken broth – ½ cup
• Fresh basil – ¼ cup, chopped

Instructions

1. Pat chicken cutlets dry. Season both sides with salt and pepper.
2. Place 2 sage leaves on each cutlet, then wrap with 2 slices prosciutto, pressing gently to adhere.
3. Dredge each wrapped cutlet in flour, shaking off excess. Tip: Use a shallow dish for even coating.
4. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken smooth side down. Cook 3 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken; set aside.
5. Reduce heat to medium. Add remaining 1 tbsp butter. Stir in sun-dried tomatoes and cook 1 minute. Tip: Scrape up browned bits for extra flavor.
6. Pour in chicken broth. Simmer 2 minutes, scraping any bits. Add heavy cream and remaining sage leaves. Stir and cook 3 minutes until sauce thickens slightly. Tip: Watch heat to avoid curdling.
7. Return chicken to skillet. Spoon sauce over top. Cook 1 minute to reheat. Sprinkle with fresh basil. Serve immediately.

The chicken stays tender under the crispy prosciutto, while the creamy sauce mingles with tangy tomato and earthy sage. Serve over angel hair pasta or with crusty bread to soak up every last drop.

Saltimbocca Wrapped in Puff Pastry

Nothing beats a golden, flaky puff pastry wrapped around tender veal, salty prosciutto, and fragrant sage. This hand pie version of classic saltimbocca is perfect for a quick dinner or fancy appetizer.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Saltimbocca Hand Pies

• Puff pastry sheet – 1 (17.3 oz package), thawed
• Veal cutlets – 4 (about 1 lb), pounded thin
• Prosciutto – 4 slices
• Fresh sage leaves – 8
• Butter – 2 tbsp, melted
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Egg – 1, beaten

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Season veal cutlets with salt and pepper on both sides.
3. Place one prosciutto slice on each cutlet, then top with two sage leaves. Press lightly.
4. Unfold puff pastry sheet on a lightly floured surface. Cut into 4 equal squares.
5. Place one veal bundle diagonally on each pastry square. Fold pastry over to form a triangle. Press edges to seal, then crimp with a fork.
6. Tip: Use cold pastry for flakier layers. If dough gets too soft, chill 5 minutes.
7. Transfer pies to prepared baking sheet. Brush tops with beaten egg for golden color.
8. Tip: Cut a small slit in each pie to let steam escape, preventing sogginess.
9. Bake for 20-25 minutes, until pastry is puffed and deep golden brown. Internal temp of veal should reach 145°F.
10. Tip: Let rest 3 minutes before serving to set the filling.

Once baked, the pastry is crisp and golden, encasing a juicy, savory filling. The combination of salty prosciutto, tender veal, and aromatic sage is irresistible. Serve warm with a simple arugula salad or roasted vegetables.

Saltimbocca Skewers

One-bite wonders: these Saltimbocca Skewers pack veal, prosciutto, and sage onto skewers with cherry tomatoes. Grilled to perfection, they're a quick appetizer that delivers big flavor.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

• Veal cubes – 1 lb
• Prosciutto slices – 8
• Fresh sage leaves – 16
• Cherry tomatoes – 1 pint
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Wooden skewers – 8

Instructions

1. Soak wooden skewers in water for 30 minutes to prevent burning.
2. Cut veal into 1-inch cubes.
3. Season veal cubes with salt and black pepper.
4. Wrap each veal cube with a prosciutto strip and a sage leaf, securing with the skewer later.
5. Thread the wrapped veal cubes onto skewers, alternating with cherry tomatoes. Leave a small gap between pieces for even cooking.
6. Brush assembled skewers with olive oil.
7. Preheat grill to medium-high heat (400°F).
8. Grill skewers for 4 minutes per side, turning once, until veal reaches an internal temperature of 145°F. Use an instant-read thermometer for accuracy.
9. Serve hot immediately.

Drizzle with balsamic glaze for a tangy finish. The veal stays tender, prosciutto crisps, and tomatoes burst with sweetness. These skewers also shine over a bed of peppery arugula.

Saltimbocca Burger

Kick off burger night with a Saltimbocca Burger that swaps beef for ground veal, layered with prosciutto, sage, and provolone. It's Italy-meets-America in a juicy patty on a brioche bun.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Burger

• Ground veal – 1 lb
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh sage leaves – 8 leaves
• Olive oil – 2 tbsp
• Prosciutto – 4 slices
• Arugula – 1 cup
• Provolone cheese – 4 slices
• Brioche buns – 4

Instructions

1. In a bowl, gently mix ground veal with salt and pepper. Do not overwork – it keeps the patty tender.
2. Divide meat into 4 equal portions. Shape each into a patty about ¾-inch thick. Press a slight indent in the center to prevent puffing.
3. Press 2 sage leaves onto each patty – they'll crisp during cooking.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Place patties sage-side down in the skillet. Cook 4 minutes without moving for a good sear.
6. Flip patties. Immediately top each with a slice of prosciutto and a slice of provolone.
7. Cover the skillet with a lid and cook 3 minutes until cheese melts and patties reach 160°F internal.
8. While patties rest, split brioche buns and toast them in the skillet or a toaster until golden.
9. Place each patty on a bun bottom. Top with a handful of arugula and close with bun top.

Up your burger game with this crispy-edged patty, salty prosciutto, and melty provolone. Serve on toasted brioche with fresh arugula for a peppery crunch.

Conclusion

Whether you stick with classic veal or go for chicken, pork, or a creative twist, this collection has a saltimbocca for every skill level. I hope you find your new favorite! Drop a comment below sharing which one you tried first, and don’t forget to pin this roundup for later. Happy cooking!

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