ItalianMedium · Hot
Veal Saltimbocca with Ham and Garlic Butter
Thin veal layered with salty ham and seared quickly in olive oil until golden, then finished in a garlic butter that foams and turns nutty in the pan. Fresh parsley added at the last moment keeps the richness in check. Fast, elegant without being fussy, and the kind of dish that disappears from the plate before you've even sat down properly.
Prep
15 min
Cook
20 min
Rest
5 min
Total
40 min
Method
Prepare the Veal
1
Season the pounded veal cutlets lightly with black pepper on both sides.
3
Scatter fresh thyme leaves evenly over the ham-topped cutlets.
Sear the Saltimbocca
Make the Garlic Butter Sauce
8
Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant but not browned.
Plate and Serve
10
Arrange the veal saltimbocca on a warm serving platter, ham-side facing up.
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
662
per serving
High in protein · 67gLow sugar · 2g
Protein
67g
Carbs
6g
Fat
41g
Sat. fat
16g
Fiber
2g
Sugar
2g
Sodium
664mg
Gluten FreeLow CarbHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
8.9
per serving
ECarbonBEU all-round· carbon sets the grade
Water
1.4m³
Land
251Pt
Runoff
0.5g P
Veal cutlets, pounded thin drives 90% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
2
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CrispyTenderRichSucculent
Aromas
HerbalGarlickyButterySmokySavory
Kitchen Equipment
Primary Tool
SkilletCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Veal cutlets are thin, so sear 2-3 minutes per side until ham is golden. Ensure veal reaches at least 145°F (63°C) internal temperature for safety.
Cross Contamination
Handle raw veal separately from ready-to-eat items. Use separate utensils or wash thoroughly between handling raw meat and the sauce preparation.
Storage
Refrigerate leftover garlic butter sauce within 2 hours. Store in airtight container and use within 3-4 days. Reheat to 165°F before serving.
High Risk Population
For young children, elderly, or immunocompromised individuals, ensure veal is cooked to well-done (160°F/71°C) and butter sauce is consumed promptly.
Equipment Safety
Heat olive oil until shimmering but not smoking. Carefully flip cutlets away from your body to prevent oil splatter burns. Never leave hot oil unattended.
Allergen Warning
This dish contains milk (dairy from butter). Verify all guests are not allergic before serving. Use dairy-free butter alternative if needed.
Pro Tips
Technique
Pound your veal thin and even — about 1/4 inch thick. This ensures it cooks quickly and stays tender. If your butcher has thin cutlets already, even better, but a quick pound with a meat mallet does the trick.
Substitution
If you can't find fresh thyme, sage is the traditional Roman herb for saltimbocca. Use about 6-8 fresh sage leaves instead. And if veal is hard to come by, thin pork cutlets work beautifully as a substitute.
From the chef
Saltimbocca literally means 'jumps in the mouth,' and trust me, this dish earns that name every time. My grandmother used to make a version of this for Sunday dinners, and I'd watch her wrap those thin cutlets with such care. The combination of sweet ham, tender veal, and that garlicky butter sauce — it's simple, it's classic, and it never lets you down. This is the kind of dish that brings everyone to the table.
TagsPan SearedGarlic ButterClassic ItalianVealRoman
AllergensMilk
Source: generated · May 30, 2026