A rare dish to find in Italian places, but a staple in Italy (I'm told)

My favorite dish.

Lots of recipes online but they are all very different. The ones I like have had the veal cutlets, rather think, with the prosciutto, sage and cheese layered on top, and the sauce was clear, not thick and creamy.

I've seen some online that appear similar, but I've seen some with rolled cutlets, with cream sauce, and some that don't even seem to resemble what I liked so much.

Any suggestions? Except for the sauce, this looks pretty simple.

Funny, when I read your question I was thinking just pick a recipe, they're all the same. Guess the variation lies mainly with the sauce. I've made the Mario version and deglazed with 1/2 c Marsala and 1/2c stock. I've done the Saveur version with white wine and veal stock. I would decide on the sauce based on my primary side. If I was making risotto, go with Marsala. Polenta go with the white wine/veal stock (don't use beef broth of any kind). A recipe calling for heavy cream I would consider too much of a deviation although it still would taste good, I'm sure. I tend to sauce lightly as not to overpower the veal.

Why was I thinking this dish had spinach?

The usual vegetable I serve it with is Spinach quick sauted with garlic. Not sure if that's common. Just always worked for me

I've only had it with sage leaves, not spinich.

Your third photo is what I've looked for. Thanks!

Good deal. Hope it works out for you

Just to be clear, spinach is my usual side dish. Saltimbocca is always prosciutto sage and veal.

Believe it or not, they had it for breakfast where I was staying in Naples last month. Biggest regret was not getting it, looks so good.

Easy recipe

8 slices of veal, about 4x5 inches

1/2 tsp sage

8 slices prosciutto

1/4 pound butter

pepper to taste


Sprinkle each slice of veal with pepper and sage. Cover with a slice of prosciutto. Secure with a toothpick or a skewer. Saute' gently in butter for 5-6 minutes on each side.

Serve with a mixed green salad.