Veal Saltimboca

Chef Dino Cialfi

Peppercorns, Hartford, CT


  • 1 Pound of veal scallops
  • ¼ pound prosciutto di Parma sliced thin
  • Flour for dusting
  • Fresh sage leaves
  • ¼ cup Marsala
  • ½ cup white wine
  • ¼ cup veal stock
  • Salt to taste
  • Extra Virgin Olive Oil for saute
  • Butter for sauté


Take scaloppini of veal. Cover both sides of each piece with clear wrap. Pound until very thin (1/8 inch).Dust one side with flour and on the other side place one slice of prosciutto and sage leaf. In a hot pan coated with extra virgin olive oil and butter place the tenderloin prosciutto side down on high heat. Cook until golden brown. Turn on the other side for three minutes. Remove from pan to make the sauce.

Use the pan drippings, add the Marsala wine and deglaze. Add the white wine and reduce aggressively. Add the veal stock (optional) and finish with butter. Keep reducing until all the alcohol content evaporates. Thicken sauce until it coats the bottom of a spoon. Serve over the veal.


Recommended wine/beer for Veal Saltimboca:

Bodegas Murua 2002 Blanco