Veal Saltimbocca with Roasted Asparagus & Pasta

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor in less than an hour. The veal cooks quickly, remaining tender and juicy, while the roasted asparagus and pasta complete the meal with fresh and comforting elements. I also appreciate how the simple lemon butter sauce enhances every ingredient without overpowering the delicate flavor of the veal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Veal Saltimbocca

• veal scallopini (thin veal cutlets)
• prosciutto slices
• fresh sage leaves
• all-purpose flour
• salt
• black pepper
• olive oil
• unsalted butter
• dry white wine
• chicken broth
• fresh lemon juice

For the Roasted Asparagus

• fresh asparagus, trimmed
• olive oil
• salt
• black pepper
• garlic powder
• grated Parmesan cheese (optional)

For the Pasta

• spaghetti, linguine, or fettuccine
• butter
• olive oil
• grated Parmesan cheese
• chopped fresh parsley

Directions

1. I preheat the oven and prepare a baking sheet for the asparagus.
2. I toss the asparagus with olive oil, salt, black pepper, and garlic powder, then roast it until tender with lightly browned tips.
3. I cook the pasta according to the package directions until al dente, reserving a little pasta water before draining.
4. I place a sage leaf on each veal cutlet and top it with a slice of prosciutto, securing it with a toothpick if necessary.
5. I lightly coat the veal with flour and season it with black pepper.
6. I heat the olive oil and butter in a large skillet and cook the veal for a few minutes on each side until lightly golden and just cooked through.
7. I remove the veal from the skillet and prepare the sauce by adding the white wine, chicken broth, and lemon juice, allowing it to reduce slightly before whisking in a little butter.
8. I toss the cooked pasta with butter, olive oil, Parmesan cheese, parsley, and a splash of reserved pasta water until lightly coated.
9. I serve the veal over the pasta with roasted asparagus on the side, spooning the lemon butter sauce over the veal before serving.

Servings and Timing

I usually prepare this recipe in about 45 minutes.

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

I sometimes replace the veal with thin chicken cutlets when I want a more budget-friendly option. For a richer sauce, I add a splash of heavy cream after reducing the wine. I also enjoy serving the veal with mashed potatoes or creamy risotto instead of pasta. When I want extra freshness, I finish the dish with lemon zest and additional chopped parsley.

Storage/Reheating

I store leftover veal, pasta, and asparagus in separate airtight containers in the refrigerator for up to 3 days. When I reheat the veal, I warm it gently in a skillet with a splash of chicken broth to keep it tender. I reheat the pasta with a little butter or olive oil and warm the asparagus in the oven or microwave until heated through. I do not recommend freezing the assembled meal because the veal is best enjoyed fresh.

FAQs

What is Veal Saltimbocca?

I know Veal Saltimbocca is a traditional Italian dish made with thin veal cutlets topped with prosciutto and sage, then cooked in a flavorful butter and wine sauce.

Can I substitute chicken for veal?

Yes. I often use thin chicken breasts when veal is unavailable, and they work beautifully with the same seasonings and sauce.

What type of pasta works best with this recipe?

I enjoy serving it with spaghetti, linguine, or fettuccine because they pair well with the light butter sauce.

Can I make this recipe without wine?

Yes. I simply replace the white wine with additional chicken broth and a small squeeze of fresh lemon juice for a delicious alcohol-free version.

What side dishes pair well with Veal Saltimbocca?

I enjoy serving it with roasted asparagus, green beans, Caesar salad, garlic bread, or roasted potatoes for a complete meal.

Conclusion

I always enjoy making Veal Saltimbocca with Roasted Asparagus & Pasta because it is elegant, flavorful, and surprisingly easy to prepare. The tender veal, savory prosciutto, fragrant sage, and bright lemon butter sauce come together perfectly with roasted asparagus and pasta. Whether I prepare it for a family dinner or a special occasion, it always delivers a memorable restaurant-quality meal at home.

Veal Saltimbocca with Roasted Asparagus & Pasta

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Veal Saltimbocca with Roasted Asparagus & Pasta is an elegant Italian-inspired meal featuring tender veal, savory prosciutto, fragrant sage, roasted asparagus, and pasta tossed in a light buttery Parmesan coating. This restaurant-quality dinner comes together quickly for a sophisticated yet approachable meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan Fry
• Cuisine: Italian
• Diet: Halal

Ingredients

• 1 1/2 lbs veal scallopini (thin veal cutlets)
• 8 slices prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tbsp fresh lemon juice
• 1 lb fresh asparagus, trimmed
• 1 tbsp olive oil (for asparagus)
• 1/2 tsp salt (for asparagus)
• 1/4 tsp black pepper (for asparagus)
• 1/2 tsp garlic powder
• 2 tbsp grated Parmesan cheese (optional, for asparagus)
• 12 oz spaghetti, linguine, or fettuccine
• 2 tbsp butter (for pasta)
• 1 tbsp olive oil (for pasta)
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet for the asparagus.
2. Toss the asparagus with olive oil, salt, black pepper, and garlic powder. Roast for 12 to 15 minutes until tender with lightly browned tips. Sprinkle with Parmesan if desired.
3. Cook the pasta according to the package directions until al dente, reserving 1/2 cup of pasta water before draining.
4. Place a sage leaf on each veal cutlet and top with a slice of prosciutto, securing with a toothpick if needed.
5. Lightly dredge the veal in flour and season with black pepper.
6. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the veal for 2 to 3 minutes per side until lightly golden and just cooked through. Remove to a plate.
7. Add the white wine, chicken broth, and lemon juice to the skillet, scraping up any browned bits. Simmer until slightly reduced, then whisk in the remaining butter.
8. Toss the cooked pasta with butter, olive oil, Parmesan cheese, parsley, and a splash of reserved pasta water until lightly coated.
9. Serve the veal over the pasta with roasted asparagus alongside, spooning the lemon butter sauce over the veal before serving.

Notes

• Substitute thin chicken cutlets for the veal if preferred.
• Replace the white wine with additional chicken broth and extra lemon juice for an alcohol-free version.
• Add a splash of heavy cream for a richer sauce.
• Finish with fresh lemon zest and extra parsley for added brightness.
• Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
• Reheat the veal gently with a splash of broth to keep it tender.
• Serve with mashed potatoes or risotto instead of pasta for a delicious variation.

Nutrition

• Serving Size: 1 serving
• Calories: 690 kcal
• Sugar: 4 g
• Sodium: 890 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 4 g
• Protein: 45 g
• Cholesterol: 145 mg