Veal Saltimbocca
Veal cutlets topped with prosciutto sage and cheese, pan freid and served with arugula and green beans.

Veal Saltimbocca

Veal Saltimbocca is a classic Italian dish that translates to ‘jumps in your mouth.’ This dish is rich and flavorful but super simple with only five ingredients. Girl Carnivore created this dish for us in a keto friendly version.
This dish is an easy way for you to impress any guest or create a romantic meal for a night in. It sets the scene for what Girl Carnivore calls a “magical culinary evening.” You should try this meal for your next special evening. The ingredients and prep are simple, but as always make the recipe your own. If you aren’t looking for a keto friendly meal you can switch out the avocado oil and almond flour for ingredients you already have.
 Once you have the flavor of these, and want more, try out Girl Carnivores Saltimbocca Burgers! If you are looking for veal, and cant find it locally talk to a butcher or order it online!


  • 1 lb. veal cutlets
  • 4 oz prosciutto
  • 4 fresh sage leaves
  • ¼ cup almond flour
  • ⅓ cup avocado oil

For Garnish

  • Coarse ground black pepper
  • Shaved parmesan
  • Parsley
  • Lemon wedges


Prep the veal

  1. Pat the veal dry and arrange on a clean work surface. Cover the veal with plastic wrap and pound the veal into ¼ inch thin pieces. Trim, if needed to make manageable portions.
  2. Working one piece at a time, place a layer of prosciutto over the veal, top with a sage leaf.
  3. Weave a long sharp toothpick through the veal, to secure the prosciutto and sage.
  4. In a shallow pan, spread the almond flour out.
  5. Dip the veal into the almond flour, to dredge both sides with a light dusting of almond flour.
  6. Shake off the excess.

Cook the Veal: 

  1. Preheat a large cast-iron skillet over medium heat.
  2. Add the butter and avocado oil to the pan.
  3. Melt butter in the pan, swirling to coat the pan.
  4. Place the veal in, a few pieces at a time, to not overcrowd the pan, searing 2 minutes on each side.Remove from the pan and place on a paper towel lined plate to absorb excess liquid.
  5. Repeat until all cutlets have been cooked to 145 F and rested 5 minutes.
  6. Serve over oil tossed arugula and sprinkle with shaved parmesan, freshly ground pepper and lemon wedges for serving.