What’s the best wine to use in the sauce?

Go for a dry white wine like Pinot Grigio or Chardonnay. It should be something you’d enjoy drinking, since the flavor shines through in the sauce.

Can I use chicken instead of veal?

Absolutely! Thin chicken cutlets work great. Just keep an eye on the cooking time—don’t overdo it.

How do I keep the veal tender?

Use thin slices, don’t overcook, and let the meat come to room temperature before you start. The quick sear is all you need.

Can I make this ahead?

It’s best fresh, but you can cook the veal and make the sauce ahead of time, then gently reheat in a pan before serving. Add a splash of water or broth if the sauce thickens up too much.

Veal Scallopini Sauce Recipe

Name: Veal Scallopini Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 600 g (22 oz) thin veal steaks, cut into 1/8 inch slices; 12 fresh sage leaves (plus more for sauce); 150 g (5.3 oz) thinly sliced prosciutto; 100 g (3/4 cup) all-purpose flour; 2 tbsp olive oil; 3 tbsp unsalted butter (divided); 80 ml (1/3 cup) dry white wine (Pinot Grigio or Chardonnay); Salt and pepper, to taste

Description

This veal scallopini sauce recipe is fast, flavorful, and perfect for anyone wanting an elegant dinner in just 20 minutes. With buttery prosciutto, fresh sage, and a dreamy white wine pan sauce, it’s weeknight comfort with Italian flair—guaranteed to impress without the stress.

Ingredients

Scale

600 g (22 oz) thin veal steaks, cut into 1/8 inch slices
12 fresh sage leaves (plus more for sauce)
150 g (5.3 oz) thinly sliced prosciutto
100 g (3/4 cup) all-purpose flour
2 tbsp olive oil
3 tbsp unsalted butter (divided)
80 ml (1/3 cup) dry white wine (Pinot Grigio or Chardonnay)
Salt and pepper, to taste

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Instructions

Pat veal steaks dry with paper towels. Season lightly with salt and pepper. Press a sage leaf onto each piece and cover with a slice of prosciutto. Lightly dredge each piece in flour, shaking off excess.
Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add veal, prosciutto side down, in batches if necessary. Cook 2 minutes per side until golden and just cooked through. Set aside on a plate.
Add wine and 4 sage leaves to the same pan. Cook for 2–3 minutes, scraping up any browned bits. Remove from heat and stir in remaining 1 tbsp butter until the sauce is silky.
Place veal on plates, spoon the sauce over, and serve hot with bread or your favorite side.

Notes

Don’t crowd the pan—cook veal in batches for perfect browning. Add a splash of cream to the sauce for extra richness. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth or water.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 460
Sugar: 1g
Sodium: 560mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 38g
Cholesterol: 120mg