Veal Cutlets with Prosciutto and Sage

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Delicate veal medallions wrapped in salty prosciutto and pan-seared with fresh sage, creating a richly savory centerpiece for any meal. This Italian recipe, ready in about 25 minutes, pairs veal cutlets, prosciutto, fresh sage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 veal cutlets
• 4 slices prosciutto
• 4 leaves fresh sage
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Place 4 veal cutlets between two sheets of plastic wrap. Using a meat mallet, pound each cutlet to 1/4-inch thickness, then season with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
2. Step 2: Lay 1 prosciutto slice over each veal cutlet, then top with 1 sage leaf. Roll up tightly from one end and secure with a toothpick.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the rolled cutlets and sear for 3 minutes per side until golden brown.
4. Step 4: Reduce heat to medium-low, add 2 tbsp butter, and cook for 2 more minutes, basting the cutlets with melted butter until the prosciutto crisps and sage is fragrant.
5. Step 5: Remove from heat, let rest for 3 minutes, then serve with lemon wedges for squeezing.