• Veal scallopine: The main protein in the dish, tender and thinly sliced for quick cooking.
• Freshly ground pepper: Adds a touch of heat and enhances the flavor of the veal.
• Sea salt: Used to season the veal and balance the flavors of the dish.
• Wondra flour: A pre-cooked flour, perfect for dusting the veal to help it brown evenly and slightly thicken the sauce.
• Butter: Provides richness and flavor, used for cooking the veal and creating the sauce.
• Parmesan: Adds a salty, umami flavor, often sprinkled on top for extra taste.
• Prosciutto: Adds a salty, savory layer to the veal, typical in saltimbocca recipes.
• Fresh sage leaves: Traditionally placed on the veal, gives the dish its signature earthy and aromatic flavor.
• Dry white wine: Used to deglaze the pan, adds acidity and depth to the sauce.
• Chopped fresh sage: Enhances the fresh, aromatic flavor in the sauce, chopped right before use for best flavor.
• Angel hair pasta: A side component to complement the veal, usually served with the sauce.
• Asparagus: Provides a fresh, crisp, and green contrast to balance the richness of the veal.

How to Make Veal Saltimbocca with Pasta and Asparagus:

Preheat and Prep:

Start by preheating your oven to 375°F (or 350°F if you’re using a convection oven). Bring a pot of salted water to a boil for the pasta. Since angel hair pasta cooks quickly, in just 4-5 minutes, you’ll want to time when you add it to the water based on your cooking schedule.

Next, prepare your asparagus. Trim the ends and place the spears on a cookie sheet. Drizzle them with a little olive oil, then season with fresh cracked pepper and a pinch of sea salt. Set the tray aside; you’ll put the asparagus in the oven later. Depending on the thickness of the spears, they’ll need 5-8 minutes to roast. Thin asparagus should go in the oven when you put the veal in, while thicker stalks should start roasting about 3 minutes earlier.

Prepare the Veal

To prepare the veal, place each piece between two sheets of plastic wrap and use a meat mallet to pound them thin. Season both sides with freshly cracked pepper and a pinch of sea salt.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. While the butter melts, dust both sides of the veal with Wondra flour, a pre-cooked flour that’s perfect for achieving a light, even browning. Sauté the veal in the skillet, cooking for just 1 minute per side—just enough to brown it. Don’t worry about cooking it all the way through; the veal will finish in the oven.

Oven Time

Now it’s time to start multitasking. If your asparagus is thick, put it in the oven now. If it’s thin, wait until the veal goes in.

Place the browned veal on a rack over a sheet pan. Drop the pasta into the boiling water. Next, top the veal with prosciutto, shaved parmesan, and two fresh sage leaves. Bake the veal in the oven for about 5 minutes, turning the pan halfway through to ensure even cooking.

Make the Sauce

While the veal is in the oven, use the same skillet to make your sauce. Add the dry white wine to the pan to deglaze it, scraping up any browned bits from the bottom. Let the wine cook down over high heat for about 3 minutes, stirring constantly. Then, add the remaining butter and freshly minced sage to the pan.

Plate and Serve

Once everything is ready, arrange the veal, roasted asparagus, and angel hair pasta on a plate. Pour the wine and sage sauce over the veal and pasta for a flavorful finish.