Dairy Farmers of Canada

Veal Saltimbocca Pasta

This recipe is taken from the 2008 Milk Calendar. Tender strips of veal with the classic flavours of lemon and sage turn simple pasta into something special.

  • Prep: 10 min
  • Cooking: 15 min - 20 min
Yields 4 - 6 servings
veal saltimbocca pasta


  • 1 lb (450 g) veal cutlets or scaloppine cut into thin strips
  • Salt and pepper to taste
  • 2 tbsp (30 mL) butter
  • 2 oz (60 g) sliced prosciutto cut into thin strips
  • 3 garlic cloves minced
  • 1/3 cup (80 mL) dry white wine
  • 1 1/2 cups (375 mL) 35 % cream
  • 12 oz (375 g) linguine or fettucine
  • 2 cups (500 mL) chopped asparagus
  • Grated zest of 2 lemons
  • 2 tbsp (30 mL) chopped fresh sage
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Sprinkle veal with 1/4 tsp (1 mL) each salt and pepper. In a large skillet, melt half of the butter over medium-high heat; brown veal strips, in 3 batches; transfer to a bowl.

Add remaining butter to skillet. Add prosciutto and garlic; sauté for about 1 min. Deglaze with wine; scraping up any bits stuck to pan. Stir in cream; bring to boil. Bring to a boil, reduce heat and boil gently, stirring often, for about 3 min or until slightly thickened.

Meanwhile, in a large pot, cook pasta according to directions on package. Stir in asparagus and cook for 2 min before the end of cooking or until pasta is al dente but firm and asparagus is tender-crisp. Drain and return to pot.

Return veal to skillet with any accumulated juices; add lemon zest and sage. Cook, stirring, just until heated through. Season with salt and pepper to taste. Pour over cooked pasta; toss to coat.


Cooking Tip: Heat the pan well before adding butter and cook the veal in small batches to keep it moist and tender. If fresh sage isn't available, use 1 tsp (5 mL) dried sage and add with prosciutto.

A crisp green salad and crusty bread complete the meal.

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Nutritional information

Per serving
Energy: 556 Calories
Protein: 28 g
Carbohydrate: 46 g
Fat: 28 g
Fibre: 4 g
Sodium: 614 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 76 mg
Folate: 79 %
Niacin: 68 %
Thiamin: 38 %
Zinc: 36 %