Pancetta-Wrapped Veal Saltimbocca with Sage Cream & Zucchini Aglio e Olio

Elevate your ketogenic lifestyle with this Pancetta-Wrapped Veal Saltimbocca. Traditionally "Saltimbocca" means "jumps in the mouth," and this version stays true to that promise while ditching the flour dredging and heavy starch sides. We replace the traditional wine reduction with a silky, high-fat sage cream and swap pasta for delicate zucchini ribbons infused with garlic and Calabrian chili heat.

Ingredients

The Veal

• 4 Veal escalopes (pounded thin)
• 4 slices Pancetta di Arrotolata (Italian rolled bacon)
• 8 Fresh sage leaves
• 2 tbsp Grass-fed butter
• 1 tbsp Extra virgin olive oil
• To taste Freshly cracked black pepper

The Sage Cream Sauce

• 1/2 cup Heavy whipping cream
• 1 tbsp Grass-fed butter
• 2 Sage leaves, finely chiffonaded
• 1/4 cup Parmigiano-Reggiano, freshly grated

Zucchini Aglio e Olio

• 2 medium Zucchini, shaved into ribbons
• 2 cloves Garlic, sliced paper-thin
• 1 tbsp Extra virgin olive oil
• 1/4 tsp Crushed red pepper flakes
• Pinch Sea salt

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Cooking Instructions

1. Prepare the Veal: Lay the veal cutlets flat. Place two sage leaves on each piece, then wrap a slice of pancetta around the center. If necessary, secure with a toothpick. Season the meat side with black pepper.
2. The Sear: Heat a heavy cast-iron skillet over medium-high heat with 1 tbsp butter and 1 tbsp olive oil. Once shimmering, place the veal pancetta-side down. Sear for 2–3 minutes until the pancetta is golden and crisp. Flip and cook for another 2 minutes. Transfer to a warm plate and rest.
3. The Sage Cream: Reduce the skillet heat to medium. Add another tablespoon of butter and the chiffonaded sage. Stir for 30 seconds, then pour in the heavy cream. Whisk constantly, scraping up the browned bits (fond) from the bottom of the pan. Simmer for 3–4 minutes until reduced by half. Stir in the Parmigiano-Reggiano and remove from heat.
4. The Zucchini: While the sauce reduces, heat 1 tbsp olive oil in a separate pan. Add the garlic slices and red pepper flakes. Once the garlic is fragrant and slightly golden (do not burn), toss in the zucchini ribbons. Sauté for only 90 seconds—just enough to soften but keep an al dente bite. Season with a pinch of sea salt.
5. Assembly: Divide the zucchini ribbons between two warmed plates. Top each with two veal medallions. Pour the luscious sage cream sauce over the meat.

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Serving Suggestions

• Wine Pairing: A crisp, cold Vermentino or a dry Pinot Grigio pairs beautifully with the richness of the cream and the saltiness of the pancetta (ensure you account for the minimal carbs in dry wine).
• Garnish: Finish with a few drops of high-quality white truffle oil and a sprig of fresh parsley for an ultra-premium aromatic experience.
• Texture Tip: Ensure the zucchini is patted dry before sautéing to prevent the dish from becoming watery.