Kitchen Recipe Collection
Italian Saltimbocca alla Romana (Veal with Prosciutto and Sage)
Thin escalopes of veal topped with prosciutto and fresh sage, pan-fried quickly in butter and white wine. Literally translates to 'jumps in the mouth'.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- veal cutlets (scaloppine, pounded thin)
- prosciutto crudo slices
- fresh sage leaves
- butter
- dry white wine
- all-purpose flour (for dusting)
- salt and black pepper
Equipment
- Meat mallet
- Large frying pan
- Toothpicks
Instructions
- 1
Prepare Veal
Place the veal cutlets between two sheets of parchment paper and pound them gently until they are about 1/4-inch thick.
- 2
Assemble
Lay a slice of prosciutto flat onto each piece of veal (trim the prosciutto to fit). Place a fresh sage leaf on top of the prosciutto.
- 3
Pin It
Secure the sage and prosciutto to the veal by weaving a toothpick through all three layers.
- 4
Dust with Flour
Lightly dredge only the UNDERSIDE (the veal side) in flour. Do not flour the prosciutto side.
- 5
Heat the Pan
Melt a generous amount of butter in a large skillet over medium-high heat until it begins to foam.
- 6
Sear
Place the cutlets in the pan, prosciutto-side DOWN first, for about 1 minute just to crisp the ham, then flip.
- 7
Cook the Veal
Cook the veal side for 2-3 minutes. The thin meat cooks incredibly fast. Remove to a warm plate.
- 8
Deglaze
Pour the dry white wine into the hot pan, scraping up any browned bits. Let it bubble vigorously and reduce by half.
- 9
Mount the Sauce
Whisk a small knob of cold butter into the reduced wine to create a glossy, emulsified pan sauce.
- 10
Serve
Pour the pan sauce over the veal cutlets. Serve immediately.
Cooking Tips
- Do not salt the veal before cooking; the prosciutto is salty enough to season the entire dish.
- The cooking must be very fast to ensure the veal remains tender.
Variations
- Chicken Saltimbocca: A highly popular and more accessible variation using thinly pounded chicken breasts instead of veal.
Chef's Notes & Storage
- One of the most famous dishes of Roman cuisine, beloved for its bold, punchy flavors that require minimal cooking time.
Nutrition Estimate
320 calories · 35g protein · 5g carbs · 16g fat · 0g fiber per serving
