🇮🇹 Italian · Main Dish
🍖 Saltimbocca alla Romana
Saltimbocca alla Romana
Thin veal cutlets topped with prosciutto and sage, quickly pan-fried and finished in a light white wine and butter sauce — a Roman classic whose name means 'jumps in the mouth.'
The dish's playful name reflects both its speed of preparation and the vivid burst of flavor from the salty prosciutto and aromatic sage, which are secured directly onto the thin veal with a toothpick before a very quick sear.
Ingredients
Equipment: Meat mallet, Toothpicks, Large sauté pan
- 8 thin veal cutlets (escalopes), about 60g/2oz each
- 8 slices prosciutto crudo
- 16 fresh sage leaves
- Flour, for dredging
- 60 g (4 tbsp) unsalted butter, divided
- 2 tbsp extra virgin olive oil
- 150 ml (⅔ cup) dry white wine
- Salt and pepper, to taste
Method
- If needed, gently pound the veal cutlets between sheets of plastic wrap to an even thinness.
- Lay a slice of prosciutto over each cutlet and press 2 sage leaves onto the prosciutto, securing everything with a toothpick.
- Dredge each cutlet lightly in flour, prosciutto-side included, shaking off the excess.
- Warm the olive oil and half the butter in a large pan over medium-high heat.
- Cook the cutlets, prosciutto-side down first, for about 1–2 minutes, then flip and cook the other side for another minute — veal cooks very quickly.
- Remove the cutlets and set aside, keeping warm.
- Pour the wine into the same pan, scraping up any browned bits, and let it reduce by half.
- Remove from the heat and swirl in the remaining butter to create a glossy sauce.
- Return the cutlets briefly to the pan to coat in the sauce, remove the toothpicks, and serve immediately.
Chef Tips
- Veal cooks in mere minutes — err on the side of undercooking slightly, as it continues cooking off the heat.
- Secure the prosciutto and sage firmly with a toothpick so they don't separate from the veal during cooking.
- Cook in batches if needed rather than crowding the pan, which can cause the cutlets to steam rather than sear.
Common Mistakes to Avoid
- Overcooking the thin veal, which turns tough and dry almost immediately.
- Skipping the flour dredge, which helps the sauce cling to the meat at the end.
- Adding too much wine, diluting the sauce rather than creating a concentrated, glossy finish.
Nutrition (per serving)
Health Benefits
- A good source of lean protein from the veal.
Cultural Note
Saltimbocca alla Romana is a beloved trattoria classic throughout Rome, prized for how quickly it comes together despite tasting far more elaborate than its short ingredient list suggests.
Storage & Serving
Storage: Best eaten fresh; the delicate veal toughens on refrigeration and reheating.
Reheating: Gently in a covered pan over low heat, though texture will suffer somewhat.
Serve with: Sautéed spinach or a simple green salad, Mashed potatoes