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Saltimbocca alla Romana (Italy)

An authentic recipe for traditional Roman Saltimbocca, highlighting the delicate texture of thin veal paired with savory prosciutto and aromatic wine reduction.

Level Medium Prep 15 min Cook 10 min Servings 4 Score 4.9/10

Ready in

25 min

Makes 4 servings

Prep 15m

Cook 10m

Level Medium

About this recipe

An authentic recipe for traditional Roman Saltimbocca, highlighting the delicate texture of thin veal paired with savory prosciutto and aromatic wine reduction.

Traditional Roman veal cutlets layered with prosciutto and sage, pan-fried in butter and white wine.

Ingredients

Servings

Units

Main

4 pieces veal cutlets (pounded thin)
4 slices prosciutto di Parma
4 pieces fresh sage leaves
1/4 cup all-purpose flour (for dredging)

Cooking

3 tbsp unsalted butter
1/2 cup dry white wine

Seasoning

salt and black pepper (to taste)

Equipment

Meat mallet For pounding veal thin
Large skillet For pan-searing
Toothpicks For securing prosciutto and sage

Instructions

Gently pound the veal cutlets until they are very thin, then season lightly with black pepper.
Place a slice of prosciutto and a fresh sage leaf on top of each veal cutlet, securing them together with a toothpick.
Lightly dredge the bottom of each cutlet in flour, shaking off any excess.
Melt butter in a large skillet over medium-high heat.
Place the veal cutlets prosciutto-side down in the skillet and sear for 2 minutes until golden brown.
Flip the cutlets over and cook for another 1-2 minutes.
Remove the cutlets from the skillet, pour in the dry white wine to deglace the pan, scraping up any browned bits, and let reduce slightly before pouring the sauce over the veal.

Nutrition

Calories 290

Protein 24g

Carbs 8g

Fat 16g

Fiber 0g

Sugar 1g

Sodium 520mg

Serving Size 1 serving

Cooking Timeline

Prep 15 min

Cook 10 min

Total 25 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.2
Nutrition 8.0
Value 9.0
Instructions 9.5
Ingredients 9.2
Time Accuracy 9.5
Difficulty 8.0
Would Make Again 9.0

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An exquisite Italian masterpiece offering a brilliant harmony of savory prosciutto, aromatic sage, and tender veal.

Pros

Quick and sophisticated
Rich flavor profile
Authentic Roman recipe

Cons

Requires careful cooking to avoid overcooking the thin veal

Overview

Traditional Roman veal cutlets layered with prosciutto and sage, pan-fried in butter and white wine.

AI Insights

Summary

An authentic recipe for traditional Roman Saltimbocca, highlighting the delicate texture of thin veal paired with savory prosciutto and aromatic wine reduction.

Tips

Secure the sage leaf and prosciutto tightly to the veal using a toothpick so they don't separate during searing
Cook over medium-high heat quickly so the thin veal remains tender and juicy
Serve immediately while hot with the pan drippings spooned over the top

Substitutions

Veal cutlets → Thin chicken cutlets or pork loin
Dry white wine → Chicken broth with a splash of lemon juice

Storage

Best consumed immediately. Leftovers can be refrigerated for up to 1 day.

Pairing

Roasted potatoes or buttered noodles
A glass of crisp Italian Frascati or Chianti

AI Cooking Assistant

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FAQ

Can I use chicken instead of veal?

Yes, thinly sliced chicken breast or turkey cutlets can be used as a substitute, often referred to as Pollo alla Romana.

Do I need to add salt to the meat?

Keep salt to a minimum or omit it because the prosciutto is already naturally cured and salty.

About the Author

FindEdition Kitchen

Specialty: Italian cuisine

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