🇮🇹 Italy · Food
Saltimbocca alla Romana (Roman-Style Veal)
By eatmundo · July 7, 2026
Savor the classic Roman dish, Saltimbocca alla Romana, meaning 'jumps in the mouth'—a testament to its irresistible flavor. Thin veal cutlets are topped with prosciutto and fresh sage, quickly pan-fried to golden perfection, then deglazed with white wine to create a rich, savory sauce. It's an elegant and incredibly simple dish that truly sings of Roman culinary tradition.
Ingredients
check them off as you prepareHow to Make It
- 1
Gently pound the 4 thin slices of veal to about 3mm thickness using a meat mallet between two sheets of parchment paper. Season both sides lightly with salt and pepper. Lay one slice of prosciutto and one fresh sage leaf on top of each veal escalope, pressing firmly to adhere.
- 2
Dust each prepared veal escalope lightly with 2 tablespoons of all-purpose flour on the prosciutto-sage side. This thin layer helps the prosciutto stick and creates a beautiful crust. Shake off any excess flour.
- 3
Heat 1 tablespoon of olive oil and 15g of butter in a large non-stick skillet over medium-high heat until the butter is melted and sizzling, but not browned. The pan should be hot enough for the veal to sear immediately.
- 4
Place the veal escalopes, sage-and-prosciutto side down, into the hot skillet. Cook for about 2-3 minutes until the prosciutto is slightly crispy and the veal has developed a nice golden-brown crust. Keep an eye on the heat to prevent burning.
- 5
Flip the escalopes over and cook for another 1-2 minutes on the other side, just until they are lightly browned and cooked through. Veal cooks quickly, so be careful not to overcook, which can make it tough.
- 6
Carefully remove the cooked veal from the skillet and transfer it to a warm plate, tented with foil to keep it warm. Reduce the heat under the skillet to medium-low.
- 7
Add the remaining 15g of butter to the skillet, letting it melt. Pour in 60ml of dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. This creates a flavorful pan sauce.
- 8
Bring the sauce to a gentle simmer and cook for 1-2 minutes until it slightly thickens and reduces. Taste and adjust seasoning if necessary. Spoon the exquisite pan sauce directly over the warm Saltimbocca and serve immediately with a side of steamed vegetables or roasted potatoes.
Frequently Asked Questions
What kind of veal should I use for Saltimbocca?+
For authentic Saltimbocca, choose thin veal escalopes or cutlets (fettine di vitello). They should be about 3mm thick, as thicker cuts will require longer cooking and risk becoming tough.
Can I substitute prosciutto with another ham?+
While traditional Saltimbocca uses Italian prosciutto crudo, you could experiment with other thinly sliced dry-cured hams, though the flavor profile will change. Avoid cooked hams as they won't crisp up the same way.
Why is my Saltimbocca tough?+
Saltimbocca becomes tough if the veal is overcooked. Veal escalopes are very thin and cook quickly, usually within 2-3 minutes per side. Cook just until lightly browned and cooked through, then remove from heat promptly.
What's the best way to keep the sage and prosciutto from falling off?+
Press the prosciutto and sage firmly onto the veal. A light dusting of flour on the prosciutto side before cooking also helps create a bond and keeps everything in place as it sears.
Mundo Match
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