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Traditional Saltimbocca alla Romana with veal, prosciutto, and sage leaves.

Saltimbocca alla Romana

A classic Roman dish made with thin slices of veal, prosciutto, and sage, quickly cooked and finished with a buttery pan sauce. Perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Roman
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces Veal cutlets, thinly sliced (or chicken cutlets) Thin meat is best for quick cooking.
  • 4 slices Prosciutto slices Make sure it's thin, not thick and chewy.
  • 8 leaves Fresh sage leaves Do not use dry sage for best flavor.
  • 0.5 cups All purpose flour For a light dusting, use only on the meat side.
  • 2 tablespoons Butter Use more if you want extra sauce.
  • 1 tablespoon Olive oil For cooking the cutlets.
  • 0.33 cups Dry white wine Can substitute with chicken broth.
  • to taste Salt and black pepper Be cautious with salt due to the prosciutto.
  • as needed Toothpicks Optional, but helpful to secure prosciutto and sage.

Method
 

Preparation
  1. Pat the cutlets dry with paper towels to help them brown.
  2. Lay a slice of prosciutto on top of each cutlet, then place 1 sage leaf on top. Secure with toothpicks if needed.
  3. Lightly dredge the meat side in flour and shake off the extra.
Cooking
  1. Heat a large skillet over medium to medium-high heat. Add olive oil and butter.
  2. When the butter is foamy, place cutlets prosciutto side down and sear for 60 to 90 seconds.
  3. Flip the cutlets and cook for another 60 seconds. Transfer to a plate.
  4. Lower the heat, add white wine to deglaze the pan and scrape up browned bits.
  5. Let it bubble for a minute, then add another tablespoon of butter and swirl until glossy.
  6. Return the cutlets to the pan for 30 seconds to coat in sauce.

Notes

Serve immediately for best results. Use fresh sage and do not overcrowd the pan for perfect browning.