Saltimbocca alla Romana

Saltimbocca alla Romana is a quintessential Roman dish, made with thin sliced veal cutlets, layered with prosciutto and sage and then pan fried in butter and white wine. The name of the dish is derived from the Italian phrase “saltare in bocca”, which translates to “jumps in the mouth”, a nod to the dish’s deliciousness, and, you will be surprised at how quickly it comes together!

Saltimbocca is traditionally made with veal, but you could substitute with chicken, just be sure to pound the cutlets very thin so they are tender and cook fast. Alright, let’s begin!

Place the veal cutlets between 2 sheets of parchment paper and using a meat mallet or rolling pin, pound each cutlet thin, about 1/4.” Season with salt and pepper to taste, mindful that the prosciutto will add a fair amount of salt.

Top with a slice of prosciutto and a sage leaf and use a toothpick to secure the layers.

Dredge the bottom of the cutlets in flour and set aside. 

Heat the butter and olive oil in a skillet over medium high heat.

Add the cutlets and turn the heat to high. Cook for about 5 minutes until the edges begin to brown. 

Remove the cutlets from the pan when they are done and set aside. 

Then, add the white wine to deglaze the pan, scraping up any brown bits that may have stuck to the bottom.  

Pour the sauce over the veal cutlets and you’re ready to serve!

Saltimbocca alla Romana

Saltimbocca alla Romana is a quintessential Roman dish, made with thin sliced veal cutlets, layered with prosciutto and sage and then pan fried in butter and white wine.

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Course: Meat and Poultry

Ingredients Method

Ingredients

  

• 4 veal to round cutlets, pounded thin
• salt and pepper, to taste
• 4 sage leaves
• 4 slices of proscuitto
• 1/2 cup flour, for dredging
• 3 Tbsp extra virgin olive oil
• 1/4 cup butter
• 1/2 cup white wine

Method

 

1. Place the veal cutlets between 2 sheets of parchment paper and using a meat mallet or rolling pin, pound each cutlet thin, about 1/4." Season with salt and pepper to taste, mindful that the prosciutto will add a fair amount of salt.
2. Top with a slice of prosciutto and a sage leaf and use a toothpick to secure the layers.
3. Dredge the bottom of the cutlets in flour and set aside.
4. Heat the butter and olive oil in a skillet over medium high heat.
5. Add the cutlets and turn the heat to high. Cook for about 5 minutes until the edges begin to brown.
6. Remove the cutlets from the pan when they are done and set aside. 
7. Then, add the white wine to deglaze the pan, scraping up any brown bits that may have stuck to the bottom.  
8. Pour the sauce over the veal cutlets and you're ready to serve.