Saltimbocca alla Romana
A classic Roman dish featuring tender veal cutlets topped with savory prosciutto and aromatic sage, pan-fried to perfection and finished with a light white wine sauce. The name 'Saltimbocca' literally translates to 'jumps in the mouth,' a testament to its bold and delicious flavor.
🧂 Ingredients
- 8 pieces Veal cutlets (scaloppine)(Approximately 2-3 oz (60-85g) each, pounded to about 1/4-inch (0.5 cm) thickness.)
- 8 thin slices Prosciutto di Parma(High-quality, thinly sliced.)
- 16 Fresh sage leaves(Use whole leaves, about 2 per veal cutlet.)
- 60 g Unsalted butter(Divided use: 40g for sautéing, 20g for finishing the sauce.)
- 100 ml Dry white wine(Such as Pinot Grigio or Sauvignon Blanc.)
- 50 g All-purpose flour(For dusting the veal. You may not use all of it.)
- to taste Salt
- to taste Black pepper(Freshly ground.)
- 50 ml Water or chicken broth (optional)(To deglaze the pan if needed, or to thin the sauce.)
👨🍳 Instructions
- 1
Prepare the veal: If your veal cutlets are not already thin, place them between two pieces of plastic wrap or in a resealable plastic bag. Gently pound them to an even thickness of about 1/4 inch (0.5 cm) using a meat mallet or the bottom of a heavy pan. Be careful not to tear the meat.
⏱️ 5 minutes - 2
Assemble the Saltimbocca: Lay one slice of prosciutto on top of each veal cutlet. Place two fresh sage leaves on top of the prosciutto. Press down gently to help them adhere. Secure the prosciutto and sage to the veal using a toothpick inserted through all layers.
⏱️ 5 minutes - 3
Dredge the veal: Place the flour on a shallow plate. Lightly dredge each assembled veal cutlet in the flour, shaking off any excess. This helps create a light crust and thickens the sauce.
⏱️ 2 minutes - 4
Sear the Saltimbocca: Heat 40g of butter in a large skillet over medium-high heat (around 190°C / 375°F). Once the butter is melted and shimmering, carefully place the veal cutlets into the hot skillet, prosciutto-side down. Sear for 2-3 minutes until the prosciutto is slightly crispy and golden brown. Avoid overcrowding the pan; cook in batches if necessary.
⏱️ 3 minutes - 5
Flip and cook the other side: Flip the veal cutlets and cook for another 2-3 minutes, or until the veal is cooked through and no longer pink. The internal temperature should reach 70°C (160°F).
⏱️ 3 minutes - 6
Create the sauce: Remove the cooked veal from the skillet and set aside on a plate, keeping them warm. Reduce the heat to medium (around 175°C / 350°F). Pour the white wine into the skillet. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan – this adds significant flavor to the sauce. Let the wine simmer and reduce by about half, which should take 1-2 minutes.
⏱️ 2 minutes - 7
Finish the sauce: Add the remaining 20g of butter to the skillet and swirl until melted and incorporated into the sauce. If the sauce seems too thin, you can add a splash of water or broth and let it simmer for another minute. Taste and season with salt and freshly ground black pepper as needed. Remember that prosciutto is salty, so season carefully.
⏱️ 1 minute - 8
Serve: Remove the toothpicks from the Saltimbocca. Arrange the veal cutlets on serving plates and spoon the pan sauce generously over the top. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓For best results, use high-quality Prosciutto di Parma and fresh sage leaves.
- ✓Pound the veal evenly to ensure consistent cooking.
- ✓Don't overcrowd the pan when searing; cook in batches if necessary to achieve a good sear.
- ✓The name 'Saltimbocca' means 'jumps in the mouth' in Italian, referring to its intense and satisfying flavor.
- ✓Serve immediately for the best texture and flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute thinly sliced chicken breast or pork tenderloin for veal.
- Add a splash of lemon juice to the sauce for a brighter flavor.