Saltimbocca alla Romana (Veal with Prosciutto and Sage)
Local name: Saltimbocca alla romana
In short: Thin veal escalopes topped with prosciutto and sage, pan-fried in butter and finished with a white wine pan sauce. Ready in 20 minutes. It takes about 25 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 325 kcal
Saltimbocca means jump in the mouth, and these small veal cutlets live up to the name. Each one is topped with a slice of prosciutto and a sage leaf, held with a toothpick, quickly fried in butter and finished with white wine. The dish is a staple of Roman trattorias and takes less than half an hour at home. Pound the veal thin, work fast, and serve it as soon as the sauce is ready.
Instructions
- Pat the veal dry. Season lightly with pepper and only a little salt, because the prosciutto is salty.
- Lay a slice of prosciutto and a sage leaf on each escalope and secure with a toothpick, threading it through the layers.
- Dust the veal lightly with flour on the side without prosciutto, and shake off the excess.
- Heat half the butter with the oil in a large wide pan over medium-high heat. Add the veal, prosciutto side down, working in 2 batches, and cook for 1 to 2 minutes until golden.
- Turn and cook the other side for 1 minute, then move the veal to a warm plate.
- Pour the wine into the pan and scrape up the browned bits. Let it bubble for 2 minutes until reduced by half, then take it off the heat and swirl in the remaining butter.
- Return the veal to the pan to coat in the sauce for 30 seconds. Remove the toothpicks if you like and serve at once.
Tips
- Ask the butcher for veal cut from the leg and pounded thin. Chicken or turkey breast cutlets and pork loin escalopes make good substitutes.
- Cook the prosciutto side first and only briefly. Overcooked prosciutto turns hard and very salty.
Questions and answers
What does saltimbocca mean?
It means jump in the mouth in Italian, a reference to how quickly the flavorful little cutlets disappear. The prosciutto and sage season the veal as it cooks.
What do you serve with saltimbocca?
Roman cooks often serve it with sautéed spinach or chicory, roast potatoes or a simple salad. A little extra pan sauce spooned over is welcome.
Can I use chicken instead of veal?
Yes. Slice chicken breasts in half horizontally and pound them thin, then cook for 2 to 3 minutes per side until the center reaches 74°C (165°F).
How long does it take to make Saltimbocca alla Romana (Veal with Prosciutto and Sage)?
About 25 min in total: 15 min of preparation and 10 min of cooking.
How many calories are in Saltimbocca alla Romana (Veal with Prosciutto and Sage)?
About 325 kcal per serving, with 33 g of protein, 5 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 325 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 5 g |
| Fat | 19 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
